CRANBERRY YOGURT FRUIT SALAD
In a mixing bowl combine and fold together until well blended
2 cups plain yogurt
1/4 cup mayonnaise
1 1/4 cups sweetened dried cranberries (Craisins*)
2 Tbsp. honey (or you can use sugar or the equivalent of 2 Tbsp. artificial sweetener if you prefer)
2 lg. size Granny Smith apples cored and cubed (Do not peel)
1 cup green seedless grapes cut in half
1/2 cup pineapple tidbits drained
1/2 cup coarsely chopped walnuts (optional)
When well mixed cover and refrigerate for at least 2 hours before serving
Remove from refrigerator, stir gently and spoon salad onto individual salad plates
on a bed of lettuce leaves. Garnish with a light sprinkle of chopped nuts and an orange twist on the side and serve. This is a very pretty and delicious salad and compliments most entrées of poultry, beef, pork or lamb well. It also makes a great light lunch served with some crusty bread and hard cheese. This will keep for a couple of days in the refrigerator, stored in an airtight container but because the fruit will make its own juice while sitting it will separate and you may want to drain off excess juice and add a little more fresh yogurt before serving leftovers. It is best eaten the day you make it.