BY CHEF SOURAV BASU
THE GRAND, ASANSOL
INGREDIENTS:
1 teaspoon lemon juice
2 and 1/2 cups diced apples
1 cup celery, in thin strips about 1-inch long
1/2 cup broken walnuts
1 tablespoon honey
1 dash salt
1/2 cup low-fat vanilla yogurt
2 tablespoons low-fat mayonnaise
Crisp lettuce leaf
METHOD :
1 .Drizzle lemon juice over diced apples; toss well.
- Mix in celery and walnuts.
- Blend together honey, salt, low-fat yogurt and mayonnaise.
- Fold into apple mixture; chill.
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