Why I Love This Recipe
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
Ingredients You'll Need
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.