When it comes to Thanksgiving salads, people tend to be from two camps: the Jello salad with fruit or the Waldorf Apple Salad. I suppose that there are those too who like a green salad, but I suspect that they are in the minority—those greens just take up too much room on the plate. I am in the Waldorf camp. The Waldorf Salad goes well with all the other foods of Thanksgiving and doesn’t melt into everything
else. My sister Debbie originally brought this salad to our family’s turkey day and it’s been a favorite of everyone’s ever since. It’s light but still full of flavor and the addition of cumin makes it just a little bit savory. It’s easily doubled for those big events.
Thanksgiving Waldorf Salad
⅓ cup light mayonnaise
⅓ cup plain nonfat yogurt
2 tablespoons fresh lemon juice
2 teaspoons grated or finely chopped fresh ginger
¼ teaspoon cumin
4 Granny Smith apples
1 large rib celery, finely diced
½ cup dried cranberries
¼ golden raisins
2 tablespoons finely chopped fresh parsley
¼ cup chopped pecans or walnuts
Combine mayonnaise, yogurt, lemon juice, ginger, and cumin. Core the apples and cut into a ½-inch dice. Combine with the celery, cranberries, raisins and parsley. Add the dressing, stirring to coat everything. Cover and refrigerate. Just before serving, stir in the pecans or walnuts.