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.
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)
- 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.
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 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.
