Thursday, July 15, 2010

Raisin-Walunt Waldorf Salad

1/2 cup raisins, 1 cup boiler water, 4 cups chopped unpeeled red apples, 2 celery ribs, thinly sliced, 2 T. lemon juice, 1 cup (8 oz) vanilla yogurt, 2 T. sugar-free instant vanilla pudding mix, 2 T. Splenda (optional), 1/2 cup chopped walnuts

In a bowl, combine raisins and boiling water. Let stand for 5 minutes; drain. Combine raisins, apples, celery and lemon juice; toss. Combine yogurt, pudding mix and sweetener if desired. Pour over apple mixture; toss to coat. Cover and refrigerate for 1 hour. Just before serving, stir in walnuts. Yield: 6 servings

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