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Photo by Cheramie Sonnier -- Easy Waldorf Salad

Advocate-tested recipe

Easy Waldorf Salad

Serves 6-8. Recipe is reprinted with permission from “Picnics, Potlucks, & Porch Parties: Recipes, Menus, and Ideas for Every Occasion” by Aimee Broussard (Quail Ridge Press, 2016). Broussard says the recipe can easily be adapted to your preference. “Use pecans rather than walnuts, add a bit of celery, and omit the raisins if you don’t like them. It travels well, too. Just keep the salad in a sealed container and lettuce leaves in a (self-sealing) bag. Keep it all cold in a cooler, and assemble it once you arrive at your destination.”

½ cup walnut halves

½ cup nonfat yogurt

2 tablespoons light mayonnaise

1 teaspoon honey

¼ teaspoon cinnamon, plus a little extra for garnish

1 lemon, halved

Black pepper to taste

2 large Gala apples

20 grapes, halved

¼ cup raisins

Lettuce leaves for garnish

1. Preheat oven to 350 F. Spread walnuts on a baking sheet, and bake about 10 minutes. Allow to cool, then break into small pieces.

2. Whisk yogurt, mayonnaise, honey, cinnamon, and juice of ½ lemon in a large bowl, and season with black pepper.

3. Halve, core and cut apples into cubes, leaving skin intact. Combine apples, grapes and raisins in a bowl, sprinkle with juice of remaining ½ lemon, then toss with yogurt mixture. Cover and refrigerate.

4. When ready to serve, toss walnuts onto the salad. Arrange lettuce leaves, and place salad on top to serve.