Thursday, February 12, 2015


Note: This recipe is from California walnuts.

  • 3 crisp apples (about 1 pound)*
  • 2 cups (1 20-ounce can) drained canned pineapple chunks
  • 1 cup low-fat vanilla yogurt
  • 1 cup raisins
  • 3/4 cup chopped California walnuts
*Note: Use any crisp eating apple such as Granny Smith, Red Delicious or Golden Delicious, all one kind or a combination. Once sliced, Golden Delicious will keep without discoloring--especially useful if you are making the salad ahead of time.
  1. Halve and core apples, then cut in 1/2-inch cubes. Place apple cubes in large bowl.
  2. Add pineapple chunks, yogurt, raisins and walnuts. Toss until ingredients are evenly combined and coated with yogurt. Cover and chill until serving.

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