Waldorf Tuna Salad Recipe

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

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Field editor Shirley Glaab from Hattiesburg, Mississippi dresses up tuna salad deliciously with apple, raisins, dates and walnuts...then drizzles it all with a tangy yogurt dressing.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cans (6 ounces each) light water-packed tuna, drained and flaked
  • 1 large red apple, chopped
  • 1/3 cup chopped celery
  • 1/3 cup raisins
  • 1/3 cup chopped dates
  • 1/4 cup chopped walnuts
  • 1/2 cup fat-free plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 4 lettuce leaves
  • 1/4 cup shredded reduced-fat Monterey Jack cheese

Directions

In a large bowl, combine the tuna, apple, celery, raisins, dates and walnuts. Combine yogurt and mayonnaise; add to tuna mixture and toss to coat. Serve on lettuce-lined plates; sprinkle with the cheese. Yield: 4 servings.
Originally published as Waldorf Tuna Salad in Taste of Home June/July 2005, p47

Nutritional Facts

3/4 cup: 340 calories, 12g fat (2g saturated fat), 36mg cholesterol, 495mg sodium, 34g carbohydrate (26g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fruit, 1 starch, 1 fat.

  • 2 cans (6 ounces each) light water-packed tuna, drained and flaked
  • 1 large red apple, chopped
  • 1/3 cup chopped celery
  • 1/3 cup raisins
  • 1/3 cup chopped dates
  • 1/4 cup chopped walnuts
  • 1/2 cup fat-free plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 4 lettuce leaves
  • 1/4 cup shredded reduced-fat Monterey Jack cheese
  1. In a large bowl, combine the tuna, apple, celery, raisins, dates and walnuts. Combine yogurt and mayonnaise; add to tuna mixture and toss to coat. Serve on lettuce-lined plates; sprinkle with the cheese. Yield: 4 servings.
Originally published as Waldorf Tuna Salad in Taste of Home June/July 2005, p47

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Reviews forWaldorf Tuna Salad

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MarineMom_texas User ID: 31788 258981
Reviewed Jan. 1, 2017

"I made this salad today for lunch. All I can say is Winner! I made a couple of changes. I toasted the walnuts, and added a cooked egg. I omitted the yogurt since I didn't have any but the mayo was perfect. This recipe is not only easy but delicious. I highly recommend it as a Volunteer Field Editor."

MY REVIEW
Grammag User ID: 2816879 104265
Reviewed Apr. 2, 2010

"Made this with canned chicken instead, very good, very additive. Have never used the Monterey Jack cheese, I don't think the salad needs it. One of my favorites!"

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