Nutrition Links

Makes 6 servings Serving size: ¾ cup

Ingredients:
 1 red apple
 1 pear
 1 teaspoon of lemon juice
 1 container (6 oz.) of non-fat Greek vanilla
yogurt
 ½ cup of seedless grapes
 ½ cup of spinach
 ¼ cup of chopped almonds
 ½ cup of dried cranberries

Directions:
1. Wash the fruit
2. Chop the apple and pear (leave skins on). Add to
large serving bowl and toss with lemon juice
3. Add grapes, spinach and cranberries to the large
bowl
4. Spread Greek yogurt over the fruit
5. Add almonds and stir to combine. Refrigerate.

Note: This is best eaten the day it is prepared.

Substitution: Serving tips:

1. Exchange the cranberries with raisins For a main dish salad, add
. chicken, canned tuna, or salmon
2. 2. Try with lemon or plain Greek
Food safety:
yogurt. Before cutting apples and pears,
wash the fruits

© The Pennsylvania State University 2016

Photo Attribution:
“Crisp Fruit Salad” by Iowa State University Extension and Outreach is licensed under
Copyright C 2009-2018.

This material was funded, in part, by the Expanded Food and Nutrition Education Program (EFNEP), which is supported by the National Institute of Food and Agriculture, U.S. Department of
Agriculture, and funded, in part, by USDA’s Supplemental Nutrition Assistance Program (SNAP) through the PA Department of Human Services (DHS). Any opinions, findings, conclusions, or
recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. This institution is an equal opportunity
provider.
Penn State College of Agricultural Sciences research and extension programs are funded in part by Pennsylvania counties, the Commonwealth of Pennsylvania, and the U.S. Department of
Agriculture. Where trade names appear, no discrimination is intended, and no endorsement by Penn State Extension is implied. This publication is available in alternative media on request.
Penn State is an equal opportunity, affirmative action employer, and is committed to providing employment opportunities to all qualified applicants without regard to race, color, religion, age,
sex, sexual orientation, gender identity, national origin, disability or protected veteran status.