1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light Miracle Whip
2 tablespoons minced fresh flat-leaf parsley
2 teaspoon honey
1/2 lemon, zest finely grated
1 tsp Freshly ground black pepper – salt to taste
2 large Nashoba apples – Other apples will not work
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup raisins – I used Grapes this weekend
1/2 lemon, juiced
1 head Mixed Greens, trimmed, washed, and dried
Preheat the oven to 350 degree F.
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.
Whisk the yogurt, miracle Whip, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately or until crew is done picking grapes.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.