This is now my favorite salad. It’s so crunchy, healthy, and yummy and you can eat as much of it as you feel like without ever feeling guilty (not like I would at the moment, being 8 months pregnant, but I’m thinking of you readers out there, too). The tangy yogurt dressing gives it a great kick and has no added oil or mayo, like most conventional salads you get at restaurants, and the other ingredients harmonize wonderfully giving this salad a nice spring flavor.
This salad is a healthier mix of two well-known salads, the Waldorf and the Cobb. Being pregnant, I can’t have the yummy blue cheese on the cobb salad and I love the dressing on the Waldorf, but didn’t feel like mayo and I wanted to have this salad as a main course and not a side. I remembered how much I loved the yoghurt dressings they make over in Europe, and thought I might put together something similar. In the end, the salad above is what came out of all this recipe daydreaming.
½ Iceberg lettuce
2 apples (I used Gala)
½ C chopped walnuts
½ C raisins
2 celery stalks, chopped
1 C diced grilled chicken (optional)
Juice of 1 lemon
3 T plain yogurt
3 t sugar
Salt and pepper to taste
1. Dice all salad ingredients and add to a large salad bowl.
2. For the dressing, I like to use a jar with a lid. Any medium sized jar is fine, including old jars from pizza sauce or jam which have been thoroughly washed in the dishwasher. You can shake the dressing, which is far easier than stirring, and if you have any unused dressing left, you can just pop the jar in the refrigerator.
3. Add all dressing ingredients to your jar, add lid and shake well. Your dressing is ready. You can either pour the dressing directly on the salad and mix it all together, or drizzle it on the salad directly before eating. Remember, because your salad contains apples, if you do not eat the salad immediately after preparing it, you may want to coat your apples in some lemon juice before adding them to the salad so that they don’t brown.
4. That’s all. Super easy, super good. Enjoy!