A Better Waldorf Salad

March 6, 2017  •  Fruit, Salads, Side Dishes

When I returned from Spain after my husband’s medical emergency, friends at home were anxious to help me in any way they could. Unfortunately, all I really felt like I needed was someone with a magic wand to cure him. But with my sister’s urging I came up with a couple of ideas. I’m rather picky about what I want to eat, and hate wasting food, so I didn’t really want people to be showing up with a bunch of casseroles. I noodled on the challenge for a few ideas and then it came to me: I am lazy about making salad, but since that’s my favorite way to get my veggies into my diet, I decided to request help in having salads delivered each week. So for the past couple of months I’ve been getting all varieties of salads delivered on Mondays and Thursdays – I’m eating well because of this, and the creativity of those helping out has been phenomenal. Take this simple Waldorf Salad from a writing colleague, Donna Warren Hickey. I hated Waldorf Salad as a kid because of the mayonnaise, going so far as to claim I was allergic to it so I didn’t have to eat it at Girl Scouts Camp. Although I now do like mayo, Donna’s version with plain yogurt dressed up with a touch of honey and crystallized ginger is far better. I love eating this for an afternoon snack – thanks Donna!

Waldorf Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 cup plain yogurt (avoid nonfat)
  • Raw honey, to taste
  • Chopped crystallized ginger, to taste
  • 2 cups finely diced Fuji apples (skin on)
  • 1 cup finely diced celery
  • 1 cup seedless red grapes, halved
  • 1 cup chopped walnuts
Instructions
  1. Add the yogurt to a medium bowl and season it to taste with the honey and crystalized ginger. Add the apples, celery, grapes, and walnuts and toss everything together until evenly coated. Refrigerate until ready to serve.

 

Comments

One Comment  •  Comments Feed

  1. Donna Warren Hickey says:

    Thanks, Michele!!

    I’m literally eating some right now.

Add a Comment

Rate this recipe: