• 1/2 cup non-fat plain yogurt or 1/3 cup non-fat 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 cups)


  1. Preheat the oven to 175°C.
  2.  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.
  3. Spread the walnuts on a baking sheet and toast in the oven for 8-9 minutes. Set aside to cool; then chop coarsely.
  4.  In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, and honey until smooth.
  5.  In a medium-sized bowl, toss together the toasted California walnuts, celery, and apples. Pour the dressing over the salad and toss to combine.