Pear and Grapefruit Salad with Mint
Makes: 8 servings
- 2 grapefruit, peeled and sectioned
- 4 fresh pears,
peeled and cut into wedges
- 1 8-oz can apricot halves,
- 1 cup seedless grapes
- 1 cup plain low-fat yogurt
- 2 Tablespoons honey
- 2 Tablespoons chopped, fresh mint
(or 1 teaspoon dried mint)
Peel and section grapefruit, reserving 1 Tablespoon
rind and 1 Tablespoon juice for use in dressing. In medium
bowl, combine fresh grapefruit, pears, apricot halves
and grapes. Cover and chill.
For Mint Dressing: In small bowl, combine reserved rind
and juice and remaining ingredients. Mix well. Cover
To serve: Arrange the fruit in individual serving bowls.
Serve the mint dressing on the side.