Friday, November 28, 2014

Keeping it light–Bulldog Salad

OK, you ate too much yesterday, and it was totally worth it!  This week’s light post-Thanksgiving recipe is adapted from Cooking Light magazine and a recipe created by Becky Fulcher of Monument CO.
5 1/2 cups diced apple (about 3 large apples)
1 cup of seedless green grapes, cut in half
1 cup seedless red grapes, cut in half
1 cup chopped celery
1 cup mini marshmallows
1/3 cup raisins
1/4 cup chopped pecans
1/4 cup mayonnaise
1/4 cup fat-free vanilla yogurt
2 tblsp sour cream

1. Combine all ingredients in a large bowl and stir well.  Chill.  Enjoy!

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