Waldorf Salad with Dried Cranberries & Wisconsin Gorgonzola Cheese
By Chef Judy Gilliard
A different twist of one of America’s favorite salads using dried cranberries, pecans and Wisconsin Gorgonzola cheese.
Servings: 8
4 medium apples, chopped in large chunks
4 stalks celery, sliced 1/2-inch thick on the diagonal
1 cup dried cranberries
1 cup pecans, chopped
1 cup green grapes, cut in half
1 cup red grapes, cut in half
1 cup light sour cream
1/2 cup mayonnaise
1/4 cup Wisconsin Gorgonzola cheese, crumbled
Combine apples, celery, cranberries, grapes and pecans.
Mix sour cream with mayonnaise and toss in with apple mixture and Wisconsin gorgonzola cheese.
Cover and chill.
Per Serving 290 Calories; 24g Fat (68.8% calories from fat); 4g Protein; 21g Carbohydrate; 4g Dietary Fiber;
14mg Cholesterol; 206mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 0 Other Carbohydrates.