I made this salad nearly a month ago when my mother-in-law, Bunty was here. We were eating a lot of fatty food and all of us were feeling the weight of it. So, I made this lightened version of Waldorf Salad. Instead of mayonnaise (which I dearly love), it uses a yogurt dressing. I told my Official Taster, Nancy, about this salad and she has been asking me to post it ever since.
I'm not always fond of yogurt on salads, because it can be too tart. But, this dressing surprised me. It was a very good compliment to the sweet fruit, a bit tangy, but muted by the honey. This was a good tasting, healthy, and refreshing break from heavy eating. And it was perfect for the summer heat.
(Martha Stewart Living)
1 red apple and 1 green apple, both unpeeled, cored and chopped
2 stalks celery, cut in thin half moons
About 1/2 cup green grapes
about 1/2 cup red grapes
6 Tablespoons nonfat, plain yogurt
2 teaspoons Dijon mustard
2 teaspoons honey
1 bunch Bibb or Boston lettuce torn into bite sized pieces
1/3 cup walnuts, toasted and chopped
Place apples, grapes and celery into a medium bowl and toss with juice from half of the lemon. In another bowl, whisk together yogurt, mustard and the juice from the other half of the lemon. Pour half of the yogurt dressing on the apples and toss to combine. Serve the salad over the greens and drizzle with the rest of the dressing or serve on the side for guests to add more if they want. Garnish with the chopped walnuts.