APPLE CABBAGE SALAD

1/2 cup vanilla low fat yogurt

2 tablespoons low fat mayonnaise

1/8 teaspoon salt

2 teaspoons celery seeds

3 tablespoons honey

1 tablespoon spicy brown mustard

3 cups shredded green cabbage

1 cup julienne-cut, peeled jicama (1 1/2 x 1/4-inch pieces)

4 cups diced red Michigan Apples

1. Combine yogurt, mayonnaise, salt, celery seeds, honey and mustard. Set aside.

2. In large mixing bowl, combine remaining ingredients. Add yogurt mixture, tossing until combined. Serve immediately. Yield: 8 servings.

Per serving, 1 cup: 90 Calories, 2 g Fat, 2 mg Cholesterol, 20 g Carbohydrates, 75 mg Sodium,
2 g Fiber.

Suggested Michigan Apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious or Rome.

Variation: To omit jicama, add extra 1 cup shredded cabbage.

CREDITS: www.MichiganApples.com