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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use a variety of apples for the best flavor in this updated Waldorf salad. Ingredients:
1 (8-ounce) carton plain low-fat yogurt |
2 cups apple cider |
1/2 teaspoon celery seeds |
5 cups chopped apple (such as granny smith, rome, and/or gala) |
1 cup chopped peeled celeriac (celery root) |
1/2 cup coarsely chopped pecans, toasted |
8 boston lettuce leaves |
Directions:
1. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover yogurt with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and chill.
2. Bring cider to a boil in a medium, heavy saucepan over high heat; cook until reduced to 1/2 cup (about 20 minutes). Cool completely.
3. Combine the chilled yogurt, cider, and celery seeds in a large bowl, stirring yogurt mixture well with a whisk. Add the chopped apple, celeriac, and toasted pecans, tossing gently to coat. Serve salad on lettuce-lined plates.
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