Nutrition per serving may change if servings are adjusted.
1/4 cup nonfat plain yogurt
3 tablespoons low-fat mayonnaise
1/2 teaspoon curry powder
1/8 teaspoon salt
Pinch of cayenne pepper, or to taste
2 tart-sweet red apples, diced
1 cup chopped celery
1/3 cup golden raisins
1/3 cup coarsely chopped walnuts, toasted (see Tip)
Whisk yogurt, mayonnaise, curry powder, salt and cayenne in a medium bowl. Grate 2 teaspoons zest from the orange and add to the dressing.
Using a sharp knife, cut off the peel and white pith from the orange. To make segments, hold the orange over the bowl (to catch the juice) and slice between each segment and its surrounding membranes. Add apples, celery, raisins and walnuts; toss to combine.
Tip: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.
148 calories;6 g fat(1 g sat); 3 g fiber; 24 g carbohydrates; 3 g protein; 14 mcg folate; 2 mg cholesterol; 16 g sugars; 0 g added sugars; 192 IU vitamin A; 13 mg vitamin C; 53 mg calcium; 1 mg iron; 132 mg sodium; 249 mg potassium
I added leftover grilled chicken and it was wonderful!
May 18, 2010
I was really surprised at how much I liked this salad, as I HATE the traditional waldorf. This is light but addictive, thanks to the heat from the curry. Will definitely make again-- would be a good picnic salad if you can keep it cold.