Serve this as a salad, a side or even as a meal. Could add grilled chicken.
Serves 4
Ingredients:
3 apples each a different variety, peel and dice
1 cup lemon yogurt
1 tablespoon orange juice
1 teaspoon lemon and lime juice
1 teaspoon balsamic vinegar
1 teaspoon honey
¼ cup coconut
¼ cup raisins or dried cranberries
1/3 cup walnuts
1 tablespoon butter, melted
Salt and pepper to taste
For the Walnut crisps:
1 cup Parmesan cheese, finely grated and 1 cup walnuts finely ground, and butter or cooking oil
Instructions:
Combine yogurt, orange, lemon and lime juice, vinegar and honey. Pour over fruit and refrigerate for 1 hour.
Meanwhile toss coconut and walnuts with butter. Toast in oven until coconut is slightly golden
Heat 1/2 tablespoon butter in a small crepe pan. Sprinkle bottom of pan with 1/4 cup Parmesan cheese to cover the surface. As cheese begins to melt add 1/4 cup walnuts sprinkled over the top. When edges of crepe are golden brown, peel away from pan with spatula and invert slowly onto bowl to form basket. Repeat 3 times to make 4 baskets.
Place an equal amount of apple salad into each walnut crisp basket to serve. Top with coconut.