A light and refreshingly crunchy salad coated in lemon yogurt dressing.
Yield: 12 servings
Approximate Nutrient Content per serving:
Please Note: Nutritional values listed may vary from final results depending on actual
measurements, products and brands used to prepare the recipe.
Combine yogurt and vinegar in a large bowl; whisk until smooth. Stir diced apples in the dressing to coat (this will keep the apples from turning dark). Stir in cranberries, celery, onion and Gorgonzola cheese; cover and chill. To serve, sprinkle toasted pecans over salad.
*To toast pecans, bake uncovered in ungreased shallow pan in 350 degree F oven about 7 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.Image and Recipe Courtesy of Midwest Dairy Association
Please note that some ingredients and brands may not be available in every store.
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