Waldorf Salad the Editors of Publications International, Ltd.
Makes 2 servings
|1||unpeeled tart red apple, such as McIntosh, coarsely chopped|
|1||teaspoon fresh lemon juice|
|4||teaspoons frozen apple juice concentrate, thawed|
|1||tablespoon fat-free mayonnaise|
|1||tablespoon fat-free sour cream|
|1/2||cup finely chopped celery|
|6||large lettuce leaves, washed|
|5||teaspoons coarsely chopped walnuts|
- Combine apple and lemon juice in resealable food storage bag. Seal bag; toss to coat.
- Combine apple juice concentrate, mayonnaise, sour cream and paprika in medium bowl until well blended. Add apple mixture and celery; toss to coat. Cover; refrigerate 2 hours before serving.
- Serve each salad over lettuce leaves. Top each serving evenly with walnuts.
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