Apple salad with yogurt-honey dressing.
Yogurt's tartness is balanced by a bit of honey in this creamy dressing for a crisp winter salad.
3 medium-size Golden Delicious apples
1 large carrot, peeled
2 stalks celery
2 quarts washed and crisped bitesize pieces romaine or butter lettuce
Yogurt-honey dressing (recipe follows)
6 to 8 large romaine or butter lettuce leaves
Core apples and cut into 1/4-inch cubes. Cut carrot into 1/8-inch julienne sticks or fine shreds. If desired, peel strings from celery, then thinly slice stalks.
In a salad bowl, mix together apples, carrot, celery, and torn lettuce. If made ahead, cover and refrigerate up to 8 hours.
Mix dressing with salad; serve on top of lettuce leaves on individual plates. Makes 6 to 8 servings.
Yogurt-honey dressing. In a small bowl, whisk together 1 cup unflavored yogurt, 1/4 cup each salad oil and honey, 2 tablespoons white wine vinegar, and 1 tablespoon Dijon mustard. Add salt and pepper to taste. Use, or cover and refrigerate up to 3 days.
Photo: Romaine lettuce, apples, and carrot make a salad with yogurt dressing
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|Date:||Jan 1, 1985|
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