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Waldorf Salad

This modified recipe for an all time favorite allows you to take without feeling guilty. The dressing is a creamy blend of non-fat yogurt, reduced fat sour cream, and reduced fat mayonnaise, sharpened with a touch of lemon juice. Serve as a first course for a sit-down dinner, or as part of a buffet.

1 cup plain non fat yogurt
2 tablespoons reduced-fat sour cream 
2 tablespoons reduced-fat mayonnaise 
1 teaspoon grated lemon zest 
2 tablespoons fresh lemon juice 
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
2 Granny Smith apples, cored and cut into 1-inch chunks 
1 Red Delicious apple, cored and cut into 1 -inch chunks 
2 ribs celery, thinly sliced 
1 cup red seedless grapes, halved 
1 small bead romaine lettuce, cut crosswise into 1/4-inch-wide shreds 
I tablespoon coarsely chopped walnuts

1. In a large bowl, combine the yogurt, sour cream, mayonnaise, lemon zest, lemon juice, salt, and pepper and stir to blend. Add the apples, celery, and grapes and toss well to coat. 
2. Place the lettuce on 4 salad plates and spoon the apple mixture on top. Garnish with the walnuts and serve. 
Note: The apple mixture with the dressing can be prepared earlier in the day and can be refrigerated. Just before serving, spoon over the shredded lettuce and then garnish with the walnuts. 

Serves: 4 
Total time: 20 minutes 

Nutrition Information:
Fat: 5 g/22% 
Calories: 190 
Saturated fat: 1.1 g 
Carbohydrate: 34 g 
Protein: 6 g
Cholesterol: 4 mg
Sodium: 266 mg

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