Tuna Waldorf Salad with Blue Cheese Dressing

This Waldorf salad makes a complete meal, perfect for a lunch at work or a picnic.

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Yield4 servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1/2 cup Plain low-fat yogurt - Stonyfield Farms
  • 4 oz Low-fat blue cheese
  • 1/3 cup Fresh squeezed lemon juice
  • 2 tbsp Minced fresh chives - or 2 teaspoons of freeze dried chives
  • 1/4 tsp Ground black pepper - or to taste
  • 1/4 tsp Sea salt - (optional)
  • 10 cups Endive - washed, spun dry, thinly sliced (endive or escarole)
  • 8 oz Chunk light tuna in water
  • 2 tbsps Walnuts - lightly toasted and crumbled
  • 2 1/2 cups Seedless grapes
  • 2 small Apples - washed, cored, and diced (tart-sweet)
  • 1/2 Fresh squeezed orange juice
Calories 335
Total Fat 11g
Carbohydrates 35g
Fiber 6g
Protein 26g

Instructions

  1. To make dressing, combine yogurt and blue cheese in a small bowl.
  2. Mash with a fork, leaving some lumps in place.
  3. Stir in lemon juice and chives.
  4. Add pepper and sea salt if desired. Set aside.
  5. Divide greens, tuna, walnuts and grapes between 4 serving plates or containers with snap-on lids.
  6. Toss diced apple with orange juice, then arrange over salads.
  7. Pour blue cheese dressing over salads just before serving, or divide between 4 small bottles.
  8. Cover and refrigerate until serving.