Put this fancy salad on your holiday table.This lighter version of the old-time favorite adds kiwifruit,pineapple, and lemon yogurt for a delicious update.
Recipe: Holiday Waldorf Salad
1/2 of a fresh pineapple, peeled, cored,and cut up (2 cups) or 2 (15 to 1/4-ounce) cans pineapple chunks(juice pack), drained
1 medium pear, cored and coarsely chopped (1 cup)
1/2 cup thinly sliced celery
1/2 cup halved seedless red grapes
1/2 cup toasted walnut pieces
2 kiwifruit, peeled, halved lengthwise, and sliced
1/2 cup reduced-calorie mayonnaise or salad dressing
1/3 cup lemon-flavor yogurt
1 tablespoon honey
Lettuce leaves (optional)
Makes 8 to 10 servings.
Make-Ahead Tip: Cook sweet potatoes asdirected. Cover and refrigerate potatoes up to 24 hours. To reheat,prepare glaze as above; pour over potatoes. Cover with foil andbake in a 350°F (175°C) oven for 15 minutes. Remove foil;bake about 20 minutes more or until tender, basting occasionallywith sauce.
Nutritional facts per serving: calories:223, total fat: 14g, saturated fat: 2g, cholesterol: 1mg, sodium:166mg, carbohydrate: 25g, fiber: 3g, protein: 3g, vitamin C:60%
Recipe and photograph are provided by BetterHomes and Gardens – BHG.com a member of the Home and Family Networkfor the best of cooking, gardening, decorating and more. ©2003 Meredith Corporation. All rights Reserved.
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