Makes 4 servings
This vibrant mixture of flavors and textures goes well with tomato-based soups for a light lunch or dinner. The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. Toss the salad just before serving.
For the salad
4 cups stemmed and torn fresh salad spinach leaves (about 8 ounces)
1 apple, cut into ½-inch cubes
1 pear, cut into ½-inch cubes
1 rib celery, coarsely chopped
1 cup seedless green grapes
1 cup fresh bean sprouts
For the dressing
1/3 cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon honey
½ teaspoon curry powder, or to taste
Dash of ground cinnamon
Toasted sesame seeds, raw sunflower seeds, or toasted chopped walnuts for garnish
Toss together salad ingredients in a large bowl.
Stir together the dressing ingredients in a small bowl. Add to the salad and toss. Taste and adjust the seasoning.