Fall Waldorf Salad

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Fall Waldorf Salad



Category

Soups and Salads

Source

Recipe courtesy of Mary Ann Esposito

Description

Waldorf salads are one of my favorites, but instead of cloaking all that goodness in mayonnaise, yogurt is a healthier and tastier alternative. Mix up the ingredients based on what is in season.

Number of Servings

Serves 4-6

Ingredients

4 large yellow, orange or red beets, leaves trimmed to about 1 inch (reserve the greens to dice below)
2 large apples, diced
1 cup diced celery
1 large carrot, scraped and diced
1 cup seedless grapes, cut in half
½ cup diced beet green tops
1 cup vanilla-flavored yogurt
2 tablespoons warm honey
1 teaspoon salt
1 small head radicchio

Preparation - Directions

1. Wash and dry the beet green tops. Dice them and set aside.

2. Scrub the beets well, place them in a pan and cover with water. Bring to boil and cook the beets until they are fork tender, about 20 minutes. Drain, cool, peel and dice.

3. Place the beets in a large bowl. Add the apples, celery, carrots, grapes and beet green tops, and combine well.

4. In a small bowl, whisk together the yogurt, honey and salt. Add to the salad mixture and toss gently to coat.

5. Transfer to a platter lined with ruby red radicchio leaves and mound the salad slightly. Serve at room temperature.