Dressing: 1/2 cup plain Greek yogurt 1.5 tsp. Dijon 1 tsp. cider vinegar 1/2 lemon, juiced salt and pepper Salad: 1/2 cup walnuts 1 small head Romaine lettuce, finely chopped 1/2 lb. cooked, peeled shrimp 4 small celery ribs plus leaves, chopped 1 Gala or Granny Smith apple, cored and cut into 1/2 in. pieces 2/3 cup seedless grapes, halved

Dressing: Whisk together all ingredients. Taste and adjust seasoning and lemon juice as needed. Salad: Toast walnuts in a dry frying pan over medium for 2 to 3 minutes. Toss ingredients and dressing.