4 small apples, peeled, cored and diced
1 1/2 tbs. lemon juice
3 stalks celery, chopped
3 green onions, chopped
1 medium carrot, grated
3 tbs. light mayonnaise
2 tbs. plain yogurt
3 tbs. apple juice
1/4 tsp. celery seed
3 tbs. chopped walnuts
4 tbs. dried cranberries (or raisins)
In a large bowl, combine the apples and the lemon juice. Add the celery, green onions and carrot and mix together.
In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seed. Pour over the apple mixture and toss gently. Sprinkle the walnuts and dried cranberries (or raisins) over the salad and serve. This recipe makes 6 servings (about 1/2 cup each) for 2 points per serving.
2 European cucumbers (or 3 medium cucumbers)
peeled and sliced very thin
1 tbs. salt
1/2 small Vidalia or other sweet onion, sliced very thin
4 tsp. red wine vinegar
2 tbs. vegetable oil
freshly ground black pepper
3 tbs. snipped fresh dill
Mix the cucumbers and onions. Add the oil, vinegar and a good grind of fresh pepper. Toss well with the dill. Chill for at least 30 minutes before serving. Makes 3 servings, 1 point each.