Butter lettuce or red leaf lettuce leaves for serving (optional)
Instructions
Prepare Ingredients: Chop the apples and celery into bite-sized pieces. Halve the grapes. Toast the walnuts in a dry skillet over medium heat for 5 minutes, or in a 350°F (175°C) oven for 8-10 minutes, until fragrant and golden.
Prevent Browning: In a large mixing bowl, toss the chopped apples immediately with the tablespoon of lemon juice to prevent browning.
Combine Salad Ingredients: Add the chopped celery, toasted walnuts, and halved grapes to the bowl with the apples. Gently toss to combine.
Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, sugar (or honey), and a pinch of salt and pepper until smooth.
Combine and Chill: Pour the dressing over the apple mixture and gently fold until everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve: Just before serving, give the salad a final stir. Serve on a bed of lettuce leaves if desired. Enjoy!
