Light Waldorf Salad

"Lighter than the original made with mayo, this is a great summer brunch side. This recipe is adapted from Light & Tasty magazine."
 
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Ready In:
20mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In a small bowl, combine the yogurt, fruit juices honey and orange peel. Set aside.
  • In a large bowl, combine the apples, pear, pineapple, grapes, raisins and almonds.
  • Pour the juice mixture over the fruit and mix to coat evenly.
  • Serve immediately.

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Reviews

  1. yummy! i just made it, but instead of using lemon yogurt, i used organic vanilla, and it was still delicious - kudos!
     
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Tweaks

  1. yummy! i just made it, but instead of using lemon yogurt, i used organic vanilla, and it was still delicious - kudos!
     

RECIPE SUBMITTED BY

I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines. I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list... My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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