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Celebrate the fall with seasonal colors

(ran ST edition)

A fall salad should have a mellow, fruity flavor to suit the season.

In this recipe, fresh grapes and orange juice are combined with dried fruit, a creamy tang of yogurt, nuts and a touch of honey.

Serve this salad for a light lunch with sharp cheese and a crusty bread.

On a grander holiday menu, offer it as a side dish with rich roast pork or duck.

Celebrate Fall Salad

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

{ cup pecan or walnut halves, toasted if desired (see note)

1 cup lowfat plain yogurt

1 tablespoon fresh orange juice

2 teaspoons honey (see note)

1{ 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.

Nutrition information per serving: 260 calories, 5g protein, 7g fat, 50g carbohydrates, 2mg cholesterol, 6g fiber, 33mg sodium.

Note: Toast nuts in a shallow pan 10 minutes at 350 degrees. One-half cup thawed, frozen orange-juice concentrate may be substituted for yogurt, fresh orange juice and honey.

Recipe created for AP by the California Table Grape Commission.

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