Glancy Family Cookbook

Waldorf Salad with Yogurt Dressing

Yields 2 servings

1/4 cup low-fat plain yogurt

1 tbsp fresh lemon juice

1/2 tsp coarse salt

1/4 tsp ground pepper

1 apple (about 2 cups), cored and cut into 1/2" pieces

1 stalk celery (about 1/2 cup), thinly sliced crosswise

1/2 cup red seedless grapes, halved

4 leaves Boston lettuce

1/2 cup walnuts, chopped and toasted

In a medium bowl, whisk together yogurt and lemon juice; season with coarse salt and ground pepper.

Add apple, celery, grapes, and toasted walnuts; toss to coat with dressing. Cover and refrigerate until ready to serve, up to overnight.

Divide salad in half; serve each portion on 2 Boston lettuce leaves.