Watch as Chef Guy DeSerio of the Illinois Machine Shed in Rockford teaches you how to make cheddar casserole.
WALDORF APPLE SALAD
½ cup walnut halves
3 tablespoons non-fat yogurt
½ cup light mayonnaise
2 tablespoons minced fresh flat leaf parsley
1 teaspoon honey
½ lemon, zest finely grated
3 large crisp apples, such a Gala
2 ribs of celery (with leaves), sliced into ½ inch thick pieces (leaves chopped)
¼ cup of golden raisins
½ lemon juiced
2 cups red grapes halved
Salt and pepper to taste
Preheat oven to 350 degrees.
Spread the nuts on a baking sheet and toast in the oven for 8-10 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.
Half, core, and cut apples into ¾ inch pieces, leaving the skin intact.
Add the apples, celery, and raisins to the bowl and season with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts and grapes into the salad. Arrange the lettuce leaveson a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.