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
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 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.
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.
Mix fruit.
Blend salad dressing and yogurt together and toss with fruit.
Serve on lettuce leaves.
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
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.
reamy Greek Dressing: Stir together yogurt, sour cream, lemon juice, garlic
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.
In a large bowl, gently toss together pineapple, apple, celery, grapes, walnuts and kiwi.
In a small bowl, stir together the mayonnaise, yogurt and honey.
Fold gently into fruit mixture. Cover and chill for 2 hours.
Makes 6 to 8 servings, each containing 210 calories and 2 grams saturated fat.
ach other on 4 salad plates.
Whisk yogurt, mayonnaise, and vinegar
Place apples, grapes and celery into a medium bowl and toss with juice from half of the lemon.
In another bowl, whisk together yogurt, mustard and the juice from the other half of the lemon. Pour half of the yogurt dressing on the apples and toss to combine.
Serve the salad over the greens and drizzle with the rest of the dressing or serve on the side for guests to add more if they want. Garnish with the chopped walnuts.
Combine first 3 ingredients in a medium-size bowl.
Sprinkle lemon juice over fruit mixture, and toss gently.
Stir in golden raisins and celery; set aside.
Combine yogurt, honey, and orange rind, stirring well.
Stir 1/4 cup yogurt mixture into fruit mixture.
Spoon salad into a serving bowl.
Garnish is desired.
Serve with remaining dressing.