If there’s one thing that lots of people in the South enjoy, it’s a picnic table or buffet line with a variety of options. This Greek Yogurt Waldorf Salad is one that I have based on the Waldorf Salads of my youth.
On my birthday every year, I usually picked our local Picadilly restaurant as my birthday dinner with my granny. There are far fewer of them around now, but it’s a chain restaurant that’s cafeteria style with dozens and dozens of options. Waldorf Salad with fresh crispy apples drenched in mayonnaise was always one of their most popular choices.
Although I love a good Waldorf Salad made with mayonnaise, I married a card carrying mayonnaise hater. In an effort to lighten up our side dishes and to keep my husband from pushing away a delicious Waldorf Salad, I have started making it with plain Oikos Greek yogurt. The plain Greek yogurt has less sugar which make this side dish healthier and since apples have natural sugar, I only use 1/2 tsp. of granulated sugar in this dish.
If you prefer the tangy flavor of the mayonnaise you could still make this dish with all mayonnaise or a mixture of mayonnaise and Greek yogurt. I use Granny Smith Apples and a little lemon juice which both add a lot of natural tartness to this dish so I don’t miss my traditional mayonnaise based Waldorf Salad.
This recipe is very versatile so if you’re not a fan of Granny Smith Apples, Gala or even Pink Ladies will work well. I like to sprinkle a little cinnamon on top of the finished dish, but that’s also a use or lose suggestion. Also, if you’re looking for multiple ways to use this healthy side dish, Waldorf Salad is delicious with granola for breakfast.
I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.
Wash all produce, dry it, and dice it up. I dice my apples into pieces 1/4 – 1/2 inch large and my celery and pecans into smaller pieces. I don’t peel the apple but you can if you prefer it without the peel. Place the apple pieces in a bowl and squeeze the lemon juice over the apples and then sprinkle the sugar over the top. I only use 1/2 tsp. of sugar, but if you prefer a sweeter dish then use more. Stir well to ensure that the apples are coated in the lemon juice which helps to prevent browning.
Next add the celery, pecans, and raisins to the bowl. Stir in the plain Greek Yogurt until everything is well coated. Sprinkle the cinnamon across the top of the Watergate Salad. Serve immediately or cover and chill in the refrigerator for a couple of hours before serving.
Note – I warm my pecans up in the microwave for about 30 seconds after I chop them, to help release more flavor. If you prefer more dressing on the salad, then add additional yogurt.
Serving size is 1/2 cup scoop. This recipe is easy to double.