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Prep 20min
Total20min
Servings6
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Ingredients
Dressing
1/2
cup plain yogurt
2
tablespoons apricot preserves or orange marmalade
1/4
teaspoon poppy seed
Salad
1
small pineapple, peeled, cored and cut into wedges
1
mango or papaya, peeled, seeded and sliced (about 1 1/2 cups)
1
medium banana, sliced (about 3/4 cup)
2
kiwifruit, peeled, sliced (about 2/3 cup)
1/2
cup seedless red grapes
2
tablespoons coconut, toasted if desired*
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Steps
1
In small bowl, mix dressing ingredients.
2
On serving platter, arrange fruit in decorative pattern; sprinkle with coconut. Drizzle dressing over salad.
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*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.
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