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Waldorf Salad

1 cup walnut halves
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery, leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, (arugula, baby kale, pepper cress) washed and dried
2 tablespoons olive oil 1 tablespoon fresh lemon juice

Preheat the oven to 325 F. Spread the walnuts on a baking sheet
and toast in the oven for 4 to 5 minutes, until aromatic and lightly
toasted.Let cool. Combine th e mayonnaise, yogurt, both mustards,
and the lemon juice in a large bowl. Fold in the apples and diced
celery andseason with salt and pepper. Put the salad greens in a
large bowl. Add the olive oil and lemon juice, season with salt
and pepper, and toss well. Divide the greens among four plates.
Spoon the apple mixture onto the greens and sprinkle with the
toasted walnuts and reserved celery leaves.

Yield: Serves 4


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