Apple Yogurt Salad

A favorite winter salad with apples, yogurt and fresh mint that's great for a winter brunch or Christmas morning.

Looking for the recipe for my "signature salad" at Christmas? The recipe has moved, please see Festive Holiday Salad.

Apple Yogurt Salad

Summer fruit salads are effortless. The fruit is so abundant, so fresh, so intoxicating, no embellishment is needed.

Winter fruit salads take more thought. This apple salad has been a favorite for many years, it's often on the menu for my annual cookie swap but I also make it for a light breakfast for Christmas morning.

Orange juice concentrate is one of my "secret pantry ingredients". I keep a small can in the door of the freezer, scooping it out a spoonful at a time for intense orange flavor.

ALANNA's TIPS This is such a pretty salad! For color, I like to use one red-skinned apple and one green-skinned apple. The tangerine sections, mint leaves and pomegranate seeds it extra festive!
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

APPLE YOGURT SALAD

Hands-on time: 15 minutes
Time-to-table: 15 minutes
Makes 4 cups
  • 1/4 cup Greek yogurt (or sour cream)
  • 2 tablespoons orange juice (or 1 tablespoon juice concentrate)
  • 1/2 teaspoon cardamom (or cinnamon)
  • 2 apples, chopped bite-size
  • 2 Clementine tangerines, peeled, sections cut in thirds (or grapes)
  • 2 tablespoons chopped fresh mint (don’t skip this)
  • Pomegranate seeds, optional but festive especially with green or yellow-skinned apples (easy way to remove the seeds from a pomegranate)

Mix the yogurt, orange juice and cardamom in a medium-size bowl. (Prep this far in advance.) Stir in the apple, then the more delicate tangerines and mint. Transfer to a serving dish and top with pomegranate seeds. Serve immediately.

NUTRITION ESTIMATE Per Half Cup: 49 Calories; 1g Tot Fat; 0g Sat Fat; 11g Carb; 2g Fiber; 1mg Cholesterol; Weight Watchers Old Points 1 & PointsPlus 1

More Fruity Salad Recipes

(hover for a description, click a photo for a recipe)
Holiday Fruit Parfait Mexican Fruit Salad Winter Fruit Salad





Shop Your Pantry First

(helping home cooks save money on groceries)

This Recipe Has Moved

Looking for the story about a Birthday Cake for Jesus? It's moved!



Alanna,
So having roped everyone in with a tale featuring cake and equally sweet sentiment, you then make us do penance by eating salad. You're a hard woman.{g}

12/21/2006
 
That was a lovely story, Alanna.

Have a wonderful Christmas!

12/22/2006
 
What a wonderful story! Thanks so much for sharing. And all the best to you and yours.

12/28/2006
 
Great story and just goes to prove that elaborate doesn't necessarily mean the best option for the occasion.

Have a merry Christmas & wonderful 2011
 

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna