Waldorf Salad

Serves 8-10

1 large celery root, peeled and cut into thin 3” sticks
10 oz. spring mix greens
2 large handfuls of spinach
3 Jonathan or Gala apples, cut into thin 3” sticks
¼ C lemon juice
¾ C raisins
1 C walnuts, chopped
2 Tbsp. Dijon mustard
½ C yogurt
1 C extra virgin olive oil
¼ C white wine vinegar
2 Tbsp. raw honey
¼ tsp. sea salt

Blanch celery root sticks in boiling water for 1 minute, rinse in cold water, and drain. Put them in a bowl, stir in lemon juice and refrigerate for a few hours. Blend all dressing ingredients in a high powered blender until smooth. In a large bowl, toss all ingredients with dressing and serve.