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Ingredients

      • ¼ cup (60 mL) 10% half-and-half cream
      • 3 tbsp (45 mL) sour cream
      • 3 tbsp (45 mL) Greek yogurt
      • 1 tbsp (15 mL) fresh lemon juice
      • 1-½ cups (375 mL) diced celery
      • 1 cup (250 mL) toasted walnuts, lightly crushed, divided
      • 1 red delicious apple, cored, quartered and diced (skin on)
      • 1-2/3 cups (400 mL) assorted berries (such as blueberries, blackberries, raspberries, or quartered strawberries, if large)
      • Salt and black pepper
      • 8 to 10 whole butter lettuce leaves
      • 10 to 12 celery leaves
      DIRECTIONS

    • In a large bowl, stir together cream, sour cream, yogurt, and lemon juice. Stir in celery, ¾ cup (175 mL) of the walnuts and apples. Gently fold in berries. Season to taste with salt and pepper.
    • In a bowl or on a serving platter, arrange lettuce leaves and gently spoon salad on top. Garnish with remaining walnuts and celery leaves.
    • Serves 6.
    • Chef’s Tips:

    • For tender and sweeter celery, peel the back part of the celery rib with a vegetable peeler; this really changes the flavour and nature of celery!
    • Celery leaves can be found in the heart of the celery.
    • Recipe courtesy Dairy Farmers of Canada