Frozen Waldorf Salad

By dette

This is the lightest and most refreshing salad and a true Southern classic on a hot summer day. It feels decadent, just like a frozen treat. But it's not, thanks to my new best friend Greek yogurt, as well as to an old standby, light whipped topping. This salad has even gotten the thumbs-up from my most demanding salad critic, my little nephew Jack. So you know it's gotta be good!

Ingredients

• 1 container (6 oz) fat-free Greek yogurt (or use low-fat optional)
• 2 tbsp fat-free cream cheese (or use low-fat optional)
• 2 tbsp pineapple juice
• 1 can (8 oz) crushed pineapple, drained
• 1 medium apple, cored and coarsely chopped
• 1/2 c coarsely chopped walnuts
• 1/2 c coarsely chopped celery (1 large stalk)
• 1/2 cup red grapes, halved
• 1 container (8 oz) light whipped topping, thawed

Preparation

Step 1

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, mix the yogurt, cream cheese, and pineapple juice at medium speed until smooth,. Stir in the crushed pineapple, apple, walnuts, celery, and grapes. Using a rubber spatula, fold the shipped topping into the yogurt
mixture. Scrape into an 8-inch square pan, cover with plastic wrap, and freeze for 4 hours or overnight.
Remove the salad from the freezer 20 minutes before serving. cut into squares and serve on salad plates.

I love to serve this salad when I have friends over. It looks great, like you put a lot or work into it, even though you didn't. And since it's made ahead of time, it's one fewer thing you have to worry about on the day you're having folks to your place.

fat 7 g; calories 144; protein 4 g; carb 15 g; fiber 1 g; sodium 53 mg