The classic version of this sweet and savory salad was invented at the Waldorf Astoria Hotel in New York in the 1890s and did not contain walnuts. We’ve updated it by substituting yogurt for some of the mayonnaise and adding citrus, dried fruits, nuts and curry powder.

Makes 6 servings, 3/4 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

1/4 cup nonfat plain yogurt
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon curry powder
1/8 teaspoon salt
Pinch of cayenne pepper, or to taste
1 orange
2 tart-sweet red apples, diced (about 2 cups)
1 cup chopped celery
1/3 cup golden raisins
1/3 cup toasted walnut pieces, coarsely chopped

1. Whisk yogurt, mayonnaise, curry powder, salt and cayenne in a medium bowl. Grate 2 teaspoons zest from the orange and add to the dressing.
2. Using a sharp knife, cut off the peel and white pith from the orange. To make attractive segments, hold the orange over the bowl (to catch the juice) and slice between each segment and its surrounding membranes. Add apples, celery, raisins and walnuts; toss to combine.

NUTRITION INFORMATION: Per serving: 152 calories; 6 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 25 g carbohydrate; 2 g protein; 4 g fiber; 116 mg sodium; 230 mg potassium. Nutrition bonus: Vitamin C (25% daily value), Fiber (16% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 fruit, 1 fat

I am not a fan of curry so I omitted that ingredient. This salad tasted fabulous!!! I will definetly make it again. I may add cinnamon to the ingredient list in lieu of the curry.

Kathy, Odessa, DE