| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Fruits, Salads |
4 |
Servings |
INGREDIENTS
|
|
JUDI M. PHELPS |
| 2 |
|
Eating apples, cored and |
|
|
chopped |
| 2 |
|
Carrots, peeled thinly |
|
|
sliced |
| 1 |
|
Green pepper, seeded and |
|
|
chopped |
| 6 |
oz |
Fresh pineapple pieces or |
|
|
Canned pineapple pieces |
| 6 |
oz |
Plain yogurt |
| 3 |
T |
Orange juice |
| 1 |
T |
Lemon juice |
|
pn |
salt |
|
|
Cinnamon, to garnish |
INSTRUCTIONS
Combine the apples, carrots, peppers, and pineapple and mix well. Stir
together the yogurt, orange, and lemon juices, and salt. Toss the
salad in this dressing, chill, and serve with cinnamon dusted over the
top. Serves 4 or 5. Shared and MM by Judi M. Phelps.
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MealMaster collection at www.synapse.com/~gemini
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