There is one problem with Waldorf Salad – walnuts. Yuck. Even pecans are a little suspect unless they are covered in caramel and chocolate, or maybe that diabetes inducing goo in my Grandma-in-law’s pie, The celery thing is texturally a little weird combined with the apple, to my taste anyway. But the sweet-salty-creamy-cool thing is overall pretty yummy, so I swapped out almost all the traditional stuff, and made the Chez Neige version that I DO like – a lot.
2 Granny Smith apple
1 Cup dried cranberries
1 Cup shredded sharp cheddar cheese
1/2 cup shelled, roasted and salted sunflower seeds
2-3 tsp lemon juice
optional: blue cheese crumbles
Cut the apples into bite sized pieces, and place them in a large bowl. Toss with the lemon juice to prevent browning. Add cheese, cranberries, sunflower seeds, and toss with enough mayonnaise to coat…1/4 to 1/2 cup or so. Optional: garnish with blue cheese crumbles. Serve immediately
To make this combo even more glycemic friendly (it isn’t too terrible as it is thanks to the fiber in the apple, and the cheese), substitute unsweetened raisins for the dried cranberries which tend to have a little sweetening or sugar coating.
To make it more lipid friendly, be sure to use an olive oil mayo *my favorite (home made with EV olive oil is about all I use these days) or a low fat salad dressing. Shredded cheese can be omitted if you like. Same for the blue cheese garnish.