To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.
Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
Allow cider to cool completely (speed this up by refrigerating).
Mix together the cooled cider, yogurt and cinnamon and set aside.
Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
Add the yogurt mixture to the apple mixture and toss to coat.
Place a lettuce leaf of each plate and top with Waldorf salad.
equired.
To make the salad, combine asparagus, watercress, apples and
In a large bowl, toss together pineapple, apple, celery, grapes, walnuts and kiwi.
In a small bowl, stir together the mayonnaise or salad dressing, yogurt and honey.
Fold gently into fruit mixture.
Cover and chill for 2 to 24 hours.
Serve on lettuce leaves, if desired.
In a medium bowl, whisk together yogurt and lemon juice and honey; season with coarse salt and ground pepper.
Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight.
Divide salad in half; serve each portion on 2 Boston lettuce leaves.
In a large bowl, gently toss together pineapple, apple, celery, grapes, walnuts and kiwi fruit.
In a small bowl stir together the mayonnaise or salad dressing, yogurt and honey; fold gently into fruit mixture.
Cover and chill for 2 to 4 hours. Serve on lettuce leaves, if desired.
Makes 6 to 8 servings.
Toss ingredients together.
In a small bowl, stir salad dressing, yogurt and honey; fold in fruit.
Cover and chill for 2 to 24 hours.
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
On two plates, start with the hard-cooked egg, sliced lengthwise for the face.
Next, slice the tomato in half and add to the plate.
Shred the carrot and arrange around the face of the egg for hair.
Arrange the lettuces for the skirt.
Take 3 cloves for the eyes and nose and 3 for the other plate.
Slice the celery sticks and arrange for the arms and legs.
Dab mayo for buttons on the tomato.
Under the skirt (lettuce leaf) add a cup of potato salad, macaroni salad or yogurt.
Enjoy.
Place celery, apples, lettuce, cheese and walnuts in a large bowl; toss to combine.
For the dressing, mix yogurt, mayonnaise, lemon juice and chives in a small bowl until well blended. Season.
Pour dressing over salad; toss to lightly to coat. Serve with toast.
In a bowl, mix the onion, yogurt and mayonnaise and season to taste.
In a separate bowl, mix the apples, celery, lemon juice and clementine segments and juice. Fold in the yogurt dressing and walnuts. Garnish with parsley.
Bring 2 cups water to a boil in a medium saucepan. Add chicken. Reduce heat and simmer, covered, for 10 mins, or until cooked through. Let chicken cool in poaching liquid for 10 mins then drain and slice thickly.
Meanwhile, combine yogurt, lemon juice and mustard in a medium bowl.
Add apple, celery, parsley and chicken to yogurt mixture and toss gently to combine.
Combine apples, grapes, celery and walnuts in a medium-size bowl.
Pour on Honey-Yogurt Dressing.
Stir gently to mix well. Cover and refrigerate until serving time.
Toss ingredients together.
Serve on a bed of lettuce with dressing.
Waldorf Salad Dressing: 1/4 cup creamy peanut butter 1/4 cup honey 1/2 cup mayonnaise Blend ingredients.
Serve over Waldorf Salad.
Chop apples; do not peel.
Sprinkle with lemon juice.
Add celery, yogurt, pecans and spices.
Serve on purple cabbage or lettuce leaf.
Makes 4 servings.
Calories:
61.8.
Fat grams: 1.405.
Combine all ingredients except bread and lettuce in a medium bowl and mix well. Make sandwiches with bread and lettuce. You can store the chicken salad recipe filling in the refrigerator up to two days, tightly covered.
Combine the apricot preserves, nonfat yogurt, chopped herbs or curry powder, mustard, lemon juice, lemon zest, salt and pepper in a large mixing bowl.
Stir with spatula until the sauce is well blended.
Add the cubes of turkey or chicken, diced apples, celery and raisins.
Stir to coat the salad ingredients.
Correct the seasoning with more salt and pepper as needed.
Place a lettuce cup on each of 6 serving plates.
Spoon a mound of the salad on each plate.
Garnish each salad with fresh chopped parsley or chives.
Mix fruit.
Blend salad dressing and yogurt together and toss with fruit.
Serve on lettuce leaves.
Soak diced apples in pineapple juice for 2 minutes and drain well. Discard pineapple juice.
Toss turkey, apples, and celery in mixing bowl.
In a separate bowl, whisk mayonnaise, yogurt, Greek yogurt, and confectioners sugar together.
Pour dressing over turkey apple mixture and toss to coat evenly.
Garnish with chopped walnuts.
Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently.
Peel, core, and chop pears.
Add pears to salad, and toss gently. Cover and chill 1 hour.