No-Dairy Waldorf Salad - dummies

By Suzanne Havala Hobbs

It’s not a party without Waldorf salad! This dairy-free version contains a light dressing made with soy yogurt (or light mayonnaise) and lemon juice, which adds just enough moisture, and a dash of curry powder for pizazz. This salad will keep for up to five days refrigerated.

Preparation time: About 15 minutes

Chilling time: 2 hours

Yield: 4 servings

1/3 cup plain soy yogurt (or light mayonnaise)

1/3 cup light mayonnaise

2 tablespoons lemon juice

1 teaspoon lemon zest

2 teaspoons curry powder

1/2 teaspoon sugar

1 rib celery, diced (about 1/2 cup)

3/4 cup seedless red grapes, halved

1 unpeeled, medium Granny Smith apple, diced

1/2 cup chopped walnuts

6 cups chopped Romaine lettuce

  1. In a small bowl, whisk together yogurt, mayonnaise, lemon juice, zest, curry, and sugar to make the dressing.

  2. In a large bowl, combine celery, grapes, apple, walnuts, and half of the dressing. Toss well using a flexible spatula or wooden spoon.

  3. Add lettuce and remaining dressing. Toss to combine.

  4. Chill for at least 2 hours and serve.

For a different flavor and slightly different look — add 3 tablespoons orange juice and 1/2 teaspoon powdered ginger.

Per serving: Calories 235 (155 from Fat); Fat 17g (Saturated 2g); Cholesterol 7mg; Sodium 182mg; Carbohydrate 20g (Dietary Fiber 4g); Protein 5g.