4 c. finely shredded cabbage
2 tsp. lemon juice
2 green onions, finely chopped
1 stalk celery, finely chopped
2 c. red flame grapes
1/4 c. slivered almonds
3 ripe pears, cubed
8 oz. lo-fat orange or lemon flavored yogurt
Salt & pepper

Combine fruits and veggies with lemon juice, cover and chill. Spread almonds in a shallow pan and toast in a 350 degree oven until lightly browned. Mix yogurt with salt and pepper to taste. Add chilled fruit and mix thoroughly. Sprinkle salad with toasted nuts and serve.