Carrot-Apple Waldorf Salad

Sharon Colyer


This recipe is from Cooking Light Cookbook 1994. I love any type of Waldorf salad! And, if it is lighter than normal, that is a plus. Only slightly tweaked, to give options. Photo from friend & member Lisa Nicometi Garrow.

Prep time, does not include refrigerator time.

★★★★★ 1 vote
40 Min
No-Cook or Other


prep time, does not include refrigerator time.
2 c
shredded carrot
1 1/2 c
chopped red delicious apple or your favorite apple
1 c
thinly sliced celery
1/4 c
pitted chopped dates
1/4 c
plain nonfat or lowfat yogurt
1/4 c
nonfat or lowfat mayonnaise
2 Tbsp
unsweetened orange juice
1 tsp
grated lemon rind
spinach leaves (optional)
dried cranberries, as many as you would like (optional)


1Combine first 4 ingredients, in a medium bowl. Combine yogurt, mayonnaise, orange juice, and lemon rind; stir well. Pour over carrot mixture; toss gently. Cover, and chill at least 1 hour.
2To serve, spoon mixture into a spinach-lined serving bowl, if desired. Makes 8 servings.

Nutrition: One 1/2 cup serving with nonfat ingredients 59 cal, 0.2 g fat (0.1 g sat), 0 mg chol, 122 mg sod, 14.7 g carb, 2.5 g fiber, 1.0 g protein.

About this Recipe

Course/Dish: Fruit Salads, Other Salads
Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Healthy