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 creamydressing for a crisp winter salad. 3 medium-size Golden Delicious apples 1 large carrot, peeled 2 stalks celery 2 quarts washed and crisped bitesize pieces romaine or butterlettuce 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-inchjulienne sticks or fine shreds. If desired, peel strings from celery,then thinly slice stalks. In a salad bowl, mix together apples, carrot, celery, and tornlettuce.

If made ahead, cover and refrigerate up to 8 hours. Mix dressing with salad; serve on top of lettuce leaves onindividual plates. Makes 6 to 8 servings.

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Yogurt-honey dressing. In a small bowl, whisk together 1 cupunflavored yogurt, 1/4 cup each salad oil and honey, 2 tablespoons whitewine vinegar, and 1 tablespoon Dijon mustard. Add salt and pepper totaste. Use, or cover and refrigerate up to 3 days. Photo: Romaine lettuce, apples, and carrot make a salad with yogurtdressing


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