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Nutrition Facts
Serving Size 133 g
(Approx. 4 Servings)
Amount Per Serving
Calories 150 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 350 mg 15%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 10 g
Protein 3 g
Vitamin A 2% • Iron 2%
Vitamin C 6% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Curried Summer Waldorf Salad

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Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1/2 cup(s) walnuts
1/2 cup(s) Whataburger Light Mayonnaise
1/4 cup(s) Greek yogurt
1 Tsp honey
1 Tsp curry powder
1 Tsp kosher salt
1 pinch Tsp pepper
1 cup(s) granny smith apple, diced
1 cup(s) Asian pears, diced
1 cup(s) celery, diced
1 cup(s) green grapes, sliced in half
1/2 cup(s) red onions, diced
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Instructions

1
Preheat oven to 350ºF. Spread walnuts on a sheet pan and roast about 10-15 minutes or until nuts are fragrant and slightly darkened. Cool completely then chop coarsely.
2
Combine mayonnaise, yogurt, honey and curry powder, and mix well. Season to taste. Set dressing aside.
3
Combine fruits, veggies and roasted cooled walnuts in a large bowl. Toss with the dressing and season to taste with salt and pepper.
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