Waldorf Salad

The classic salads are a must when making new salads each week. This is the traditional Waldorf salad with a dressing that is much less creamy and a bit lighter than the one that is usual put on Waldorf salads. When eating salads straight from the jars, the dressing must be thin so that it covers the entire contents of the jar when shaken.

I do not like blue cheese, which is the cheese used in a Waldorf salad, so I substituted goat cheese. If you like blue cheese, definitely use it for this salad!

Treat the apples like avocados - I only added the apples to the first couple salads to prevent browning. Throw in some freshly chopped apple into the remaining salads closer to the day of consumption.

WALDORF SALAD

Makes: 4 jars

Time: 10 minutes to assemble

Salad Ingredients

- 4 cups mixed greens

- 1 cup celery, chopped

- 1 cup red grapes, halved

- 1 cup green grapes, halved

- 1 cup red apples (Gala), chopped

- 1 cup green apples (Granny Smith), chopped

- 8 tbsp (1/2 cup) goat (or blue) cheese, crumbled

- 8 tbsp (1/2 cup) dried cranberries

- 12 tbsp (3/4 cup) chopped walnuts

Dressing Ingredients

- 1/4 cup plain non-fat Greek yogurt

- 1 tbsp low fat mayonnaise

- 1 tsp Dijon mustard

- 1/2 lemon, juiced

- 1 1/4 tsp honey

- 2 tbsp water (or more if needed)

Directions

1. In a small bowl or jar, combine all ingredients of dressing. Add a bit more water if needed to thin out.

2. Measure and add about 2 tbsp of the dressing to each jar.

3. Add 1/4 cup each of celery, red grapes, green grapes, red apples*, and green apples* in that order.

4. Measure and add 2 tbsp cheese to each jar.

5. Add 2 cups of mixed greens.

6. Top each with 2 tbsp dried cranberries and 3 tbsp walnuts

7. Place top on jar and tighten.

8. Store in refrigerator and eat within 5 days.

*Only add apples to the first two jars. Add apples to other jars later when closer to time of consumption to prevent browning.

Nutrition (no dressing)

Dressing