Waldorf Salad with Lemon Yogurt Dressing, 6/17/13

Ashley AndersonMidwest Dairy
  • For Lemon Yogurt Dressing:
  • 1 container (6 ounces) non-fat lemon yogurt
  • 2 tablespoons apple cider vinegar
  • For Waldorf Salad:
  • 2 cups diced, unpeeled red apples
  • 2 cups diced, unpeeled green apples
  • 1/2 cup dried cranberries
  • 1/4 cup chopped celery
  • 1/4 cup finely chopped red onion
  • 1 ounce crumbled Gorgonzola cheese
  • 1/2 cup toasted, chopped pecans
  1. Combine yogurt and vinegar in a large bowl; whisk until smooth. Stir diced apples in the dressing to coat (this will keep the apples from turning dark). Stir in cranberries, celery, onion and Gorgonzola cheese; cover and chill. To serve, sprinkle toasted pecans over salad.

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