Serving Size: 4

1/4 cup plain yogurt
8 radicchio leaves
2 tablespoon pineapple juice
3 green onions — thinly sliced
1/2 teaspoon sugar
2 tablespoon chopped walnuts toasted
1 lg firm — ripe pear
20 snow peas divided
1 teaspoon lime juice

Cooking Directions:

Combine Yogurt, Pineapple Juice & Sugar in A Bowl. Stir Well & Set Aside.
Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well.
Cut The Pear in Half Lengthwise, Core & Cut Lengthwise Into Thin Slices.
Brush With Lime Juice. Arrange Snow Peas & Pears On Each Of 4 Radicchio
Lined Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle
With Green Onions & Walnuts.