Escarole Waldorf Salad

Escarole Waldorf Salad

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From: EatingWell Magazine, November/December 2018

Our modern take on the classic Waldorf salad, this healthy recipe adds walnut "breadcrumbs" and a creamy dressing that gets tang from sour cream and yogurt. Other nuts, such as almonds or hazelnuts, are also delicious.

Ingredients 6 servings

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  • ½ cup walnuts
  • 3 tablespoons extra-virgin olive oil, divided
  • Pinch of salt plus ½ teaspoon, divided
  • 2 tablespoons sour cream
  • 2 tablespoons whole-milk plain yogurt
  • 1 tablespoon cider vinegar
  • ½ teaspoon ground pepper
  • 1 medium head escarole, torn into ½-inch pieces (about 10 cups)
  • 1 medium apple, thinly sliced
  • 1 cup thinly sliced celery
  • 1 cup seedless red grapes, halved

Preparation

  • Prep

  • Ready In

  1. Pulse walnuts in a mini food processor until they resemble coarse breadcrumbs.
  2. Heat 1 tablespoon oil in a small skillet over medium heat. Add the walnuts and a pinch of salt. Cook, stirring, until lightly browned, 1 to 2 minutes. Transfer to a plate.
  3. Whisk sour cream, yogurt, vinegar, pepper and the remaining 2 tablespoons oil and ½ teaspoon salt in a large bowl. Add escarole, apple, celery and grapes; toss to coat. Serve topped with the walnuts.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 179 calories; 12 g fat(3 g sat); 4 g fiber; 15 g carbohydrates; 4 g protein; 104 mcg folate; 4 mg cholesterol; 3 g sugars; 0 g added sugars; 9,280 IU vitamin A; 7 mg vitamin C; 66 mg calcium; 1 mg iron; 291 mg sodium; 424 mg potassium
  • Nutrition Bonus: Vitamin A (186% daily value), Folate (26% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, ½ high-fat protein, ½ starch, ½ vegetable

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