Waldorf Apple Salad

Machine Shed

Watch as Chef Guy DeSerio of the Illinois Machine Shed in Rockford teaches you how to make cheddar casserole.



½ cup walnut halves

3 tablespoons non-fat yogurt

½ cup light mayonnaise

2 tablespoons minced fresh flat leaf parsley

1 teaspoon honey

½ lemon, zest finely grated

3 large crisp apples, such a Gala

2 ribs of celery (with leaves), sliced into ½ inch thick pieces (leaves chopped)

¼ cup of golden raisins

½ lemon juiced

2 cups red grapes halved

Salt and pepper to taste


Preheat oven to 350 degrees.

Spread the nuts on a baking sheet and toast in the oven for 8-10 minutes. Cool and break the nuts up into small pieces.

Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.

Half, core, and cut apples into ¾ inch pieces, leaving the skin intact.

Add the apples, celery, and raisins to the bowl and season with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, toss walnuts and grapes into the salad. Arrange the lettuce leaveson a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.  

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