A new take on a classic salad

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 healthycook@cspinet.org.

Click here for a printer-friendly version of this recipe.

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

Serves 4.

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

  1. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, salt, and chives (if using).
  2. 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.

The recipe in this post first appeared in the December 2019 issue of Nutrition Action Healthletter.

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