Fruit And Pasta Salad
- 1 medium orange
- 1/4 c. plain low-fat yogurt
- 1 tsp. salt
- dash of salt
- 1/4 c. tiny bow tie pasta, cooked and drained
- 2 medium apples, cored and chopped
- 2 Tbsp. sliced green onions
- Finely shred enough orange peel to make 1/2 teaspoon; set aside.
- Remove the remaining peel from orange and section orange over a bowl to catch juice.
- Measure 2 tablespoons of the juice.