From Food Network Kitchen

The super crunchy texture of the Honeycrisp apples in the Aug 25 Twenty Bag make them a perfect sub for the Galas in this recipe. Plus, I’m not a fan of any fat-less products so I also subbed in regular mayo and 1% kefir, which is always in my fridge. Also always on hand—fresh honey from tkt on Johns Island.

INGREDIENTS

1/2 cup walnuts halves

1/2 cup non-fat yogurt

2 tablespoons light mayonnaise

2 tablespoons minced fresh flat-leaf parsley

1 teaspoon honey

1/2 lemon, zest finely grated

Freshly ground black pepper

2 large crisp apples, such as Gala

2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)

1/4 cup golden raisins

1/2 lemon, juiced

1 head Boston lettuce, trimmed, washed, and dried

PREPARATION

Preheat the oven to 350 degrees 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, mayonnaise, 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.

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.