The Waldorf salad is a classic. It dates back to the late 1800s, when it was created at the Waldorf Hotel in New York City. More than 100 years later most recipes stay close to the original formula: apples, celery, grapes, and walnuts tossed in mayo and spooned onto a bed of crisp lettuce.

But it’s fun to tinker with a classic, especially when you’re putting a healthy twist on it. This version of the Waldorf starts with a dressing that’s a mix of mayo and plain yogurt—which adds a dose of calcium and protein—and has fresh, chopped apple blended right in. Instead of keeping it to a side salad or appetizer, I’ve tossed it all together to make a satisfying entrée salad, which is a perfect way to get loads of veggie servings while still eating light. Adding grilled chicken makes a main-dish salad more filling. Vegetarians could toss in chickpeas instead for that extra protein and staying power.

This recipe originally appeared on The Stem, an inspiring blog for cooking with fresh fruit, by Stemilt Growers. Read the full post here.