Waldorf Salad with Creamy Cinnamon Dressing – High fiber, lower fat!

Waldorf Salad with Creamy Cinnamon Dressing – High fiber, lower fat!

Crunchy, sweet & savory! Yum! You won’t even miss the mayonnaise (or the gobs of fat), traditionally used in a Waldorf salad. This tastes so much fresher, crispy and there’s no need to add chicken, if you don’t want it. Otherwise, 2 cups of diced cooked chicken breast can be added. It’s convenient to buy a whole rotisserie chicken at the grocery store to save time. It’s also good with a pear in place of one of the apples. The slightly sweet, cinnamon and tangy yogurt based dressing keeps this tasting very light, but very satisfying! To make this recipe vegan, substitute ¼ Cup light olive oil for the ½ Cup yogurt in the salad dressing. Both the salad dressing and the bowl of lettuce, cabbage and celery can be prepared in advance, covered, and refrigerated. The apples will oxidize (turn brown) unless you cut them just before serving. So do that and cut the grapes at the same time.


Waldorf Salad with Creamy Cinnamon Dressing
Prep time
Total time
Crispy, tangy, and a little sweet!
Recipe type: Salad
Cuisine: Californian
Serves:: 4 Makes: ¾ Cup dressing
  • Salad Ingredients:
  • 3 C Shredded Romaine lettuce
  • ½ C Thinly sliced red cabbage
  • ½ C Chopped celery
  • 3 Apples; Gala, Granny Smith, & Red delicious, unpeeled, cored, julienned
  • 1 C Red grapes, sliced in half
  • ½ C Toasted walnuts, lightly browned and broken
  • 2 T Green onions, bias cut (about 2)
  • Dressing Ingredients:
  • ½ C Plain Chobani Yogurt
  • 1 T Apple cider vinegar
  • 1 T Raw chia seeds
  • 1 T Water, more or less, to thin
  • 1 T Agave nectar or, honey
  • ¼ t Ground cinnamon
  1. Dressing: Combine all ingredients in a small bowl or air-tight jar.
  2. Stir or shake to blend well.
  3. Refrigerate until needed.
  4. Salad: Combine the lettuce, cabbage, and celery in a large bowl.
  5. Cover and refrigerate until needed, to make in advance.
  6. Remove salad bowl(s) from refrigerator.
  7. Add apples and grapes to bowl; drizzle with dressing.
  8. Garnish with green onions and walnuts.
  9. Serve immediately.


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