Apple Walnut Salad

Steps

1. Gather all the ingredients. If your walnuts are not roasted, put them in a frying pan (without oil) and toast on medium heat until fragrant.

2. In a large bowl, whisk all the ingredients for the Yogurt Dressing: 4 Tbsp Greek yogurt, 1 Tbsp Japanese Kewpie mayonnaise, 1 tsp sugar, 1 tsp milk, 1 Tbsp lemon juice, Diamond Crystal kosher salt, and freshly ground black pepper.

3. Cut 1 rib celery diagonally into thin slices. Add it to the dressing.

4. Cut 2 apples into quarters and then remove the core. Then, cut each quarter into slices ¼ inch (cm) thick. Cut the slices in half crosswise.

5. Add the apple slices and 1 Tbsp lemon juice to another bowl and toss all together. This will prevent the apples from turning brown.

6. Transfer the apples, leaving the lemon juice behind, to the salad. Then, add 1 Tbsp raisins and 1 Tbsp roasted walnuts. Toss all together to coat with the dressing. You can chill the salad until ready to serve, or serve immediately.

7. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.