To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.
Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
Allow cider to cool completely (speed this up by refrigerating).
Mix together the cooled cider, yogurt and cinnamon and set aside.
Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
Add the yogurt mixture to the apple mixture and toss to coat.
Place a lettuce leaf of each plate and top with Waldorf salad.
eanwhile, combine butter and anchovies with remaining garlic and thyme. Chill
For the herb-yogurt dressing, mix yogurt, sour cream and mayonnaise. Season and add chopped herbs.
For cucumber salad, place cucumber in a bowl, season and sprinkle with sugar. Add lemon juice and oil.
Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain potatoes and arrange on plates with hard-boiled eggs. Drizzle with yogurt dressing, sprinkle with reserved herbs and garnish with basil leaves. Serve with cucumber salad.
medium heatproof bowl. Cover with plastic wrap and let stand
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
Mix fruit.
Blend salad dressing and yogurt together and toss with fruit.
Serve on lettuce leaves.
aper towels.
For the yogurt mint sauce, mix all ingredients
Soak the apple chunks in half the lemon juice.
Combine rest of lemon juice with yogurt, avocado, grated lemon rind and honey in the jar of a blender.
Puree until very smooth.
Toss together all ingredients with the dressing.
Taste to adjust lemon-honey balance (you might add additional juice or rind).
This salad is a meal in itself.
To make the dip, combine yogurt, cucumber and mint in a
Toss together chopped apple and lemon juice in medium mixing bowl.
Stir in raisins or dates, grapes and celery.
In separate mixing bowl, stir together mayonnaise or salad dressing and yogurt.
Fold dressing into apple mixture.
Cover and chill for 2 hours.
Yields 4 servings at 110 calories and 0 fat grams.
Sprinkle lemon juice over apples to prevent discoloring.
Toss with yogurt and refrigerate.
Combine the fruit, cranberry juice and mint in a medium bowl.
Serve the salad topped with yogurt.
nd line base and sides with parchment paper, extending paper 2
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together creamy salad dressing, plain yogurt, chopped spinach, green chile peppers, Swiss cheese, Parmesan cheese, garlic, salt and ground black pepper.
Transfer the mixture to a 9 inch pie pan. Bake in the preheated oven 25 to 30 minutes, until bubbly and lightly browned. Sprinkle with tomato before serving.
Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
Plump raisins in hot water; drain.
Mix with apples, celery and walnuts.
Blend salad dressing with lemon juice and mix lightly with raisin/apple mixture.
Serve in cups lined with lettuce.
Makes 4 servings.
hours.
Meanwhile, mix yogurt with 2 tablespoons of the cilantro
arge saucepan and cover generously with cold water. Bring to a
Combine flour and a pinch of salt. Whisk in beer and 1/2 cup water gradually to form a smooth batter.
Heat oil in a large saucepan. Dip cauliflower into batter, draining off excess. Working in batches, deep-fry cauliflower for 2-3 mins, until golden brown. Drain on paper towels.
To make the yogurt-mustard sauce, combine all ingredients.
Serve cauliflower with yogurt-mustard sauce.