Lightened Waldorf Salad

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

printer-friendly recipe

Ingredients:

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

Directions:

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.

one year ago:cilantro coconut rice
two years ago: chicken with lemon and oregano