Ingredients:
Dressing
1/2 cup (125 mL) mayonnaise or salad dressing
3 tbsp (45 mL) plain yogurt
2 tbsp (25 mL) sugar
2 tsp (10 mL) grated fresh lemon peel
Salad
3 large Granny Smith apples, cut into 8 wedges, then cut crosswise into bite-size pieces (about 4 1/2 cups/1.125 L)
2 large Gala apples, cut into 8 wedges, then cut crosswise into bite-size pieces (about 3 1/2 cups/875 mL)
1 tbsp (15 mL) fresh lemon juice
6 medium stalks celery with leaves
3/4 cup (175 mL) chopped walnuts, toasted
How-To : To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until walnuts begin to brown, then stirring constantly until light brown.Tip : To grate the fresh lemon peel, use a Microplane* grater (similar to an old-fashioned wood rasp). It grates the peel evenly but avoids scraping the underlying pith.Substitution : For added flavour, substitute flavoured yogurt, such as orange or lemon, for the plain.