8 c. torn spinach leaves
1 c. sliced celery
1 (8 oz.) can pineapple chunks (juice pack)
2 medium apples
1 orange, peeled and sectioned
1/2 lb. cooked turkey, cut into strips
1/2 c. plain yogurt
2 Tbsp. buttermilk
1/2 tsp. celery seed
dash of hot pepper sauce

In salad bowl, combine spinach and celery. Drain pineapple, reserving juice. Core apples; cut into wedges. Dip apples in reserved pineapple juice. Arrange pineapple chunks, apple wedges, orange sections and turkey atop spinach.

For dressing, combine yogurt, buttermilk, celery seed and hot pepper sauce. Makes 4 servings.