Caribbean Crunch Salad

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

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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

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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