Low Fat Waldorf Salad
1/3-cup low fat mayonnaise
1/3-cup low fat plain Greek yogurt
2 medium Fiji or Red Delicious apples; cored and diced
1⁄2 cup chopped pineapple
2 celery stalks; remove skin and chop
1⁄2 cup walnuts, chopped
1/3-cup golden raisins
1. Mix mayonnaise and yogurt together.
2. Add the rest of the ingrediens to the bowl.
3. Chill before serving.
Low Fat Potato Salad
6 medium potatoes; mix white and new red for color
1 cup plain, low-fat Greek yogurt
1 Tbl white vinegar
1 Tbl stone ground mustard
1-teaspoon dill
2 medium stalks of celery, chopped
1 medium onion, chopped (1⁄2 cup)
4 hard cooked eggs, chopped
Salt and pepper to taste
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Scrub potato skins. Clean out any knobby holes.
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Cook potatoes in boiling water until just cooked, but not soft. Drain and cut into
cubes. Let them cool off.
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Mix mayonnaise, vinegar, mustard, salt and pepper in large bowl.
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Add potatoes, celery, onions; toss.
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Stir in chopped eggss. Mix well.
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Cover and refrigerate. Serve cold.
Greek (village) Salad
2 medium tomatoes, wash well
1⁄2 cucumber, peeled and cut diagonally into rounds
10 pitted, kalamata olives
1⁄2 Vidalia or red onion, thinly sliced
2-3 oz crumbled feta cheese
2Tbls Paul Newman’s Italian dressing (or use simple dressing below)
Salt and pepper to taste
Optional: add in grilled chicken
1. Slice tomatoes in half and then into quarters.
2. Toss all of the ingredients into a bowl and add the salad dressing.
3. Season to taste and serve with a side of pita bread.
Simple Salad Dressing
1 large garlic clove; minced
2 tablespoons lemon juice or balsamic vinegar
1 tablespoon olive oil
1. Whisk ingredients together
2. Season to taste with salt, cracked pepper, basil, or oregano.