- 2 medium red apples, diced
- 1 medium green apple, diced
- 1 medium carrot, grated
- 1 can (8 ounces) crushed pineapple, drained
- 3 tablespoons orange juice concentrate
- In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving. Yield: 10-12 servings.
Originally published as Sunny Apple Salad in Quick Cooking September/October 1998, p9
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