| Waldorf Salad |
| ½ cup walnuts halves |
| ½ cup non-fat natural yoghurt |
| 2 Tbs mayonnaise |
| 2 Tbs minced fresh flat-leaf parsley |
| 1 tsp honey |
| ½ lemon, zest finely grated |
| freshly ground black pepper |
| 2 large crisp apples |
| 2 stalks celery (with leaves), sliced into 1cm-thick pieces (leaves chopped) |
| ¼ cup golden raisins |
| ½ lemon, juiced |
| 1 head lettuce, trimmed, washed, and dried |
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| 1 |
Preheat the oven to 175°C |
| 2 |
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces. |
| 3 |
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper. |
| 4 |
Halve, core, and cut the apples into 2cm pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately. |
| 5 |
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve. |
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| Servings: 4
Yield: 4 cups |
| Degree of Difficulty: Easy |
| Oven Temperature: 175°C |
| Preparation Time: 15 minutes
Cooking Time: 10 minutes |
| Nutrition Facts
| Serving size: ¼ of a recipe (272 grams).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
| Energy (kJ) |
917.64 |
| Energy From Fat (26%) |
56.46 |
| % Daily Value |
| Total Fat 11.36g |
17% |
| Saturated Fat 0.94g |
5% |
| Cholesterol 4.53mg |
2% |
| Sodium 152.08mg |
6% |
| Potassium 597.5mg |
17% |
| Total Carbohydrates 22.12g |
7% |
| Fiber 5.01g |
20% |
| Sugar 8.48g |
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| Protein 5.56g |
11% |
| MyPoints 1.2 |
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