1/2 cup non-fat plain yogurt or 1/3 cup nonfat Greek-style yogurt
1/2 cup California walnuts
2 tablespoons of mayonnaise, preferably made with canola oil
1 teaspoon lemon juice
1 teaspoon honey
1 cup chopped celery
2 medium apples, chopped (about 2 1/2 cups)
Preparation
Preheat the oven to 350ºF.
If using regular yogurt instead of Greek-style yogurt, place in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 20 minutes.
Spread the walnuts on a baking sheet and toast in the oven for 8-9 minutes. Set aside to cool; then chop coarsely.
In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, and honey until smooth.
In medium sized bowl, toss together the toasted walnuts, celery, and apples. Pour the dressing over the salad and toss to combine.
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
Indulge in the vibrant colors and flavors of a fresh salad, where tender beans mingle with the bold, herbaceous notes of homemade chimichurri, elevated by the satisfying crunch of walnuts.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.