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Apple salad with yogurt-honey dressing.

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
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jan 1, 1985
Words:184
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