Waldorf Salad


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

Copyright 2005 Television Food Network, G.P. All rights reserved.

Nutrition Information

Nutritional Analysis per serving Calories 236

Fat 11 grams Saturated Fat 1 gram

Carbohydrates 35 grams Fiber 6 grams

Protein 5 grams


Ingredients You'll Need

1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried


Directions

Preheat the oven to 350 degree F.


Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes.


Cool and break the nuts up into small pieces.


Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.


Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact.


Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing.


Cover and refrigerate if not serving immediately.


When ready to serve, toss walnuts into the salad.


Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates.


Place the salad on the lettuce and serve.


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