Waldorf Salad

Ingredients

• 1 cup Pecan nuts crushed
• 1 cup plain yoghurt
• 4 tablespoons light mayonnaise
• 2 teaspoon honey
• 1 lemon, zest finely grated
• Freshly ground black pepper
• 4 large red apples
• 4 ribs celery
• 2 cups black grapes
• 1 lemon, juiced
• 1 head of Boston lettuce, trimmed, washed, and dried

 Method

1. Preheat the oven to 180 degrees C.
2. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
3. Whisk the yogurt, mayonnaise, honey, and lemon zest in a large bowl and season generously with pepper.
4. Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and grape to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
5. When ready to serve, toss pecan nuts into the salad. Arrange the lettuce leaves on a large platter.
6. Place the salad on the lettuce and serve.