Waldorf Salad

I was asked last year to bring Waldorf Salad to a friend's baby shower. I had never had a Waldorf Salad before, but found this recipe and now I'm in love! Wow, it is SO good! It's the perfect side for a summer meal or sandwich lunch because it's light, fresh and beautiful. Don't make any substitutions (including fresh parsley), and I promise you won't be disappointed. Note: I usually cut the apples into bite-sized pieces, not like the slices shown here.

Waldorf Salad

• 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.