Ingredients
- ⅓ cup (45 g) hazelnuts, chopped
- 2 green apples, cored and roughly chopped
- 1 cup (180 g) pitted fresh dates, roughly chopped
- 1 small red capsicum, seeded and chopped
- 2 stalks celery, sliced
- 125 g seedless green grapes, halved if large
- 2 heads red or white witlof
- 2 tablespoons chopped parsley (optional)
- ⅔ cup (160 g) low–fat natural yogurt
- ⅓ cup (90 g) mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon caster sugar
- salt and pepper
Preparation
- Put the hazelnuts into a small dry frying pan and toast over a moderate heat, stirring, until you can smell the nutty fragrance.
- Tip the nuts into a bowl and set aside.
- To make the dressing, put the yogurt, mayonnaise, lemon juice and sugar into a large bowl with salt and pepper to taste and mix well.
- Add the apples to the bowl and stir until the pieces are well coated with the dressing.
- Add the dates, capsicum, celery and grapes and stir to mix.
- Separate the heads of witlof into leaves, trimming off the hard bases.
- Slice the bottom half of the leaves and add to the salad.
- Pile the salad on a large plate or in a shallow serving dish and arrange the tops of the witlof leaves round the edge.
- Sprinkle over the toasted nuts and parsley, if using.
Serves 4
Preparation: 10 minutes
Cooking: about 5 minutes
Source: Fresh fruit and desserts
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