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
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Ingredients

Directions

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

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  • 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; 4 mg cholesterol; 291 mg sodium. 15.1 g carbohydrates; 3.8 g protein; Full Nutrition