Notes for the Road: Walk Georgia Blog

Recipe: Fall Harvest Salad


This recipe can easily be cut in half if fewer servings are needed. It is a colorful side dish for a tailgate party, potluck or holiday dinner.
Fall Harvest Salad


  • 4 carrots, shredded
  • 3 small parsnips, shredded
  • 2 Granny Smith apples (or any other variety), peeled, cored and finely chopped
  • 1 cup red cabbage, shredded
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup non-fat plain yogurt
  • 3 tablespoons sugar
  • 1/3 cup dried cranberries (may substitute raisins or dried cherries)

Optional Ingredients:

  • 1 small red onion, chopped
  • 2 tablespoons parsley, chopped
  • 1/3 cup walnuts or almonds, chopped
  • 2 tablespoons lemon juice
  • salt, pepper or lemon pepper to taste


  1. Combine carrots, parsnips, apples, cabbage, onion, parsley, cranberries and nuts.
  2. Add mayonnaise, yogurt, sugar, lemon juice and salt and pepper to taste.
  3. Mix all ingredients well.

Serves 18

Nutrition Analysis:
Calories: 78, Carbohydrate: 14 grams, Protein: 1 gram, Fat: 3 grams, Saturated Fat: 0.1 grams, Fiber: 2 grams, Sodium: 68 milligrams (197 mg with 1 tsp salt), Cholesterol: 0.1 milligrams