Waldorf Salad with Honey-Yogurt Dressing and Fresh Mint

Waldorf Salad with Honey-Yogurt Dressing and Fresh Mint

Serves 4

The addition of crisp fennel, refreshing mint, sweet honey and tangy yogurt puts a delightful spin on the classic Waldorf salad. Serve as a side dish, dessert or even breakfast.

  • 1 cup whole milk yogurt, preferably Greek, strained
  • 3 tablespoons chopped mint, more for garnish
  • 1 1/2 tablespoons honey
  • 1 cup walnuts, toasted
  • 1/2 Granny Smith or other tart apple, cored and chopped
  • 1/2 Gala apple, cored and chopped
  • 1 tablespoon fresh lime juice
  • 1 fennel bulb, trimmed, cored and sliced
  • 1 1/2 cups red grapes, halved
  • 2 large stalks celery, chopped
  • 1/3 cup dried cranberries
  • 1/3 cup dried Bing cherries
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Combine yogurt, mint and honey. Cover and refrigerate for at least 20 minutes and up to overnight, to allow the flavors to meld.

Preheat the oven to 350°F. Spread walnuts on a baking sheet and toast until nuts begin to brown and are fragrant, about 10 minutes.

Cut apples and toss in a large bowl with lime juice to prevent browning. Add fennel, grapes, celery, dried cranberries, cherries and toasted walnuts. Toss to combine well. Drizzle with yogurt dressing and toss gently to combine and coat all ingredients with dressing.

Garnish with fresh mint before serving.

Nutritional Info: 
Per Serving:400 calories (190 from fat), 21g total fat, 2.5g saturated fat, 5mg cholesterol, 80mg sodium, 48g carbohydrate (7g dietary fiber, 34g sugar), 12g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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