Recipe of the Month - June 2013

Waldorf Salad


1/2 cup (4oz) Plain Greek Yogurt
11/2 tsp. Honey
1 Tbsp Lemon Juice
1/4 tsp. Kosher Salt
1/8 tsp. Ground Black Pepper
1/2 cup Walnuts, coarsely chopped
1/2 cup Celery, thinly sliced
1/3 cup Dried Cranberries
1/2 Head Radicchio, roughly chopped
1 Apple, cored and chopped


1. Whisk together the yogurt, honey, lemon juice, salt and pepper. 

2. Add remaining ingredients and toss to combine. 

3. For your next picnic or brown bag lunch, pack in to-go containers and chill until ready to eat.

Tip: Plain Greek yogurt can be added to any creamy high-fat salad dressing or sauce to trim down the calories and fat.  You can also use it in place of sour cream on a baked potato for a similar flavor.

For information about WAC nutrition services, contact Kim Flannery. 
414-328-3471, ext. 241 or

Click to download recipe.