FRUITED TOSSED SALAD

FOR THE DRESSING:
1/2 cup plain yogurt
1/4 cup apple juice
1 to 2 tablespoons sugar
FOR THE SALAD:
3 cups torn iceberg lettuce
2 cups torn leaf or Bibb lettuce
1 cup seedless grapes, halved
1/2 cup pecan halves, toasted*
2 tablespoons sliced green onions
1 medium avocado, sliced or cubed

In small bowl, blend dressing ingredients; refrigerate several hours to blend flavors.

At serving time, lightly toss salad ingredients. Serve with dressing.

*To toast pecans, spread on cookie sheet. Drizzle with 2 teaspoons oil; sprinkle with salt, if desired. Bake at 375 degrees F. for about 5 minutes, stirring occasionally.

Servings: 6
From: Recipelink.com
Source: Recipe booklet: Fresh and Frosty, Pillsbury Classics No. 54, 1985