Blue Cheese Waldorf Salad Recipe

5 1
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Blue Cheese Waldorf Salad Recipe

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5 1
Publisher Photo
A dash of cayenne adds zip to this classic cool and crispy salad. “Blue cheese provides extra richness,” notes Renee Aupperle of Lititz, Pennsylvania. “It’s great for a buffet; everyone who tries it loves it.”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/4 cup fat-free mayonnaise
  • 1/4 cup 1% buttermilk
  • 2 teaspoons sugar
  • 1-1/2 teaspoons cider vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons grated onion
  • 3 medium apples, chopped
  • 3 celery ribs, chopped
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts, toasted

Directions

In a small bowl, whisk the mayonnaise, buttermilk, sugar, vinegar, salt, cayenne and pepper. Stir in blue cheese and onion. In a large bowl, combine the apples, celery and raisins. Drizzle with dressing; toss to coat. Sprinkle with walnuts. Yield: 6 servings.
Originally published as Blue Cheese Waldorf Salad in Light & Tasty August/September 2005, p49

Nutritional Facts

1 cup: 150 calories, 5g fat (1g saturated fat), 6mg cholesterol, 237mg sodium, 25g carbohydrate (19g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fruit, 1 fat.

  • 1/4 cup fat-free mayonnaise
  • 1/4 cup 1% buttermilk
  • 2 teaspoons sugar
  • 1-1/2 teaspoons cider vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons grated onion
  • 3 medium apples, chopped
  • 3 celery ribs, chopped
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts, toasted
  1. In a small bowl, whisk the mayonnaise, buttermilk, sugar, vinegar, salt, cayenne and pepper. Stir in blue cheese and onion. In a large bowl, combine the apples, celery and raisins. Drizzle with dressing; toss to coat. Sprinkle with walnuts. Yield: 6 servings.
Originally published as Blue Cheese Waldorf Salad in Light & Tasty August/September 2005, p49

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