Wasabi Waldorf Salad

This recipe for a Wasabi Waldorf Salad will be an entree for you and a side dish for your guests. Whatever your diet, you’ll love this delicious salad!

A lighter version of the classic Waldorf Salad– roasted walnuts, Wasabi Peas, currants, apples and fresh veggies are tossed with non-fat Greek Yogurt, honey and Dijon-style mustard. Makes a great side salad. Best as a topping in a pita with falafel. I decided to make this dish on a beautiful autumn afternoon this week, with apples galore at WFM  and a variety of Gala and Granny Smith on sale.

A little crunch from the walnuts. A lot of zip from the Wasabi Peas. And so much natural goodness with the apples, cabbage, carrots and celery!


Ingredients:
(serves 4)

2 Gala apples, chopped
1 celery stalk, trimmed and chopped
1 cup red cabbage, sliced
1/2 cup FAGE Greek Yogurt (Fat-Free Plain)
salt and freshly ground black pepper
1/2 cup walnuts, roughly chopped
1/2 cup currants
1/2 cup Wasabi Peas
1 tablespoon Dijon-style mustard
1 tablespoon honey
1 tablespoon spicy mustard
freshly squeezed lemon juice, to taste

Directions:

Preheat the oven to 350.

Spread the walnuts on a baking sheet and toast in the oven for 8 minutes. Cool and chop the nuts up into small pieces.

Mix the yogurt, honey, lemon juice, and mustard in a large bowl and season with salt and pepper.

Cut the apples into 1/2-inch pieces. Chop the celery into 1/2-inch pieces. Slice the cabbage in a colander.

Add the apples, celery, cabbage and currants to the bowl, and sprinkle with more lemon juice and drizzle a bit more honey.

Toss with the yogurt dressing. Cover and refrigerate.

Right before serving, toss in the Wasabi Peas and chopped walnuts; otherwise, the peas and walnuts get mushy.

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Wasabi Waldorf Salad

Servings 2

Ingredients
  

  • 2 Gala apples chopped
  • 1 celery stalk trimmed and chopped
  • 1 cup red cabbage sliced
  • 1/2 cup FAGE Greek Yogurt Fat-Free Plain
  • salt and freshly ground black pepper
  • 1/2 cup walnuts roughly chopped
  • 1/2 cup currants
  • 1/2 cup Wasabi Peas
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon honey
  • 1 tablespoon spicy mustard
  • freshly squeezed lemon juice to taste

Instructions
 

  • Preheat the oven to 350.
  • Spread the walnuts on a baking sheet and toast in the oven for 8 minutes.
  • Cool and chop the nuts up into small pieces.
  • Mix the yogurt, honey, lemon juice, and mustard in a large bowl and season with salt and pepper.
  • Cut the apples into 1/2-inch pieces. Chop the celery into 1/2-inch pieces.
  • Slice the cabbage in a colander.
  • Add the apples, celery, cabbage and currants to the bowl, and sprinkle with more lemon juice and drizzle a bit more honey.
  • Toss with the yogurt dressing. Cover and refrigerate.
  • Right before serving, toss in the Wasabi Peas and chopped walnuts; otherwise, the peas and walnuts get mushy.

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