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Print Carrot and Walnut Crunch
1 11-ounce can mandarin oranges, drained
1-1/2 cups fresh pineapple chunks
2-1/2 cups shredded carrots
1/2 cup flaked coconut
1/2 cup golden raisins
1 cup chopped walnuts
1 8-ounce Dannon Light lemon or vanilla yogurt
red cabbage leaves
Mix all ingredients except yogurt and cabbage leaves; chill 2 hours. Stir in yogurt. Serve on red cabbage leaves.
