<< Back

Waldorf Salad

½ cup walnuts halves                                 
½ cup non-fat yogurt                                  
2 tbsp light mayonnaise                              
2 tbsp minced fresh parsley                        
1 tsp honey                                             
½ lemon, zest finely grated                         
freshly ground black pepper
2 large crisp apples
2 ribs celery, sliced into ½-inch-thick pieces
¼ cup golden raisins
½ lemon, juiced
1 head lettuce, trimmed, washed, and dried

Preheat the oven to 350°. 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.

CSA Snapshot

Mailing list sign-up