Tropical Fruit Salad with Poppy Seed Dressing

Arranged on a platter, this salad makes a pretty presentation. It serves six and can be ready in 20 minutes.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

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*

  • 1 In small bowl, mix dressing ingredients.
  • 2 On serving platter, arrange fruit in decorative pattern; sprinkle with coconut. Drizzle dressing over salad.

Expert Tips

*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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
15),
% Daily Value
Total Fat
1 1/2g
1 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
25mg
25%;
Total Carbohydrate
33g
33%
(Dietary Fiber
3g
3%
  Sugars
23g
23%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
80%;
Calcium
6%;
Iron
4%;
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;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.