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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: In small salad bowl, combine mayonnaise, yogurt and lemon juice, to
taste. Core apples, cut into bite size pieces, dice celery. Add both
to salad bowl, fold in nuts. Chill up to two hours. Toss before
serving. variations: bananas & pecans or in the summer peaches and
peanuts
from From Mom with Love
| Ingredients:
1/4 Cup(s) Oil & vinegar dressing
1/4 Cup(s) Yogurt; plain
2 Teaspoon(s) Sugar; granulated
2 Teaspoon(s) Tomatoes; large
2 Apples
2 Celery stalks
1/2 Cup(s) Walnuts;chopped |
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Waldorf Salad Dressing
1/12 Ounce(s) grated lemon peel
2 25/32 Ounce(s) fat-free yogurt, vanilla low-fat
217/10000 Ounce(s) ground nutmeg
2 54/625 Ounce(s) reduced-calorie, thawed cream, whipped (cool whip) |
Directions:
Place the yogurt in a small bowl. Add the whipped topping and gently fold in. Then gently fold in the lemon peel and nutmeg.
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