FREEKEH WALDORF SALAD

• 1 cup plain yogurt, preferably Greek style
• ½ cup mayonnaise
• 3 Tbsp. apple cider vinegar
• 1 Tbsp. honey
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. dried tarragon, crushed and steeped in 1 Tbsp. water
• 2 Tbsp. Italian flat leaf parsley, chopped
• ½ tsp. ground mustard powder
• 1½ cups whole Freekeh, cooked
• 1 each Gala or McIntosh apple, cored, cut in ½ inch pieces
• 1 each Granny Smith apple, cored, cut in ½ inch pieces
• 2 each celery rib, split and sliced ¼ inch
• ½ cup dried cranberries
• ¼ cup golden raisins
• ¼ cup dried apricots, diced
• 1/3 cup English walnuts, toasted and chopped
• 2 each scallions, split and thinly sliced
• Boston lettuce leaves, as garnish or bed for salad 

1. For the dressing combine the yogurt, mayonnaise, apple cider vinegar, mustard powder

and steeped tarragon in a bowl and mix thoroughly.

2. For the salad combine all the remaining ingredients add the dressing and gently but

thoroughly combine.

Season with salt and pepper and serve on a bed of Boston lettuce.

Option: Garnish with toasted chopped walnuts and thinly sliced scallions