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In a large mixing bowl, combine the diced apples, sliced celery, halved red grapes, and toasted chopped walnuts. Set aside.

In a separate medium bowl, whisk together the mayonnaise, plain Greek yogurt, freshly squeezed lemon juice, and optional granulated sugar until smooth. Season with salt and freshly ground black pepper to taste.

Pour the dressing over the fruit and nut mixture. Gently fold until all ingredients are evenly coated.

Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. This also ensures the salad is served chilled.

Before serving, give the salad a quick stir. Serve chilled on individual lettuce leaves or as a side dish.


In a large mixing bowl, combine the diced apples, sliced celery, halved red grapes, and toasted chopped walnuts. Set aside.

In a separate medium bowl, whisk together the mayonnaise, plain Greek yogurt, freshly squeezed lemon juice, and optional granulated sugar until smooth. Season with salt and freshly ground black pepper to taste.

Pour the dressing over the fruit and nut mixture. Gently fold until all ingredients are evenly coated.

Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. This also ensures the salad is served chilled.

Before serving, give the salad a quick stir. Serve chilled on individual lettuce leaves or as a side dish.
