½ cup of Yogurt ( I like the greek Yogurt)
2 tablespoons Mayo ( if you don’t have Yogurt you can use ½ cup of mayo)
½ cup walnuts
2 tablespoons of parsley ( I sometimes use mint if I have it)
1 teaspoon of Honey
Juice of ½ a lemon and the zest
2 large apples chopped with the skin on
2 ribs of celery chopped
½ cup white grapes
¼ cup dried cranberries
½ cup walnuts
You can toast the nuts if you want to ( 350 degree oven for 8 to 10 minutes). I sometimes do and sometimes don’t depending on my mood and prep time. Don’t add the nuts to the salad until you are ready to serve it. They absorb moisture and get soft.
Whisk the yogurt, mayo , parsley, honey and Lemon in a large bowl and season with salt and pepper to taste.
Halve, core and cut the apples into ¾ inch pieces. Add the apples, celery, and cranberries to the yogurt mixture.
Halve the white grapes and add them to the mixture.
Toss together so that everything is coated with the yogurt.
Cover and refrigerate if not serving immediately.
When ready to serve, toss the walnuts into the salad and stir.
Arrange lettuce on a large platter and place the salad on the lettuce. (Like we do for Neptune Salad).
You can add 2 cups of chicken to the recipe. Double the amount of yogurt and mayo that you use. Otherwise it will be dry. When I add chicken to this, I like to add ¼ cup of onion to change