Update: I realized the mayo statement below seems to have nothing to do with the recipe and post! Usually Waldorf Salad is made with mayo. I prefer it made with sour cream and a little lemon juice.
I don’t love mayo. Sorry, I just don’t. (Unless it’s homemade….)
When I was doing Weight Watchers a few summers ago (and will be again soon if this baby ever comes!), I came up with this recipe. With the exception of bacon and raisins, everything else was on the “OK list” for the Core Plan (no counting points!)
This is one of those recipes that you can really play around with. I always forget about this salad–it’s so delicious and healthy. Make it for lunch or dinner, or a snack. It’s a great baby or bridal shower salad, too.
1-2 scallions, thinly sliced, green and white parts
1 apple, small dice
4-5 slices bacon, cooked until crispy and crumbled (I like uncured bacon)
1 celery stalk, small dice
1/4 to 1/2 cup raisins (try dried cranberries, cherries, blueberries, or currants)
1/4 cup chopped toasted hazelnuts (almonds, walnuts, or pecans would be great, too)
1/2 cup low-fat sour cream
lemon juice–about 1/2 lemon
a little sugar to taste (can use Splenda)
salt and pepper to taste
1 bag mixed greens (I like a mix of arugula, spinach, dandelion and other flavorful greens)
Toss the scallions, apple, crumbled bacon, celery, raisins, and toasted hazelnuts together in a bowl. In a separate bowl, whisk together the sour cream and lemon juice. Sample the dressing and add the sugar, salt and pepper according to taste.
Serve over a plate of the mixed greens, or as is.
This recipe makes enough for 2, hefty main dish portions, or 4, as a side dish.