SIDE DISH / SALAD
Total Time: 20 mins
Prep Time: 20 mins
Yield: 8-10 servings
A great, light fruit salad makes the perfect potluck dish, as most people tend to bring heavier hot dishes. To save on prep time, I like to use a combination of fresh fruits and refrigerated jarred fruits, usually found near the fresh produce. Still, using all fresh fruits in this recipe is always a welcome substitute. - Tara
INGREDIENTS
for the salad
- 4 kiwis, peeled and chopped
- 1, 24-ounce jar refrigerated mandarin oranges, drained
- 1, 24-ounce jar refrigerated mango slices, drained and cut into smaller pieces
- 2 cups seedless grapes
- 1 20-ounce can pineapple chunks, drained
for the dressing
- 1 cup vanilla yogurt
- 2 Tbsp honey
- Juice of 2limes
- 1 tsp grated lime zest
- ¼ cup toasted sliced almonds
DIRECTIONS
- Combine all salad ingredients in a 1.5-quart temp-tations® baking dish.
- In a mixing bowl, combine yogurt, honey, lime juice, and lime zest.
- Cover and refrigerate salad and dressing separately until ready to serve, up to 1 day. Just before serving, drizzle some of the dressing over salad and sprinkle with almonds. Serve alongside a temp-tations® ramekin filled with remaining dressing for those who want more.
Tara’s Tidbits®: Fruit salad can be as varied as you like. Fresh sliced apples work well in place of mango slices, just be sure to toss the salad in a small amount of dressing immediately after cutting the apples, as the lime juice will keep them from turning brown.