Waldorf Salad

Ingredients

1/2 cup walnuts halves

1/2 cup non-fat yogurt

2 tablespoons light mayonnaise

2 tablespoons minced fresh flat-leaf parsley

1 teaspoon honey

1/2 lemon, zest finely grated

Freshly ground black pepper

2 large crisp apples, such as Gala

2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)

1/4 cup golden raisins

1/2 lemon, juiced

1 head Boston lettuce, trimmed, washed, and dried

Directions

Preheat the oven to 350 degree F.



Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.

Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve

http://www.foodnetwork.com/recipes/food-network-kitchens/waldorf-salad-recipe2/index.html

Salmon with Brown Sugar and Mustard Glaze

Salmon with Brown Sugar and Mustard Glaze

Salmon:


3 tablespoons light brown sugar

1 tablespoon honey

2 tablespoons butter

1/4 cup Dijon mustard

2 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoon finely grated ginger

Vegetable oil

Salt and freshly ground black pepper

8 salmon fillets, 6 ounces each

Directions

On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.



Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.



SERVES: 8 (Main); Calories: 413; Total Fat: 28 grams; Saturated Fat: 6.5 grams; Protein: 35 grams; Total carbohydrates: 4 grams; Sugar: 3 grams; Fiber: 0 grams; Cholesterol: 97 milligrams; Sodium: 501 milligrams



http://www.foodnetwork.com/recipes/bobby-flay/salmon-with-brown-sugar-and-mustard-glaze-recipe/index.html