Light Waldorf Salad

Enlightening Entrees!

3/4 cup walnuts halves (optional)
3 large apples with a crisp texture, preferably 1 red, 1 green, and 1 yellow
1 cup of halved seedless red grapes
1 cup of halved seedless green grapes
1 1/2 tablespoons freshly squeezed lemon juice
2 stalks celery, peeled and sliced on the diagonal into 1/2-inch-thick pieces
1/4 cup prepared mayonnaise
1/4 cup plain yogurt
2 tablespoons finely sliced fresh chives
1 tablespoon sour cream
1 tablespoon minced fresh flat-leaf parsley leaves
3 tablespoons of honey
3/4 teaspoon finely grated lemon zest
Freshly ground black pepper, to taste
1 head Boston or Bibb lettuce, trimmed, washed, and dried

If possible, toast nuts and then chop into small pieces (not mandatory to toast, it just brings out a deeper flavor of the nut). Core the apples and cut into 3/4-inch pieces, leaving the skin intact. In a medium bowl, mix the apples with the grapes, lemon juice, celery, and walnuts.

In a small bowl, whisk together the mayonnaise, yogurt, chives, sour cream, parsley, honey, and lemon zest and season with pepper. Add the mayonnaise/yogurt mixture to the apple mixture and stir to coat. Refrigerate if not using immediately. When ready to serve, arrange the lettuce leaves on a large platter, or divide them among 6 salad plates. Place the salad on the lettuce and serve.