Kashmir Apple and Cucumber Salad

by Executive Chef Bill Wavrin – Glen Ivy Hot Springs, Corona, Calif.

Ingredients

2 English cucumber – peel only 1 and chop both in large dice

1 Granny Smith apple – core and dice big

1 red delicious apple – core and dice large

½ cup red grapes – washed and stemmed

½ cup green seedless grapes – washed and stemmed

2 tablespoons fresh mint chiffonade

1 teaspoon orange zest

½ teaspoons lemon zest

½ cup plain non fat yogurt

¼ cup orange juice

1 tablespoon orange blossom honey

2 tablespoons of walnuts

¼ teaspoon ground cardamom

2 tablespoons fresh mint chiffonade

Preparation

Prepare the first [6] ingredients and place in a bowl.

Place the remaining ingredients for the dressing in a blender to combine and toss together with the cucumber mix.

Serve immediately or refrigerate and chill for an hour before serving.

Makes 6 servings.

*Recipe courtesy of Executive Chef Bill Wavrin – Glen Ivy Hot Springs, Corona, California.*