For this salad, you can either peel the apples and pears or not.
Recipe from Vegetarian Times
2/3 cup apple cider
2/3 cup plain low-fat yogurt
1/4 teaspoon ground cinnamon
2 cups chopped apples such as Granny Smith, Rome and/or Gala
2 cups chopped pears such as Bosc
1 cup seedless grapes, halved
1/2 cup chopped celery
1/2 cup golden raisins
1/3 cup coarsely chopped pecans, toasted
6 Boston lettuce leaves
Bring cider to a boil over high heat in small saucepan. Cook until reduced to about 3 tablespoons, 15 to 20 minutes. Cool completely.
Mix cider, yogurt and cinnamon until blended. Set aside.
Per Serving: cal. (kcal) 180, Fat, total (g) 6, carb. (g) 33, fiber (g) 4, sugar (g) 26, pro. (g) 3, sodium (mg) 35, Percent Daily Values are based on a 2,000 calorie diet
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