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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.

Julia Clancy
Source: EatingWell Magazine, November/December 2018

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Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 3.8g; carbohydrates 15.1g; dietary fiber 4.1g; sugars 3g; fat 11.8g; saturated fat 2.8g; cholesterol 4.3mg; vitamin a iu 9280.4IU; vitamin c 7.2mg; folate 104mcg; calcium 66.4mg; iron 1.1mg; magnesium 29.6mg; potassium 424.2mg; sodium 290.7mg.
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