This flavor-filled fall version of layered fruit salad tastes delicious, and it's so beautiful, you can skip the flowers for your next gathering--just use this as your centerpiece!
SAVE ON THIS RECIPE!
To peel hazelnuts, toast them on cookie sheet in 400°F oven 5 to 10 minutes or until fragrant. While still warm, transfer them to kitchen towel, and rub them with towel until skins peel off.
Experiment with other types of dried fruit and nuts. Cranberries and almonds make a lovely substitution in this salad.
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