Apple Cranberry Salad

  • Yield: 6 to 8 servings


3 apples, red and green, cored and chopped into 1-inch pieces
1cup celery, sliced on the bias
3/4cup sweetened-dried cranberries
1/2cup hazelnuts, toasted and coarsely chopped
1/2cup yogurt, plain, low fat
3tablespoons orange juice concentrate, thawed
1/4teaspoon satl


  1. Combine apples, celery, cranberries and hazelnuts in large bowl; set aside. Mix yogurt, orange juice concentrate and salt until blended. Pour over apple mixture and mix until blended.

Recipe courtesy of the Wisconsin State Cranberry Growers Association

blog comments powered by Disqus
%d bloggers like this: