Breakfast Noodle Salad by Jodi

2 cups Annie Chun’s brown rice noodles cooked

1 cup chopped apple

1 cup chopped celery

1 cup chopped fresh pineapple

1 cup mandarin orange slices

1 cup walnut pieces chapped

½ cup pomegranate seeds

1. Toss all ingredients but pomegranate seeds in a bowl

2. Toss with dressings

3. Sprinkle with pomegranate seeds

Dressing

1 cup goat, almond or coconut yogurt (plain is best if not plain look for low sugar)

1 tablespoon lemon juice

15 drops of vanilla stevia

½ teaspoon almond extract

1. Combine all ingredients with a whisk.

2. Toss with fruit and noodles