Ingredients

• 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

Directions

Preheat the oven to 350 degrees 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.

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