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Sweet and Tangy Apple Salad
Massachusetts Department of Agricultural Resources
INGREDIENTS PREPARATION
Serves 4
Salad:
2 apples, cored and cut into 1⁄2-inch dice
2 stalks celery, cut into 1⁄2-inch dice
1⁄4 cup golden raisins or dried cranberries
1⁄4 cup pecans or walnuts, toasted and chopped (optional)
Dressing:
1⁄3 cup plain Greek yogurt
1⁄4 teaspoon grated orange zest 3 tablespoons orange juice
1 teaspoon honey
1/8 teaspoon ground cinna- mon
1. To make the salad, in a large bowl, combine the apples, celery, raisins and pecans.
2. To make the dressing, in a small bowl, whisk togeth- er the yogurt, orange zest, orange juice, honey and cinnamon.
3. Pour the dressing over the salad and toss until well coated. Serve immediately.
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