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 | | |
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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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