Loved the recipe. Since I could not find the yogurt suggested in the recipe, I substituted Yoplait Apricot Mango and also used a light poppy seed dressing that had less fat than the regular poppy seed dressing. Loved the taste of the dressing over the fruit. Served this at a brunch with my friends. Everyone cleaned their plates!
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
More From Cooking Light
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
- 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.
Poppy Seed Fruit Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless
- OCCASION: Spring, Summer, Easter, Mother's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
More Recipes for Salads
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Summer Fruit Salad
Southern Living
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