Apple salad with yogurt-honey dressing Essay

Apple Salad with Yogurt-Honey Dressing



Yogurt’s tartness is balanced by a bit of honey in this creamy
dressing for a crisp winter salad.

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3 medium-size Golden Delicious apples



1 large carrot, peeled



2 stalks celery



2 quarts washed and crisped bitesize pieces romaine or butter
lettuce



Yogurt-honey dressing (recipe follows)



6 to 8 large romaine or butter lettuce leaves



Core apples and cut into 1/4-inch cubes. Cut carrot into 1/8-inch
julienne sticks or fine shreds. If desired, peel strings from celery,
then thinly slice stalks.



In a salad bowl, mix together apples, carrot, celery, and torn
lettuce. If made ahead, cover and refrigerate up to 8 hours.



Mix dressing with salad; serve on top of lettuce leaves on
individual plates. Makes 6 to 8 servings.



Yogurt-honey dressing. In a small bowl, whisk together 1 cup
unflavored yogurt, 1/4 cup each salad oil and honey, 2 tablespoons white
wine vinegar, and 1 tablespoon Dijon mustard. Add salt and pepper to
taste. Use, or cover and refrigerate up to 3 days.



Photo: Romaine lettuce, apples, and carrot make a salad with yogurt
dressing

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