Holiday Waldorf Salad
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.
1/2 of a fresh pineapple, peeled, cored, and cut up (2 cups) or 2 (15.25-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)
- Toss together pineapple, pear, celery, grapes, walnuts, and kiwifruit slices in a large bowl. Stir together the mayonnaise or salad dressing, yogurt, and honey in a small bowl; fold gently into fruit mixture.
- Cover and chill for 2 to 24 hours. Serve on lettuce leaves, if desired.
Makes 8 to 10 servings.
Make-Ahead Tip: Cook sweet potatoes as directed. Cover and refrigerate potatoes up to 24 hours. To reheat, prepare glaze as above; pour over potatoes. Cover with foil and bake in a 350°F (175°C) oven for 15 minutes. Remove foil; bake about 20 minutes more or until tender, basting occasionally with sauce.
Recipe and photograph are provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.