What originally began at New York City’s famous Waldorf Astoria Hotel has since become a popular holiday side dish. This take on the favorite salad features tangy Greek yogurt for a surprising twist!

Instructions:

1. Preheat the oven to 350°F.
2. Spread the pecans on a baking sheet, and toast for 8 to 10 minutes. Once toasted, move the nuts to a bowl to cool. When cool, break them into small pieces, and set aside.
3. In a large bowl, mix the feta cheese, yogurt, and honey together. Add the lemon juice, and season with salt and pepper.
4. Add the apples, celery, and pomegranate seeds to the bowl, and toss in the dressing.
5. When ready to serve, add the pecans, and arrange the salad on top of the lettuce.