Deconstructed Waldorf Salad
Traditionally, Waldorf salads are tossed in a generous amount of rich mayo–based dressing. This lighter version uses a combination of sugar-free mayonnaise and Greek yogurt for the dressing, which is then drizzled sparingly on top before serving.
For best results, prepare the dressing in advance to give the flavors time to develop.
Prep time: 20 minutes
Cook time: n/a
¼ c. sugar-free mayonnaise
¼ c. Greek yogurt
1½ T. honey, preferably local
1 T. fresh lemon juice
½ t. garlic powder
½ t. salt
1 large head Bibb lettuce, separated, rinsed, and patted dry
2 medium Granny Smith apples, cored and sliced*
1 c. red seedless grapes, cut in half
2 large stalks celery, chopped small
½ c. walnuts, roughly chopped
Optional: 2 oz. goat cheese, crumbled
*Tip: Granny Smith apples are crisp, but somewhat tart. If desired, substitute any crisp, sweet variety instead. (One red and one green apple would make for a nice presentation).
Prepare the dressing by combining all ingredients in a bowl and whisking until thoroughly combined. Taste and adjust seasonings, as desired. Cover and store in the refrigerator until ready to use.
Assemble the salad by lining four chilled salad plates with the Bibb lettuce leaves. Top with the apples, grapes, walnuts, and goat cheese, if using.
Drizzle with some of the dressing and serve immediately with remaining dressing on the side. Enjoy!
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