Winter fruit salad with curried yogurt dressing

Published On: Oct 10 2012 09:24:08 AM EDT
Updated On: Nov 25 2013 06:07:36 AM EST
Salad, lettuce

Makes 4 servings

This vibrant mixture of flavors and textures goes well with tomato-based soups for a light lunch or dinner. The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. Toss the salad just before serving.

For the salad


4 cups stemmed and torn fresh salad spinach leaves (about 8 ounces)
1 apple, cut into ½-inch cubes
1 pear, cut into ½-inch cubes
1 rib celery, coarsely chopped
1 cup seedless green grapes
1 cup fresh bean sprouts

For the dressing


1/3 cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon honey
½ teaspoon curry powder, or to taste
Dash of ground cinnamon
Toasted sesame seeds, raw sunflower seeds, or toasted chopped walnuts for garnish

Toss together salad ingredients in a large bowl.

Stir together the dressing ingredients in a small bowl. Add to the salad and toss. Taste and adjust the seasoning.

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