Pineapple Waldorf Salad

1/2 can (20-ounce) unsweetened pineapple tidbits (approx. 1 cup)
3 cups chunked red apples (about 2 medium apples)
3/4 cup chopped celery
1/4 cup raisins
2 tablespoons dry-roasted sunflower kernels
1/4 cup reduced-fat mayonnaise
1/4 cup plain fat-free yogurt
2 tablespoons sugar (artificial sweetener may be substituted)

1. Drain pineapple. Measure half the tidbits. Reserve 1/4 cup of the juice. (Save remaining tidbits and juice for another salad.)
2. In a large bowl, combine fruits, celery and sunflower kernels.
3. In a smaller bowl, mix mayonnaise, yogurt, sugar and pineapple juice until sugar is dissolved.
4. Pour dressing over fruit mixture. Toss to coat. Chill until serving.

Note from contributor: I found that a dash of salt enhanced the flavors. Such an addition would affect the sodium content.

Yield: 6-7 servings

Nutritional information for one 3/4 cup serving:
Calories: 131
Fat: 5 grams
Sodium: 113 mg
Carbohydrates: 24 grams
Fiber: 2 grams
Protein: 1 gram
Diabetic Exchanges: 1 1/2 fruit, 1 fat

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