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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A regional Pacific Northwest dish that is oh so good. Cook time is chill time. *NOTE* I added some Splenda to the yougurt-sour cream mix. Ingredients:
3/4 cup finely chopped celery |
1/2 cup chopped dried cherries |
1/4 cup chopped hazelnuts, toasted |
1/3 cup plain fat-free yogurt |
3 tablespoons reduced-fat sour cream |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
2 bartlett pears (about 1 pound) |
Directions:
1. Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently.
2. Peel, core, and chop pears.
3. Add pears to salad, and toss gently. Cover and chill 1 hour.
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