Yield: 5 cups
Notes: *To toast walnuts: Cook in a skillet over medium-high heat until golden, stirring constantly.
1/2 cup plain lowfat yogurt
1 tablespoon firmly packed light brown sugar
1/8 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 cups tender mixed greens (from a 10-ounce bag)
1 1/2 cups fresh or drained, canned pineapple chunks
1 (6-ounce) bag radishes, halved and thinly sliced (about 1 1/2 cups)
1/2 cup walnuts, toasted* and broken into pieces (about 1 1/2 cups)
Servings: 4
In a small bowl, combine yogurt, brown sugar, ginger, salt and pepper until sugar is dissolved; set aside. Arrange greens on a platter. Scatter pineapple and radishes over greens. Drizzle with yogurt mixture; sprinkle with walnuts. Top with chopped fresh cilantro, if desired.
4 to 6 portions
Servings: 4
Notes: *To toast walnuts: Cook in a skillet over medium-high heat until golden, stirring constantly.
1/2 cup plain lowfat yogurt
1 tablespoon firmly packed light brown sugar
1/8 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 cups tender mixed greens (from a 10-ounce bag)
1 1/2 cups fresh or drained, canned pineapple chunks
1 (6-ounce) bag radishes, halved and thinly sliced (about 1 1/2 cups)
1/2 cup walnuts, toasted* and broken into pieces (about 1 1/2 cups)
Servings: 4
In a small bowl, combine yogurt, brown sugar, ginger, salt and pepper until sugar is dissolved; set aside. Arrange greens on a platter. Scatter pineapple and radishes over greens. Drizzle with yogurt mixture; sprinkle with walnuts. Top with chopped fresh cilantro, if desired.
4 to 6 portions
Servings: 4
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