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Caribbean Crunch Salad

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Submitted by: Egersdorfer

 

The "crunch" comes from cabbage, celery, water chestnuts and pecans, combined with fruits (both fresh and dried) and a honey-yogurt dressing.
 

Ingredients

  • 1 medium ripe mango, seeded, peeled and chopped
  • 2 cups cabbage, shredded
  • 1 cup fresh pineapple, chopped
  • 1 celery stalk, diced
  • 11 oz can mandarin oranges, drained
  • 1/2 cup golden raisins
  • 1/2 cup dried cherries
  • 1/2 cup water chestnuts, coarsely chopped
  • 8 oz container lemon yogurt
  • 1 Tablespoon honey
  • 1/4 teaspoon salt
  • 1 head Bibb lettuce
  • 1/2 cup pecan pieces

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Method

In a large mixing bowl combine mango, cabbage, pineapple, celery, orange segments, raisins, cherries, and water chestnuts. In a small bowl mix yogurt, honey, and salt. Add to mango mixture and toss to coat. Line a serving platter with Bibb lettuce leaves. Spoon fruit mixture on top. Sprinkle pecan pieces.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Egersdorfer ()

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