Apple and Celery Salad with Creamy Lemon Salad Dressing

½ c. mayonnaise or salad dressing
3 T. plain yogurt
2 T. sugar
2 tsp. grated fresh lemon peel

2 lg. Granny Smith apples, cut into 8 wedges; then cut crossways into bite size pieces (4 ½ c.)
2 lg. Gala apples, cut into 8 wedges, then cut crossways into bite size pieces (3 ½ c.)
1 T. fresh lemon juice
6 med. stalks celery with leaves
¾ c. chopped walnuts, toasted

In a small bowl, mix the dressing ingredients until blended. Refrigerate until serving time. Place apples in large bowl. Sprinkle with lemon juice; toss until coated. Remove the leaves from celery; chop leaves into ½ in. pieces to measure ½ cup. Cut celery stalks diagonally into ¼ – ½ inch slices to measure 2 cups. Add to bowl with the apples. Refrigerate until serving time.
Just before serving, toss apples and celery; add dressing; toss until coated.

Jeanette Guess

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