Light Waldorf Salad Food

WALDORF SALAD ON THE LIGHTER SIDE

Steps:

• In a large bowl toss together pineapple, apples or pears, celery, grapes, and kiwifruits.
• In a small bowl stir together the mayonnaise dressing, yogurt and honey.
• Fold dressing into fruit mixture.
• To toast walnuts, place them in a small skillet and cook over medium heat, stirring often, for 5 -7 minutes or until golden.
• Add walnuts when you are ready to serve.

WALDORF SALAD

Steps:

• Preheat the oven to 350 degrees F.
• 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.
• Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
• Halve, core, and cut the apples into 3/4-inch 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.
• 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.