Low-Fat Apple Waldorf Salad
Pennsylvania Apple/New York Apple
1/3 cup low-fat
1/3 cup fat-free yogurt
2 medium Eastern* Fuji
apples, cored and cut
into bite-size chunks
1/2 fresh pineapple,
peeled and cut into
bite-size chunks, or one
20-ounce can pineapple
chunks packed in
2 celery stalks, sliced
(7- to 8-inch stalks)
3/4 cup coarsely chopped
1/3 cup golden raisins
Mix mayonnaise and yogurt in a bowl until blended.
Add apples, pineapple, celery, walnuts and raisins to
the bowl. Stir until well mixed. Makes 6 servings.
Tip: Other Eastern apple varieties such as Red
Delicious, Empire, Jonagold or Ginger Gold are also
Nutritional information: Each serving has
204 calories, 3 g protein, 31 g carbohydrates, 9 g fat,
4 mg cholesterol, 4 g fiber, 117 mg sodium.
Brands may vary by region; substitute a similar product.
Asian Pear Chicken Salad
3 boneless, skinless chicken
Preheat the grill.
Salt and pepper
1 cup walnuts
1 tablespoon butter
2 tablespoons brown sugar
1 head green leaf lettuce
2 cups chopped radicchio
1/2 cup chopped celery
1/2 cup chopped
1 cup chopped Trinity
1/2 cup shaved
3 Trinity Asian pears,
cored and sliced,
1/2 cup olive oil
4 tablespoons citrus
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon honey
Season chicken to taste with salt and pepper. Grill the
chicken. Set aside and let cool.
Combine walnuts, butter and brown sugar in a sauté
pan and cook over medium heat, stirring, until the
walnuts are coated. Remove from the pan and let
cool. Break walnuts apart and set aside.
In a large bowl, combine lettuce, radicchio, celery,
cilantro, chopped Asian pear and Parmesan.
Whisk together all the dressing ingredients. Add to
the salad and toss.
Arrange the salad on plates. Slice the chicken and
place on top of the salad. Place Asian pear slices and
some walnuts on the side of each serving.
Makes 6-8 servings.
Note: Citrus champagne vinegar is champagne
vinegar made with a twist of lemon. For a substitute,
use rice vinegar.
Recipe developed by Lisa White.
1/2 teaspoon fresh