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Crisp Apple And Walnut Salad With Honey Yogurt Dressing Recipe
|Soft tofu||1⁄2 Cup (8 tbs)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , juiced|
|Barley malt sweetener||1 Pinch|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Apples||5 (McIntosh / Other Crisp)|
|Celery stalks||3 , cut into 1/2 inch dice|
|Coarsely chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Boston lettuce leaves||8|
|Fresh mint sprigs||8 (For Garnish)|
Serving size: Complete recipe
Calories 976 Calories from Fat 270
% Daily Value*
Total Fat 30 g46.8%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 6.8 mg
Sodium 242.4 mg10.1%
Total Carbohydrates 176 g58.7%
Dietary Fiber 31.1 g124.5%
Sugars 128.8 g
Protein 23 g45.2%
Vitamin A 152.5% Vitamin C 182%
Calcium 42% Iron 23.1%
*Based on a 2000 Calorie diet
Pour into a bowl, cover with plastic wrap, and refrigerate until serving time.
TO PREPARE THE APPLES: Combine the lemon juice and 1 cup of water in a large bowl.
Cut the apples into eighths, remove the core and seeds, and immediately place in the acidulated water.
When all the apples have been put into the bowl, add additional water to cover.
At serving time, drain the apples, discarding the lemon water.
Combine the apples, celery, walnuts, and dressing and toss gently.
Place a lettuce leaf on each of 8 salad plates, spoon salad into the leaves, top with mint, and serve.