Waldorf Salad with Yoghurt

My mom always made Waldorf salad for Thanksgiving. Back in the day she used mayonnaise, but over the years lightened it up using lowfat yoghurt. Waldorf salad with yoghurt gives you less fat along with more calcium and protein.

If you liked my Piloncillo Poached Pears or Pumpkin Granola Fruit Tarts with Vanilla Yoghurt then you’re sure to love this take on the classic Waldorf salad. Why? Because it’s made with the same delicious ingredient found in those two recipes – Mountain High Yoghurt – making this a perfect combination of healthy and sweet for your next fall gathering.

Especially popular around the holidays like Thanksgiving and Christmas, this dish was created in New York City in 1896, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria. Hence, where it gets its’ name, the Waldorf salad.

There are many yoghurt options out there, but what I love about Mountain High Yoghurt is that it’s simple. It’s a no-fuss yoghurt made with quality ingredients. The plain varieties are completely unsweetened and the flavored varieties are sweetened only with cane sugar, and premium fresh fruits or pure vanilla.

This dish can be served as a light appetizer or as a side dish. Like the traditional version, this recipe consists of colorful ingredients including fresh apples, crisp celery, grapes, and nuts, but in place of the mayonnaise I use yoghurt.

If you’re looking for a healthier, more robust version of the Waldorf salad then look no further. Light and simple to make it’s a welcome addition to any family table. Mayo out, yoghurt in!

Yield: 8 to 10 servings

Waldorf Salad with Yoghurt

This dish can be served as a light appetizer or as a side dish. Like the traditional version, this recipe consists of colorful ingredients including fresh apples, crisp celery, grapes, and nuts, but in place of the mayonnaise I use yoghurt.

Print Recipe

Ingredients:

• 2 celery stalks, diced
• 2 apples, cored, and chopped
• 1/2 cup chopped green grapes
• ¼ cup pecan pieces
• ½ cup raisins (optional)
• 1 cup Mountain High lowfat yoghurt

Directions:

1. Combine celery, apples, grapes, pecans, and raisins, if using, in a medium bowl.
2. Stir in yoghurt.
3. Serve at room temperature or chilled.

Photography by Jenna Sparks

This post is in partnership with Mountain High Yoghurt. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.