Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: memrn1
KC Star

Ingredients

Make the Strawberry Yogurt Dressing, refrigerate.

1 Small can fruit, such as pineapple, mandarin oranges or pears (undrained)

1 Medium red or green apple

1/2 c Seedless grapes

1 Medium banana

-Pour the canned fruit and its juice into a serving bowl. Core but do not peel the apple. Cut apple into bite-size pieces and add to the bowl. Stir apples to coat with juice.

-Add grapes, cutting them in half if desired. Slice and add to the bowl. Just before serving, stir the fruit gently to mix. Using a slotted spoon, spoon fruit into individual bowls leaving juice in the serving bowl. Pass Strawberry Yogurt dressing at the table and spoon a little on top of each bowl, to taste.

Preparation

Strawberry yogurt dressing

Makes 1/2 cup

1/2 c fat-free strawberry yogurt

1 tsp grated orange zest (optional)

2 tbsp orange juice

Pour yogurt in a small mixing bowl. Add grated orange zest, if using, and orange juice. Stir until well combined. Spoon over fruit salad, or refrigerate until ready to serve, up to 24 hours.

Note: This dressing can be made with any fruit-flavored yogurt.

Cook's Notes

To store leftovers, discard any banana slices and refrigerate the remaining fruit in the juice in a covered container up to 24 hours. NOTE: If you are waiting a while to serve the salad, don't add the banana until right before serving. The banana can hold in the salad about 10 minutes before turning brown and mushy.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment