2 Granny Smith apples, cored and cubed skin on , tossed in lemon juice
4 stalks celery, diced
1/2 cup whole walnuts (125 milliliters)
1/2 cup green seedless grapes, quartered
Grated zest and juice of 1/2 lemon
1/4 cup plain Greek yogourt (125 milliliters)
1 teaspoon Dijon mustard (5 milliliters)
1 teaspoon honey (5 milliliters)
1/4 cup extra virgin olive oil (50 milliliters)
Salt and pepper to taste
1 head, romaine lettuce, washed and torn in bite size pieces , saving several core leaves whole for garnish
Seeds of 1 pomegranate, garnish
1 ripe persimmon fruit, sliced into wedge, optional garnish
Make the dressing by combining the lemon zest and juice, yogurt, mustard, honey and extra virgin olive oil with salt and pepper. Shake vigorously until smooth and creamy.
In a medium bowl layer, separate each of the chopped veggies / fruit. Start with a layer of the apples, celery, grapes and walnuts. Drizzle with half the dressing. Do not mix.
Lay the chopped romaine lettuce on top of veggies. Finish with a decorative pattern of pomegranate seeds, whole inner core leaves of lettuce, walnuts and persimmon. Do not dress again. Cover well with plastic wrap and store in fridge overnight.
When ready to serve drizzle remaining dressing over salad and toss.
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