I love, love, love Waldorf salad. I don’t love, love, love lots of calories. (I’d rather save them for dessert!) Lucky for me, Body + Soul magazine revisited the famed Waldorf salad to lighten it up and turn it into a perfect light lunch or completely satisfying dinner. Just in time to start focusing on toning up for summer!
Lightened Waldorf Salad
adapted from Body + Soul, May 2010
3/4 c. low-fat buttermilk
1/4 c. low-fat mayonnaise
1 TBSP fresh lemon juice
1 TBSP minced chives
1 TBSP chopped parsley
coarse salt and freshly ground black pepper
4 c. bibb or romaine lettuce
1 apple, diced
3 stalks celery, sliced
1/3 c. dried unsweetened cranberries
2 small or one large boneless, skinless chicken breast, grilled and sliced
1/4 c. walnuts, toasted and chopped
1. To make dressing, whisk first six ingredients (through salt and pepper) together in a bowl. Refrigerate for up to 3 days.
2. Combine remaining ingredients together and add just enough dressing to lightly coat. Serves two.