There are, of course, many variations on this American classic. This recipe is dressed with a combination of fat-free Greek yogurt and light mayonnaise. Some liberties are taken with the ingredients, adding matchstick-sized pieces of celery root and a bed of mildly peppery arugula.
1/4 cup plain fat-free Greek yogurt
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon walnut oil
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 cups julienne-cut Gala apple (2 apples)
1 cup julienne-cut celeriac (celery root)
1/2 cup sliced celery
1 cup seedless red grapes, halved
3 cups baby arugula
1/3 cup coarsely chopped walnuts, toasted
How to Make It
Combine first 6 ingredients in a large bowl, stirring with a whisk. Add apple, celeriac, and celery; toss to coat. Add grapes; toss.
Place 1/2 cup arugula on each of 6 plates. Spoon 1 cup fruit mixture over arugula on each plate. Sprinkle evenly with walnuts.