Raisin-Walnut Waldorf Salad Recipe

4.5 2 5
Raisin-Walnut Waldorf Salad Recipe
Raisin-Walnut Waldorf Salad Recipe photo by Taste of Home
Publisher Photo

Raisin-Walnut Waldorf Salad Recipe

Read Reviews
4.5 2 5
Publisher Photo
"I enjoy playing around with recipes, trying to create tastes that I like without sacrificing my diabetic diet," shares Jean Mabis of Shumway, Illinois. A creamy pudding-and-yogurt dressing drapes this healthy updated version of the traditional Waldorf salad.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1/2 cup raisins
  • 1 cup boiling water
  • 4 cups chopped unpeeled red apples
  • 2 tablespoons lemon juice
  • 2 celery ribs, thinly sliced
  • 1 cup (8 ounces) fat-free plain yogurt
  • 2 tablespoons sugar-free instant vanilla pudding mix
  • Sugar substitute equivalent to 2 tablespoons sugar, optional
  • 1/2 cup chopped walnuts

Directions

Place raisins in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain.
In a large bowl, toss apples with lemon juice. Stir in celery and raisins. Combine the yogurt, pudding mix and sugar substitute if desired; pour over apple mixture and toss to coat.
Cover and refrigerate for 1 hour. Just before serving, stir in walnuts. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Raisin-Walnut Waldorf Salad in Taste of Home February/March 2004, p21

Nutritional Facts

3/4 cup: 181 calories, 7g fat (1g saturated fat), 1mg cholesterol, 232mg sodium, 30g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fruit, 1 fat.

  • 1/2 cup raisins
  • 1 cup boiling water
  • 4 cups chopped unpeeled red apples
  • 2 tablespoons lemon juice
  • 2 celery ribs, thinly sliced
  • 1 cup (8 ounces) fat-free plain yogurt
  • 2 tablespoons sugar-free instant vanilla pudding mix
  • Sugar substitute equivalent to 2 tablespoons sugar, optional
  • 1/2 cup chopped walnuts
  1. Place raisins in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain.
  2. In a large bowl, toss apples with lemon juice. Stir in celery and raisins. Combine the yogurt, pudding mix and sugar substitute if desired; pour over apple mixture and toss to coat.
  3. Cover and refrigerate for 1 hour. Just before serving, stir in walnuts. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Raisin-Walnut Waldorf Salad in Taste of Home February/March 2004, p21

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MJCPEC User ID: 6263511 51623
Reviewed Apr. 10, 2012

"Great salad, refreshing and was a hit with our Easter dinner guests. I only used 1/2 of the dressing and I added red and green grapes. Served in a lettuce bowl and added fresh strawberries all around."

MY REVIEW
25kevin User ID: 2113564 51612
Reviewed Apr. 25, 2011

"I would only make it again by skipping the pudding mix or the sugar. It was way too sweet. Use one or the other but not both! Also would add more celery next time."

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