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2/3 c. apple cider
2/3 c. plain low-fat yogurt
1/4 tsp. ground cinnamon
1 tablespoon honey
2 c. chopped apples, such as Granny Smith, Rome and/or Gala
2 c. chopped pears, such as Bosc
1 c. seedless grapes, halved
1/2 c. chopped celery
1/2 c. golden raisins
1/3 c. coarsely chopped pecans, toasted
6 Boston lettuce leaves

Bring cider to a boil over high heat in small saucepan. Cook 15-20 minutes, or until reduced to about 3TB. Cool. Whisk together cider, yogurt, honey and cinnamon. Set aside. Combine apples, pears, grapes, celery, raisins and pecans in bowl. Add yogurt mixture, and toss to coat. Serve salad on lettuce-lined plates.

Serves 6