Low Carb Waldorf Salad Recipes

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LOW CARB " WALDORF" SALAD



Low Carb

Make and share this Low Carb " Waldorf" Salad recipe from Food.com.

Provided by hannahmommy

Categories     Salad Dressings

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups jicama, diced
1/2 cup craisins
1/2 cup walnuts, chopped
4 stalks celery, sliced
1/2 cup low-fat mayonnaise
3 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon lemon juice
water, to blend

Steps:

  • Mix all ingredients except water. Add water to thin mayonnaise.
  • Refrigerate to blend flavors. Adjust seasonings.

Nutrition Facts : Calories 105.3, Fat 4.9, SaturatedFat 0.5, Sodium 17.8, Carbohydrate 15.7, Fiber 3, Sugar 10.8, Protein 1.5

LOW FAT DELICIOUS WALDORF SALAD



Low Fat Delicious Waldorf Salad image

This is a very creamy, delicious salad with the same great taste as regular waldorf salad but with less calories.

Provided by Irish Rose

Categories     Dessert

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 -2 cup low-fat vanilla yogurt
1 green apple
1 red apple
1/2 cup celery, diced
1/2 cup craisins
1/2 cup walnuts, chopped

Steps:

  • Dice both apples into small pieces and leave skin on.
  • Add celery, craisans and walnuts. Add as much vanilla yogurt as you desire.
  • Chill and serve.

WALDORF SALAD WITH YOGURT DRESSING



Waldorf Salad with Yogurt Dressing image

Need an on-the-go lunch idea? This simple salad, topped with fruit, walnuts and low-fat plain yogurt, is a perfect option.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

1/4 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 (about 2 cups) apple, cored and cut into 1/2-inch pieces
1 (about 1/2 cup) celery, thinly sliced crosswise
1/2 cup halved red seedless grapes
4 Boston lettuce leaves
1/2 cup chopped toasted walnuts

Steps:

  • In a medium bowl, whisk together yogurt and lemon juice; season with coarse salt and ground pepper.
  • Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight.
  • Divide salad in half; serve each portion on 2 Boston lettuce leaves.

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