A lighter version of the classic Waldorf Salad– roasted walnuts, Wasabi Peas, currants, apples and fresh veggies are tossed with non-fat Greek Yogurt, honey and Dijon-style mustard. Makes a great side salad. Best as a topping in a pita with falafel. I decided to make this dish on a beautiful autumn afternoon this week, with apples galore at WFM and a variety of Gala and Granny Smith on sale.
A little crunch from the walnuts. A lot of zip from the Wasabi Peas. And so much natural goodness with the apples, cabbage, carrots and celery!
2 Gala apples, chopped
1 celery stalk, trimmed and chopped
1 cup red cabbage, sliced
1/2 cup FAGE Greek Yogurt (Fat-Free Plain)
salt and freshly ground black pepper
1/2 cup walnuts, roughly chopped
1/2 cup currants
1/2 cup Wasabi Peas
1 tablespoon Dijon-style mustard
1 tablespoon honey
1 tablespoon spicy mustard
freshly squeezed lemon juice, to taste
Preheat the oven to 350. Spread the walnuts on a baking sheet and toast in the oven for 8 minutes. Cool and chop the nuts up into small pieces. Mix the yogurt, honey, lemon juice, and mustard in a large bowl and season with salt and pepper. Cut the apples into 1/2-inch pieces. Chop the celery into 1/2-inch pieces. Slice the cabbage in a colander. Add the apples, celery, cabbage and currants to the bowl, and sprinkle with more lemon juice and drizzle a bit more honey. Toss with the yogurt dressing. Cover and refrigerate. Right before serving, toss in the Wasabi Peas and chopped walnuts; otherwise, the peas and walnuts get mushy.