Waldorf Salad with Blue Cheese
Blue cheese perks up this version of a classic. Serve over lettuce leaves for a great lunch dish. Deborah Williams — Peoria, Arizona
Ingredients
- 4 large apples, chopped
- 2 cups green grapes, halved
- 1-1/3 cups chopped celery
- 1/2 cup raisins
- 1 tablespoon lemon juice
- 2/3 cup fat-free mayonnaise
- 2/3 cup buttermilk
- 1/3 cup crumbled blue cheese
- 1 tablespoon sugar
- 1/4 cup chopped walnuts, toasted
Reviews
This is FABULOUS! I omitted the blue cheese since I am not a fan. I used 5 small apples...3 red and 2 green. You need not measure out the celery, just chop up 3 stalks. And instead of buttermilk, I used skim milk that was 6 days out of date!~ Theresa
This is FABULOUS! I omitted the blue cheese since I am not a fan. I used 5 small apples...3 red and 2 green. You need not measure out the celery, just chop up 3 stalks. And instead of buttermilk, I used skim milk that was 6 days out of date!~ Theresa
Absolutely delicious! Perfect salad for a summer bbq or potluck.
I made 1/4 the amount and ate all of it! Absolutely addicting! I'm making this again tonight. You have to be a blue cheese lover to truly love this salad. (I used Craisins instead of raisins, too.)
I added canned chicken to make it a main dish. Servered with cornbread, was very good.
It was fabulous.
This was a great hit at a party and we ate the leftovers for 2 days. I am passing this on to friends.
I did not like the blue cheese in this recipe.