Apple-Beet Salad With Creamy Dill Dressing

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Apple-Beet Salad With Creamy Dill Dressing

 

3 tablespoons red wine vinegar

1 tablespoon minced fresh dill

3 medium beets, steamed, peeled, and julienned

1 small lemon

1/4 cup non-fat plain yogurt

2 apples, cut into 1/8-inch slices

1/4 cup mayonnaise

1 head romaine or leaf lettuce

1 small clove garlic, minced

1/4 cup toasted walnuts, chopped

salt and pepper

 

Drizzle vinegar over cooked beets; refrigerate

overnight. Mix yogurt, mayonnaise, garlic, and dill in

a small bowl. Season to taste with salt and pepper;

set aside. Squeeze lemon juice over apple slices.

Place greens on platter. Arrange apple slices and

julienned beets over the greens; top with toasted

walnuts. Drizzle salad with dressing and serve. Serves

4.

 

 

 

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