Arugula and Apple Salad with Rosemary Yogurt Dressing


1/4 tsp. salt

2 tsp. finely chopped fresh rosemary, or 1 tsp. dried rosemary

1 garlic clove, peeled

1 tsp. honey (or sugar)

1 tbs. white wine vinegar

1/2 c. plain yogurt (whole recommended)

10-16 oz. arugula, rinsed and patted dry (you can substitute another lettuce)

3 large stalks celery, trimmed and thinly sliced

2 large apples, cored and thinly sliced

freshly ground black pepper, to taste

1/3 c. chopped and toasted walnuts, hazelnuts or almonds


Procedure: Use a mortar and pestle to mash together the salt, rosemary, and garlic until it forms a paste. (Alternatively, use a sharp knife to smash everything together.) Add to a small bowl and whisk in the honey, vinegar, and yogurt. In a large bowl, toss the arugula, celery, and apples. Pour in the dressing and toss to coat. Add freshly ground pepper, to taste, and top with chopped nuts.

Recipe adapted from: