1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried
Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes.
Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact.
Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing.
Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad.
Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates.
Place the salad on the lettuce and serve.
Pairs Well With
Copyright 2005 Television Food Network, G.P. All rights reserved.
Nutritional Analysis per serving Calories 236
Fat 11 grams Saturated Fat 1 gram
Carbohydrates 35 grams Fiber 6 grams
Protein 5 grams