Apple and Pistachio Salad

From Vegetarian cookbook by Nava Atlas. I love her cookbooks. Recipe has only a few minor changes. Try this as a filling in pita pockets!

• Ready In: 20 mins
• Serves: 4

Ingredients

• Salad

• 1⁄4 cup  unsalted pistachios, toasted and coarsely chopped
• 3  medium tart apples, cored and diced (peel the apples only if they are thick skinned)
• 1⁄4 cup raisins or 1⁄4 cup  mixed dried fruit
• 1  medium celery, with leaves diced
• 2  tablespoons of fresh mint, chopped (NOT dried)

• Dressing

• 1⁄2 cup plain yogurt
• 1  tablespoon  safflower oil
• 2  teaspoons honey, softened
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon curry powder
•  lettuce leaf, as needed

Directions

1. Toast pistachio nuts and set aside to cool.
2. Once you've cooled and chopped the pistachios, combine them with the remaining salad ingredients.
3. Whisk together the dressing ingredients in a non-reactive bowl.
4. Pour the dressing over the salad and toss well.
5. Divide and place a serving on a bed of lettuce.