Apple yogurt salad.
Flavored with a little honey and cinnamon, yogurt makes a lean but creamy dressing for crisp apple slices. Sprinkle with bits of dates and nuts.
For a more casual presentation, cut the apples into 3/4-inch chunks, then mix with yogurt dressing, dates, and nuts. 1 cup unflavored yogurt 1-1/2 tablespoons lemon juice 1/2 teaspoon ground cinnamon 1 to 2 tablespoons honey 3 large red-skinned apples 6 to 16 leaf lettuce leaves, washed and crisped 1 cup pitted dates, diced 1/2 cup coarsely chopped walnuts or almonds
In a large bowl, stir together the yogurt, lemon juice, cinnamon, and honey to taste. Thinly slice the apples, discarding cores. Add the apples to the yogurt dressing and mix gently to coat slices evenly.
Set 1 or 2 lettuce leaves on each of 6 to 8 salad plates or line a large platter with the lettuce. Arrange apple slices on the lettuce leaves. spoon any left-over dressing over the apples. Sprinkle a band of diced dates and chopped walnuts over each serving. Serve at once (dressing thins on standing). Makes 6 to 8 servings.
|Printer friendly Cite/link Email Feedback|
|Date:||Jan 1, 1984|
|Previous Article:||Squash-potato casserole.|
|Next Article:||Pear pepper pie.|