Tuna Waldorf Salad
Make this recipe with canned chicken or salmon, too; and try dried cherries instead of the craisins.
INGREDIENTS | SERVES 6
- 1 cup vanilla yogurt
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon curry powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons milk
- 1 (12-ounce) can chunk light tuna, drained
- 1 Granny Smith apple, chopped
- ½ cup craisins
- 1 cup red grapes
- ½ cup chopped walnuts
- ½ cup chopped celery
In large bowl, combine yogurt, mayonnaise, mustard, curry powder, salt, pepper, and milk and blend well.
Add all remaining ingredients and stir to blend.
Serve immediately or cover and chill for 2 to 3 hours before serving.
The Waldorf Salad made its debut at the Waldorf Astoria Hotel in New York City in the 1800s. It featured chopped apples, celery, and mayonnaise. Chicken, raisins, and chopped walnuts were added later. Yogurt helps lighten up the mixture and reduces the fat content.