Lightened Waldorf Salad

Lightened Waldorf Salad

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From: Diabetic Living Magazine

Lemon yogurt and honey flavor this lighter version of a favorite classic fruit salad.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 cups cubed fresh pineapple or one 15- ¼-ounce can (see Tip)
  • 2 medium apples and/or pears, cored and coarsely chopped
  • ½ cup thinly sliced celery
  • ½ cup halved seedless red grapes
  • ½ cup kiwifruits, peeled, halved lengthwise, and sliced
  • ⅓ cup fat-free mayonnaise dressing or salad dressing
  • ⅓ cup lemon fat-free or low-fat yogurt
  • 1 tablespoon honey
  • 2 tablespoons walnut pieces, toasted (see Tip)
  • 1 bunch Flowering kale or lettuce leaves (optional)

Preparation

  • Prep

  • Ready In

  1. In a large bowl toss together pineapple, apples or pears, celery, grapes, and kiwifruits. In a small bowl stir together the mayonnaise dressing or salad dressing, yogurt, and honey; fold gently into pineapple mixture.
  2. Cover and chill for up to 6 hours. Just before serving, stir in toasted walnuts. If desired, serve on flowering kale or lettuce leaves.
  • Tip: Refrigerate ripe, fresh pineapple for up to 2 days. Do not store at room temperature. Cut pineapple will last a couple more days if placed in an airtight container in the refrigerator.
  • To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 123 calories; 2 g fat(-1 g sat); 2 g fiber; 26 g carbohydrates; 2 g protein; 189 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1½ fruit, ½ fat

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