Waldorf Salad

Contributed By: Sarah


For the dressing

1/2 cup mayonnaise (reg. or low fat)

1 Tbsp cider vinegar

5 tsp sugar

1 tsp Dijon mustard

1/2 tsp salt

1/4 tsp celery seed

For the salad

1/2 box ( 8 oz / 227g ) Notta Pasta

3 large apples (green, gold & red)

Juice of 1 lemon

10 oz package shredded cabbage

2 stalks celery, sliced thinly

1 bunch scallions, trimmed and cut into thin rounds

1/2 cup toasted walnuts

1 cup raisins


To Make Dressing

1 Combine all ingredients in mixing bowl. Mix well.

To Make Salad

2 Boil Notta Pasta according to directions. Pasta is done when firm yet tender (al dente). Drain, rinsing quickly in cold water until cool.

3 Place pasta in large bowl and toss with two tablespoons Waldorf dressing. Reserve rest for completed salad.

4 Dice unpeeled apples and toss with lemon juice.

5 Add the apples, cabbage, celery, scallions, walnuts and raisins, with remaining dressing to pasta. Mix well. Serve in a lettuce lined salad bowl.

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