Crisp Apple And Walnut Salad With Honey Yogurt Dressing
|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)|
TO PREPARE THE DRESSING: Combine all the ingredients in a blender and puree.
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.