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!
- Preheat the oven to 350°F.
- 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.
- In a large bowl, mix the feta cheese, yogurt, and honey together. Add the lemon juice, and season with salt and pepper.
- Add the apples, celery, and pomegranate seeds to the bowl, and toss in the dressing.
- When ready to serve, add the pecans, and arrange the salad on top of the lettuce.
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