Wednesday, April 16, 2014

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Recipe: Fall Fruit Salad With Greek Style Vanilla Yogurt

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TWC News: Recipe: Fall Fruit Salad With Greek Style Vanilla Yogurt
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Serves: 6 - 8

INGREDIENTS

(see hints below)

approx. 1 1/2 cups walnut halves and pieces (optional)
1 tsp vegetable oil for toasting walnuts

3 medium large oranges
1 large or 2 small to medium pears
3 medium apples
2 cups red seedless grapes
approx. 1/3 - 1/2 cup dried cranberries

approx. 6 ounces Greek style nonfat vanilla yogurt

PROCEDURE

If you're using the walnuts, add about 1 tsp vegetable oil to a heavy bottomed pan on the stovetop and toast them along on medium - medium high heat until they're golden brown and take them out of the pan to cool.

Starting with the oranges cut the tops and bottoms off of those and then cut the skin off from top to bottom.....and then make a V-cut into the oranges, cutting the segments out and dropping them into a large mixing bowl as you go.

Once the oranges are in the bowl, cut the red seedless grapes in half as, core and cube the ripe pear and core and cube the apples....squeezing some of the juice from the leftover insides of the orange over the pear and apple as you go to keep it from turning brown.

Add all of the fruit to the bowl with the oranges and add as many dried cranberries as you like and add enough Greek style nonfat vanilla yogurt to lightly coat everything.

And then, just before serving, fold in the toasted walnuts.

HINTS

There are no exact amounts or exact fruits for a salad like this...just use your judgment.

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