Waldorf Salad

INGREDIENTS

1/2 cup walnuts halves
2 Tbsp light mayonnaise
2 Tbsp minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup sliced red seedless grapes
1/2 lemon, juiced
1 head Butter lettuce, trimmed, washed, and dried

DIRECTIONS

• Preheat the oven to 350 degrees F.
• Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
• Whisk the mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
• Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and grapes to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
• When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.