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. Source: EatingWell Magazine, November/December 2018

Julia Clancy


Ingredient Checklist


Instructions Checklist
  • Pulse walnuts in a mini food processor until they resemble coarse breadcrumbs.

  • 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.

  • Whisk sour cream, yogurt, vinegar, pepper and the remaining 2 tablespoons oil and 1/2 teaspoon salt in a large bowl. Add escarole, apple, celery and grapes; toss to coat. Serve topped with the walnuts.

Nutrition Facts

179 calories; total fat 11.8g 18% DV; saturated fat 2.8g; cholesterol 4mg 1% DV; sodium 291mg 12% DV; potassium 424mg 12% DV; carbohydrates 15.1g 5% DV; fiber 4.1g 16% DV; sugar 3g; protein 3.8g 8% DV; exchange other carbs 1; vitamin a iu 9280IU; vitamin c 7mg; folate 104mcg; calcium 66mg; iron 1mg; magnesium 30mg.