Updated Waldorf Salad Cups Recipe
Updated Waldorf Salad Cups from Andie Mitchell’s fantastic cookbook!…Satisfying and fresh! 303 calories and 6 Weight Watchers Freestyle SP
Servings: 4 Servings
Calories: 303.4kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon + 1 teaspoon honey
- pinch of salt
- pinch of freshly ground black pepper
- 2 cups chopped ¼-inch pieces cooked boneless skinless chicken breast (about 12 ounces)
- 2 celery stalks thinly sliced on the bias (about 1 ¼ cups)
- ¼ cup packed chopped fresh flat-leaf parsley
- 1 cup finely shredded red cabbage
- 1 large pear halved, cored & chopped into ¼-inch pieces
- 2 ounces Gorgonzola cheese crumbled (½ cup)
- 8 butter lettuce leaves
Instructions
- In a large bowl, whisk together the oil, vinegar, honey, salt and pepper.
- Add the chicken, celery, parsley, cabbage, pear and Gorgonzola, and toss well to coat all ingredients in the dressing.
- Cover the bowl and refrigerate for 30 minutes.
- To serve, place 2 butter lettuce leaves on each of 4 plates and divide the salad among the lettuce leaves.
Notes
From Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell (posted with her permission)
Weight Watchers Points: 6 (Freestyle SmartPoints), 8 (Old SmartPoints), 8 (Points+)
Nutrition
Serving: 2Filled Lettuce Cups | Calories: 303.4kcal | Carbohydrates: 17g | Protein: 21.3g | Fat: 17.5g | Saturated Fat: 5.7g | Cholesterol: 59mg | Sodium: 491.7mg | Fiber: 3.1g | Sugar: 12.3g
