3 ribs celery, strings removed, chopped
1/4 cup Chardonnay (Barefoot, Tisdale, Liberty Creek)
1/2 cup walnut pieces (more or less to taste)
2 heaping teaspoons plain yoghurt
1 teaspoon good lite raspberry vinaigrette (I used Kraft this time, which is a bit sweeter than I'd intended: I've also used Penzey's Spices Raspberry Enlightenment along with a bit of red wine vinegar and brown sugar)
Put apples in a bowl. Add Chardonnay and toss until all pieces are coated so they won't discolor. Add celery and walnuts. Stir. Add yoghurt. Stir thoroughly. Add raspberry vinaigrette, and make certain you don't overdo it (you want the raspberry taste to come after the apples and walnuts, just a hint of a bloom in the back of the mouth). Chill for several hours, and serve. Serves four. Yummms all around!
Able Seaman Noel most definitely raided that salad bowl. No rum for him today!
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