Best Hellmanns All Purpose Waldorf Fruit Salad Recipes

WINTER FRUIT WALDORF SALAD

Winter Fruit Waldorf Salad image

Orange yogurt is a light and luscious surprise in a classic apple salad.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 16

Number Of Ingredients 10

Ingredients

2 medium unpeeled red apples, diced
2 medium unpeeled pears, diced
1/2 cup thinly sliced celery
1/2 cup golden raisins
1/2 cup chopped dates
1/4 cup mayonnaise or salad dressing
1/4 cup Yoplait® Original yogurt orange crème (from 6-oz container)
2 tablespoons frozen orange juice concentrate
8 cups shredded lettuce
Walnut halves, if desired

Steps:

In large bowl, mix apples, pears, celery, raisins and dates.
In small bowl, mix mayonnaise, yogurt and juice concentrate until well blended. Add to fruit; toss to coat. (Salad can be refrigerated up to 1 hour.)
Serve salad on lettuce. Garnish with walnut halves.

Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving (1 Cup), Sodium 30 mg, Sugar 12 g, TransFat 0 g

CHICKEN WALDORF SALAD (LF) RECIPE - (4.5/5)

Chicken Waldorf Salad (LF) Recipe - (4.5/5) image

Provided by Julee

Number Of Ingredients 9

Ingredients

1/3 cup low-fat mayonnaise
1/3 cup nonfat or low-fat plain yogurt
2 teaspoons lemon juice
1/4 teaspoon salt
3 cups cooked chicken breast, chopped (see Tips)
1 medium red apple, diced
1 cup halved red or green grapes
1 cup celery, sliced
1/2 cup walnuts, toasted if desired, chopped (see Tips), divided

Steps:

Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts. Make Ahead Tip: Cover and refrigerate for up to 2 days. Tips: If you want cooked chicken in a hurry, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken). To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. NUTRITION Per serving: 356 calories; 16 g fat ( 2 g sat , 3 g mono ); 78 mg cholesterol; 23 g carbohydrates; 1 g added sugars; 31 g protein; 3 g fiber; 408 mg sodium; 537 mg potassim Makes: 4 servings, about 1 1/2 cups each