For this salad, you can either peel the apples and pearsor not.
⅔ cup apple cider
⅔ cup plain low-fat yogurt
¼ tsp. ground cinnamon
2 cups chopped apples such as Granny Smith, Rome and/or Gala
2 cups chopped pears such as Bosc
1 cup seedless grapes, halved
½ cup chopped celery
½ cup golden raisins
⅓ cup coarsely chopped pecans, toasted
6 Boston lettuce leaves
- Bring cider to a boil over high heat in small saucepan. Cook until reduced to about 3 Tbs., 15 to 20 minutes. Cool completely.
- Mix cider, yogurt and cinnamon until blended. Set aside.
- Mix apples, pears, grapes, celery, raisins and pecans in bowl. Add yogurt mixture, tossing to coat. Serve salad on lettuce-lined plates.