Want to wake up your taste buds? Add sweet-tart fruit to a savory salad. This one is inspired by the classic Waldorf.
The recipe in this post was developed by Kate Sherwood, The Healthy Cook, and taste-tested in the Nutrition Action Test Kitchen. Have a comment, question, or idea? Email Kate at firstname.lastname@example.org.
Waldorf Salad Redux
Tip: Toasting your pecans in the oven makes them even more flavorful. Toast at 325° F for 8 to 15 minutes. Just keep a close eye on them. Nuts can go from untoasted to burnt in what seems like seconds.
Time: 15 minutes
2 Tbs. mayonnaise
2 Tbs. low-fat sour cream
1 Tbs. white balsamic or white wine vinegar
¼ tsp. kosher salt
2 Tbs. minced fresh chives (optional)
1 large apple, cored, cut into wedges, and sliced
2 cups sliced raw cauliflower
2 cups finely shredded kale leaves
¼ cup chopped toasted pecans (see Tip)
¼ cup pomegranate seeds
- In a large bowl, whisk together the mayonnaise, sour cream, vinegar, salt, and chives (if using).
- Toss with half the apple slices and all the cauliflower and kale. Sprinkle with the pecans, pomegranate seeds, and remaining apple slices.
Per serving (1 1/2 cups):
- Calories: 160
- Total fat: 11 g
- Sat fat: 1.5 g
- Carbs: 15 g
- Fiber: 4 g
- Total sugar: 9 g
- Added sugar: 0 g
- Protein: 3 g
- Sodium: 190 mg
Want more fruit & greens recipes?
Check out this post for:
- Blood Orange & Avocado Salad
- Kiwi & Radish Salad
Photo: Kate Sherwood/CSPI.
This recipe first appeared in the December 2019 issue of Nutrition Action Healthletter.
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