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.