YIELD: 4 servings
½ cup non-fat plain yogurt or 1/3 cup nonfat Greek yogurt
½ cup walnuts
2 Tbsps. of mayonnaise, preferably made with canola oil
1 tsp. lemon juice
1 tsp. honey
1 cup chopped celery
2 medium apples, chopped (about 2 ½ cups)
1. Preheat oven to 350°F. Spread walnuts on baking sheet and toast in oven for 8-9 minutes. Set aside to cool; then chop coarsely.
2. In small bowl, combined yogurt, mayonnaise, lemon juice and honey until smooth.
3. In medium bowl, toss together toasted walnuts, celery and apples. Pour dressing over salad and toss to combine.