This salad is all about crunch, a welcome contrast to the heavier, starchier sides of fall. Cut the celery stalks on a diagonal so the pieces are about the same size and thickness as the apple slices. We call for a tart-sweet, crisp Pink Lady apple here; Fuji or Cripps would also work.
2 tablespoons plain 2% reduced-fat Greek yogurt
1 tablespoon canola mayonnaise
2 teaspoons apple cider vinegar
2 teaspoons water
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups diagonally sliced celery
1 cup thinly sliced apple
3/4 cup chopped fresh flat-leaf parsley
1/2 cup chopped roasted unsalted almonds
Calcium 9% DV
Potassium 10% DV
Added sugars 0g
How to Make It
Combine yogurt, mayonnaise, vinegar, water, salt, and pepper in a large bowl. Add celery, apple, parsley, and almonds; toss to coat.
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