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Pineapple Waldorf Salad

 Pineapple Waldorf Salad
"This pretty salad is a staple at my house. I've shared the recipe with any satisfied guests," pens Lois Kenneberg, Phoenix, Arizona. "It's easily divided for smaller portions, too—I frequently make just 'one apple's worth'. I you don't like pineapple, try substituting canned mandarin oranges and juice instead."
13 ServingsPrep/Total Time: 10 min.


  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 6 cups chopped red apples (about 4 medium)
  • 1-1/2 cups chopped celery
  • 1/2 cup golden raisins
  • 1/4 cup dry-roasted sunflower kernels
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup plain fat-free yogurt
  • 1/4 cup sugar


  • Drain pineapple reserving 1/2 cup juice (discard remaining juice or
  • save for another use). In a bowl, combine the pineapple, apples,
  • celery, raisins and sunflower kernels. In another bowl, combine the
  • mayonnaise, yogurt, sugar and reserved pineapple juice. Pour over
  • fruit mixture and toss to coat. Refrigerate until serving. Yield: 13
  • servings.
Nutritional Facts: One serving (3/4 cup) equals 131 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 113 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 fat.