Apple/Grape/Celery Low Cal Celery

 

For the Salad:

• 2 Honeycrisp Apples (medium-sized, approximately 1.5 to 2 cups when chopped)
• 1 cup Red Grapes, halved
• 1 cup Celery, thinly sliced (about 2-3 stalks)
• 1/3 cup Pecans, roughly chopped
• 1/4 cup Dried Cranberries, unsweetened (check ingredients for minimal sugar content)

For the Dressing:

• 1/2 cup Plain Non-Fat Greek Yogurt (high in protein, low in fat)
• 1 tablespoon Honey (you can adjust for sweetness)
• 1 tablespoon Fresh Lemon Juice
• 1 teaspoon Dijon Mustard (optional, for a tangy touch)
• 1/4 teaspoon Ground Cinnamon (optional, for a warm flavor)
• Salt and Pepper, to taste

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Instructions: Step-by-Step Preparation

1. Prepare the Fruit and Vegetables

Begin by prepping the main ingredients for your  salad. Start by thoroughly washing the Honeycrisp apples and grapes. Slice the apples into bite-sized cubes, leaving the skin on for extra nutrients and texture. You can also remove the seeds and core for a cleaner presentation. Once diced, place the apples in a large mixing bowl.

Next, halve the grapes. The grapes add a burst of sweetness and juiciness to the salad, so halving them will ensure they are easy to eat and mix evenly with the other ingredients. Set them aside.

Now, slice the celery thinly, as this  vegetable will provide crunch and a refreshing element to balance the sweetness of the apples and grapes. Aim for 1/4-inch slices, so the celery adds just the right amount of bite.

2. Prepare the Pecans and Cranberries

Chop the pecans into smaller pieces, keeping the size consistent to match the other ingredients. Toasting the pecans is optional but recommended if you prefer a deeper, nuttier flavor. To toast them, simply place the pecans in a dry skillet over medium heat and stir frequently for 3-4 minutes, or until fragrant.

For the dried cranberries, make sure to select unsweetened or low-sugar dried cranberries to keep the dish in line with WW guidelines. Chop the cranberries slightly if you prefer smaller bits in your salad, or leave them whole for more texture.

3. Prepare the Dressing

In a small bowl, whisk together the Greek yogurt, honey, lemon juice, and optional Dijon mustard. The yogurt acts as a creamy base that provides protein while remaining light and low in calories. The honey adds just enough sweetness, and the lemon juice provides a zesty contrast to the richness of the yogurt. The mustard and cinnamon are optional, but they can lend a subtle depth of flavor to the dressing.

Season the dressing with a pinch of salt and pepper to taste, and whisk until it is smooth and well combined. Taste the dressing and adjust the sweetness or acidity if needed. If the dressing is too thick, you can thin it with a teaspoon or two of water or additional lemon juice.

4. Assemble the Salad

Once all your salad components are ready, it’s time to assemble. In the large mixing bowl with the chopped apples, grapes, and celery, add the pecans and dried cranberries. Gently toss everything together so that the ingredients are evenly distributed.

Next, drizzle the prepared dressing over the salad. Use a spatula or large spoon to toss everything together until all the fruits, nuts, and vegetables are well-coated with the dressing.

5. Serve and Enjoy

Serve the salad immediately for the best texture and freshness. You can also refrigerate the salad for up to 2 hours before serving if you prefer it chilled. If preparing in advance, it’s best to keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.