3 lg. apples, in chunks
1 c. fresh pineapple chunks
1 stalk chopped celery
1 c. sliced carrot
1/2 c. thinly sliced green pepper
1 sm. orange, sectioned
1/4 c. raisins or dried currants

DRESSING:

1 c. yogurt
1/2 c. orange juice (or more, to taste)
Juice from 1/2 lemon
Dash of salt
Dash of cinnamon
Dash of cardamom

Combine everything and chill. This salad is a very versatile accompaniment to many of the entrees in this book. It even goes well with Italian dishes, as a refreshing second course.