For the dressing:
1/4 cup plain yogurt or sour cream
1/2 cup olive oil
2 tablespoons fresh lemon juice (about ∏ large lemon)
2 tablespoons honey
1/2 cup chopped cucumber (well drained)
1 tablespoon ground coriander
1/4 cup roughly chopped fresh mint or parsley
Salt and freshly cracked black pepper to taste
For the salad:
1 head red leaf of bib lettuce, trimmed, washed, and dried
1 cucumber, peeled if you want, diced large
1 Granny Smith or other tart apple, cored and diced large
1/3 cup dark raisins
2/3 cup toasted walnut pieces
1/2 cup pomegranate seeds (optional)
In a small bowl, whisk together the yogurt and olive oil. Add lemon juice, honey, cucumber, coriander, min and salt and pepper and whisk to combine. Cover and refrigerate for at least 1/2 hour.
In a large bowl, combine the lettuce, cucumber, apple, and raisins. Stir in 2/3’s of the dressing well, add just enough to moisten the ingredients, and toss to coat.
Place on a serving platter or individual plates, sprinkle with the walnuts and the pomegranate seeds if you have them, and serve.