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Tangy Fruit Salad With Sweet Yogurt Dressing

21st.Century.Chef's picture
Ingredients
  Canned pineapple chunks 4 Cup (64 tbs), drained
  Blueberries 1 Cup (16 tbs)
  Cantaloupe 1 Medium
  Strawberries 1 Pint
  Lime 1
  Plain yogurt 8 Ounce (1 Carton)
  Honey 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
Directions

Combine pineapple and blueberries in Classic 2-Qt Batter Bowl.
Cut cantaloupe in half and remove seeds.
Using Small Stainless Steel Scoop, form melon balls.
Add to Batter Bowl.
Remove hulls from strawberries with Tomato Corer.
Using Egg Slicer, cut half the strawberries into thin slices and add to other fruit.
Toss to combine.
Using Food Chopper, finely chop remaining strawberries and place in 1-Quart Batter Bowl.
Remove zest from lime, using Lemon Zester/Scorer, and add to chopped strawberries.
Use Lemon Aid to remove juice from lime.
Add juice to chopped strawberries along with yogurt, honey and vanilla extract.
Stir gently to combine.
Spoon fruit into 6 bowls.
Serve dressing alongside fruit.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Healthy

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