"This pretty salad is a staple at my house. I've shared the recipe with any satisfied guests," pens Lois Kenneberg, Phoenix, Arizona. "It's easily divided for smaller portions, too—I frequently make just 'one apple's worth'. I you don't like pineapple, try substituting canned mandarin oranges and juice instead."
Pineapple Waldorf Salad
Pineapple Waldorf Salad
Prep Time
10 min
Yield
13 servings
Ingredients
- 1 can (20 ounces) unsweetened pineapple tidbits
- 6 cups chopped red apples (about 4 medium)
- 1-1/2 cups chopped celery
- 1/2 cup golden raisins
- 1/4 cup dry-roasted sunflower kernels
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup plain fat-free yogurt
- 1/4 cup sugar
Directions
- Drain pineapple reserving 1/2 cup juice (discard remaining juice or save for another use). In a bowl, combine the pineapple, apples, celery, raisins and sunflower kernels. In another bowl, combine the mayonnaise, yogurt, sugar and reserved pineapple juice. Pour over fruit mixture and toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 131 calories, 5g fat (1g saturated fat), 3mg cholesterol, 113mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit, 1 fat.
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