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; 11.8 g total fat; 2.8 g saturated fat; 4 mg cholesterol; 291 mg sodium. 424 mg potassium; 15.1 g carbohydrates; 4.1 g fiber; 3 g sugar; 3.8 g protein; 9280 IU vitamin a iu; 7 mg vitamin c; 104 mcg folate; 66 mg calcium; 1 mg iron; 30 mg magnesium;