Light Waldorf Salad Recipe
The family has all arrived to spend a week in Vermont for Thanksgiving! We have been laughing, eating, having fun together, and swapping lots of stories and recipes here on the farm. So far we have eaten at least two dozen deviled eggs, a baked ham, lots of side dishes, and of course lots of desserts and it isn’t even the big day with the BIG meal yet!
I normally think of Waldorf salad as a summer food, but with all of the heavy dishes we are cooking up for Thanksgiving, this salad just sounded so good for lunch today! While it is usually made with a lot of mayonnaise, this version is a bit lighter but still tastes like the classic salad that it is. It was kind of a relief to everyone when I whipped this up for lunch and served it on a bed of lettuce. The “lighter” trick is using less mayonnaise and a little cottage cheese. Not only does the cottage cheese give the salad great taste and texture, it also adds some bonus protein. Great any time of year, here is my family recipe for Waldorf salad: (feeds about 9 for lunch)
2-3 large stalks of celery
1 cup of red seedless grapes
3 medium apples
3/4 cup walnut pieces
2-3 tablespoons mayonnaise
1/2 cup cottage cheese
1 tablespoon lemon juice
fresh ground black pepper
lettuce (we like to use iceberg as it makes nice “salad cups”)
Chop up the celery and place in a medium bowl. Cut the grapes in half and add to the bowl. Core and chop the apples, leaving the skin on, and also add to the bowl.
Toss all of the ingredients with lemon juice and then add in the walnuts, mayonnaise, cottage cheese and ground pepper.
Combine well and serve on a bed of lettuce. Enjoy!
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