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