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Pineapple Waldorf Salad Recipe
Pineapple Waldorf Salad Recipe photo by Taste of Home

Pineapple Waldorf Salad Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:13 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 13 servings

Ingredients

  • 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

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.

Directions

  1. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Pineapple Waldorf Salad in Light & Tasty October/November 2002, p46

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.

Reviews for Pineapple Waldorf Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 22, 2013

"Have made this delish salad plenty a times; love the *crunchiness*. Either leave out sugar or cut way back (type I diabetes); turns out great every time!!"

MY REVIEW
Reviewed Apr. 7, 2011

"Love, love, love this recipe...I've made it countless times since it was published in Light & Tasty in 2002. A definite keeper!!"

MY REVIEW
Reviewed Dec. 18, 2008

"This is a fabulous, fresh-tasting salad full of healthy eating! I cook for small meetings as part of my job, and I serve this often. Half or all Splenda can be substituted for the sugar if needed and I prefer Miracle Whip Light because I don't like mayo (nor do I like fat-free mayo or salad dressing). Fat free plain yogurt isn't always available at the smaller grocery where I shop; I have substituted FF vanilla yogurt in this recipe and that works very well. This is definitely a 5-star recipe that doesn't leave you feeling like you got less because it was healthier!"

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