Cut celery into cubes of about 1 cm, make al dente in boiling hot salted water, quench with cold water.
Remove the peel from the apples, core and dice them as well, mix with the celery, as well as with pineapple in pieces and chopped walnuts.
Cook the sauce as above and pour over the leaf salad, mix and infuse.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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