Waldorf Salad
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
67
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Walnuts Halves1 cup
Yogurt (non-fat)2 tbsps
Light Mayonnaise2 tbsps
Parsley (minced fresh flat-leaf)1 tsp
Honey1 cup
Golden RaisinsDirections:
1
Preheat the oven to 350 degrees F
2
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes
3
Cool and break the nuts up into small pieces
4
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper
5
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact
6
Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing
7
Cover and refrigerate if not serving immediately
8
When ready to serve, toss walnuts into the salad
9
Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates
10
Place the salad on the lettuce and serve