"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.
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VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forRaisin-Walnut Waldorf Salad
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MY REVIEW
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."
