An American classic, the Waldorf salad has been around since 1893. It was served at the first event ever held at the Waldorf Astoria Hotel in New York City, one day after the hotel opened. There is a lot to love about the crunchy combination of apples, celery, walnuts, with the right amount of lemon juice and the sweetness of grapes. Traditionally the Waldorf salad is made with mayonnaise.  In this version, yogurt replaces the mayo for a lighter, low-fat twist. Serve on a bed of butter lettuce or spinach. Add shredded chicken breast to make it a main dish for a summer lunch.

Waldorf Salad with Yogurt and Honey

Servings: 4-6


2 cups apple (1 large apple), cut into bite-sized pieces

1 cup seedless grapes, halved

1 cup celery (2-3 ribs), cut into 1/2-inch pieces

1/2 cup toasted walnuts, coarsely chopped

1 lemon, juice and zest (about 2-3 tablespoons juice)

1/2 cup Greek yogurt

1 teaspoon honey

Salt and pepper to taste

In a small bowl, whisk together the lemon juice, zest, yogurt and honey. In a large salad bowl, gently toss the apples, grapes, celery, and walnuts with the dressing. Season to taste with salt and pepper.