Fall Festival Spinach  and Fruit Salad   

Salad Ingredients
4 cups baby spinach leaves, rinsed and drained
1 red apple, cored and thinly sliced
1/4 lb grapes
1 cantaloupe, cut into small chuncks
1/2 cup pomegranate seeds *

Citrus Dressing Ingredients
1/2 cup plain yogurt
1/4 cup unsweetened orange juice concentrate, thawed

* Chopped dried cranberries or cherries can be substituted if pomegranates are not available.

Directions

1. Spread spinach in a shallow salad bowl.
2. Arrange apple slices, grapes and melon chunks on the spinach.
3. Sprinkle pomegranate seeds over top.
4. In a small container, whisk yogurt and orange juice concentrate until combined and smooth.
5. Drizzle citrus dressing over salad and serve immediately.

Makes 4 servings

Nutritional Information Per Serving  
Calories 186
Calories from Fat 8%
Total Fat 2 grams
Dietary Fiber 4 grams
Cholesterol 2 mg
Sodium 55 mg

Recipe contributed by Dean Dietitian Kim Petershack, RD, MS, CD.