Jeweled Waldorf Salad

Fresh pomegranate seeds look like little jewels in this lighter version of the traditional holiday salad.

Ingredients:

• Dressing:
• 1/2 cup nonfat plain Greek style yogurt
• 1 tbsp honey
• 1 tbsp fresh lemon juice, from 1 medium lemon
• 1/4 tsp kosher salt
• 1/8 tsp freshly grated black pepper
• Salad:
• 2 Granny Smith and 1 Jona Gold or Fuji apple, chopped
• 1 tbsp fresh lemon juice
• 1 small can mandarin oranges, drained
• 1 cup green grapes, halved
• 1/2 cup celery, diced
• 1/3 cup golden raisins
• 3/4 cup walnuts, roughly chopped
• 1/2 cup pomegranate seeds, from one medium pomegranate

Directions:

Mix dressing ingredients and set aside in a small bowl. Remove seeds from pomegranate and set aside. Chop apples and pour lemon juice over to prevent browning. In a large bowl, place apples, oranges, grapes, celery and raisins, add dressing and mix. Fold in walnuts and pomegranate seeds. Serve immediately, or store in fridge, until ready to eat.

Number of Servings: 10

Notes from the Cook: Waldorf salad on Thanksgiving is a tradition in my home, so much so that if we forget to make it, my dad will delay dinner until we have. Truth be told, he's the only one who likes it. I created this recipe in an effort to revive the dreaded Waldorf salad that takes up space at the dinner table every Thanksgiving. I use yogurt instead of mayonnaise to lighten it up a bit as well as fresh pomegranate seeds, which are not only in season in the fall, but are high in antioxidants and have a jewel like appearance.