October Salad

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October Salad

 

2 cups seedless grapes

1 red apple, cored and diced

1 cup dried apricots or peaches, cut into strips

1 cup diced dried figs or dates

1/2 cup pecan or walnut halves, toasted if desired (see note)

1 cup plain yogurt

1 tablespoon fresh orange juice

2 teaspoons honey

1 1/2 teaspoons grated orange peel

 

Combine all fruits and nuts. Combine yogurt, orange juice, honey and peel; mix

well. Add yogurt mixture to fruits; mix well. Refrigerate 30 minutes to allow

flavors to blend.

Makes 6 servings.

 

 

 

 

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