Pineapple Waldorf Salad


'This pretty salad is a staple at my house. I've shared the recipe with any satisfied guests,' pens Lois Kenneberg, Phoenix, Arizona. 'It's easily divided for smaller portions, too--I frequently make just 'one apple's worth'. I you don't like pineapple, try substituting canned mandarin oranges and juice instead.'

Prep Time:
10 mins
Total Time:
10 mins
13 servings


  • 1 (20 ounce) can unsweetened pineapple tidbits

  • 6 cups chopped red apples

  • 1 ½ cups chopped celery

  • ½ cup golden raisins

  • ¼ cup dry-roasted sunflower kernels

  • ½ cup reduced-fat mayonnaise

  • ½ cup plain fat-free yogurt

  • ¼ cup sugar


  1. Drain pineapple reserving 1/2 cup juice (discard remaining juice or save for another use). In a bowl, combine the pineapple, apples, celery, raisins and sunflower kernels. In another bowl, combine the mayonnaise, yogurt, sugar and reserved pineapple juice. Pour over fruit mixture and toss to coat. Refrigerate until serving.


When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Nutritional Analysis: One serving (3/4 cup) equals 131 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 113 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 fat.