Fuji Apple, Walnut, and Dill Salad |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cooking From the Hip; Cat Cora Ingredients:
2 tablespoons rice wine vinegar |
2 tablespoons almond oil or 2 tablespoons walnut oil or 2 tablespoons extra virgin olive oil |
2 tablespoons plain low-fat yogurt |
1 teaspoon dijon mustard |
1 tablespoon finely grated orange zest |
2 teaspoons fresh lemon juice or 2 teaspoons orange juice |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 cup walnut pieces |
2 cups chopped fuji apples |
2 tablespoons chopped fresh dill |
1/4 cup thinly sliced celery heart |
1/2 cup seedless grapes (left whole or halved) |
3 belgian endive, leaves for garnish |
Directions:
1. Make the dressing: combine all the dressing ingredients in a small bowl; set aside.
2. In a bowl, combine the walnuts, apples, dill, celery, and grapes.
3. Pour the dressing over the apple mixture and stir until blended.
4. If you like, arrange the endive leaves in a triangle on a serving plate and mound the salad in the center.
5. Refrigerate the salad before serving or serve right away.
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