The use of low fat yogurt in pace of most of the salad dressing makes this a healthy, delicious side dish.

Ingredients

* 1/2 cup walnut halves
* 1/2 cup non-fat yogurt
* 2 tablespoons light mayonnaise
* 2 tablespoons minced fresh flat-leaf parsley
* 1 teaspoon honey
* 1/2 lemon, zest finely grated
* Freshly ground black pepper
* 2 large crisp apples, such as Gala
* 2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
* 1/4 cup golden raisins
* 1/2 lemon, juiced
* 1 head Boston lettuce, trimmed, washed, and dried

Directions
Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.