1 (15 1/4 oz.) can juice pack pineapple chunks
1/4 c. plain low fat yogurt
1/4 c. reduced calorie mayonnaise
1 tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 med. apple, cored and coarsely chopped
3 c. torn salad greens
1 c. shredded cabbage

Drain pineapple, reserving 2 tablespoons juice. In a medium bowl, stir together reserved pineapple juice, low fat yogurt, mayonnaise, brown sugar and cinnamon. Fold in the chopped apple and drained pineapple. Cover and chill for 2 to 24 hours.

To serve, combine torn salad greens and cabbage. Divide evenly among six salad bowls. Spoon chilled fruit mixture atop greens mixture. Makes 6 servings.