Quick and Easy: Fall-season Fruit Salad

Associated Press

A fall salad should have a mellow, fruity flavor to suit the season — even if the leaves aren't falling and the temperatures aren't dropping where you live. In this fruit salad, fresh grapes and orange juice are combined with dried fruit, a creamy tang of yogurt, nuts and a touch of honey.

This is an excellent choice for folks who "don't like salad" — which usually means not liking green stuff.

If you avoid dairy, one-half cup frozen orange juice concentrate (thawed) may be substituted for yogurt, fresh orange juice and honey.

Serve this salad for a light lunch with sharp cheese and crusty bread, or offer it as a side dish with roast pork or duck.

• 2 cups seedless grapes
• 1 red apple, cored and diced
• 1 cup dried apricots or peaches, cut into strips
• 1 cup diced dried figs or dates
• 1/2 cup pecan or walnut halves, toasted if desired (see note)
• 1 cup low-fat plain yogurt
• 1 tablespoon fresh
• orange juice
• 2 teaspoons honey
• 1 1/2 teaspoons grated orange peel

Combine all fruits and nuts. Combine yogurt, orange juice, honey and peel; mix well. Add yogurt mixture to fruits; mix well. Refrigerate 30 minutes to allow flavors to blend.

Makes 6 servings.

Note: Toast nuts in a shallow pan 10 minutes at 350 degrees.

Nutrition information per serving: 260 cal., 5 g pro., 7 g fat, 50 g carbo., 2 mg chol., 6 g fiber, 33 mg sodium.