Poppy Seed Fruit Salad

Photography: Randy Mayor; Styling: Melanie J. Clarke

Yield: 6 servings (serving size: 1 cup fruit mixture, 1 tablespoon dressing)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 31%
  • Fat: 3.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 18.5g
  • Fiber: 3g
  • Cholesterol: 3mg
  • Iron: 1mg
  • Sodium: 62mg
  • Calcium: 25mg

Ingredients

  • 3 tablespoons orange-mango fat-free yogurt (such as Dannon)
  • 3 tablespoons poppy seed salad dressing
  • 2 cups halved strawberries
  • 2 cups cubed pineapple
  • 1 cup honeydew melon balls
  • 1 cup cantaloupe balls
  • 12 Boston lettuce leaves

Preparation

  1. Combine yogurt and salad dressing in a small bowl; stir well with a whisk. Combine strawberries, pineapple, and melon balls in a large bowl, tossing gently. Line each of 6 plates with 2 lettuce leaves; spoon 1 cup fruit mixture onto each plate. Drizzle each salad with 1 tablespoon dressing. Serve immediately.
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