Recipe: Fruit Salad with Poppy Seed Dressing

You don’t often think about putting sauce on a fruit salad, but this light dressing is a great way to dress up plain fruit. The citrus juice also helps to prevent enzymatic browning of the apples, so the salad stays fresh for a few days.

This recipe comes to you from Chef Beth at Caregivers Kitchen.  It makes four 1 cup servings; each serving supplies 1 carb choice, 110 calories and 5 mg of sodium.

Essential Equipment

• can opener

• cutting board

• paring or chef knife

• assorted mixing bowls

• large bowl with lid

• strainer or colander

• measuring cup

• measuring spoons

• whisk

• spatula

Ingredients

• 1 (8oz.) can pineapple tidbits canned in juice
• 1 (11 oz.) can mandarin orange segments in light syrup 
• 1 large apple
• 1 c. grapes
• 1 Tbsp. honey
• 1 Tbsp. canola or vegetable oil 
• 1 tsp. poppy seeds
• 2 Tbsp. pineapple juice, reserved from canned pineapple

1.       Drain the mandarin oranges and pineapple, reserving the pineapple juice.

2.       Wash the other fruit. Core the apple and cut into bite-sized pieces. Cut the grapes in half. Place the fruit into a large bowl.

3.       Combine honey, 2 Tbsp. reserved pineapple juice, oil and poppy seeds in a small bowl. Whisk until well blended.

4.       Pour the dressing over the fruit and refrigerate until ready to serve.