Photo: Jennifer Causey
Yield
Serves 4 (serving size: about 1 cup)

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.

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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