Arranged on a platter, this salad makes a pretty presentation. It serves six and can be ready in 20 minutes.
cup plain yogurt
tablespoons apricot preserves or orange marmalade
teaspoon poppy seed
small pineapple, peeled, cored and cut into wedges
mango or papaya, peeled, seeded and sliced (about 1 1/2 cups)
medium banana, sliced (about 3/4 cup)
kiwifruit, peeled, sliced (about 2/3 cup)
cup seedless red grapes
tablespoons coconut, toasted if desired*
In small bowl, mix dressing ingredients.
On serving platter, arrange fruit in decorative pattern; sprinkle with coconut. Drizzle dressing over salad.
*To toast coconut, spread on cookie sheet; bake at 350°F 7 to 8 minutes, stirring occasionally, until light golden brown. Or spread in thin layer in microwavable pie plate; microwave on Low 4 minutes 30 seconds to 8 minutes, tossing with fork after each minute, until light golden brown.
You could easily substitute 3/4 cup refrigerated poppy seed dressing for the dressing mixture in this recipe.
With long sharp knife, cut off top and bottom of pineapple; cut pineapple into quarters lengthwise. Remove core from each quarter. Using knife, cut pineapple away from rind. Cut pineapple into wedges.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- 1 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.