SR Fruit Salad with Poppyseed Dressing

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 65.4
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.7 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 0.9 g

View full nutritional breakdown of SR Fruit Salad with Poppyseed Dressing calories by ingredient


Introduction

Fruit is Mother Nature's dessert, but by creating a sweet and tangy dressing, you can tie together all the flavors of a fruit salad. I especially like to use this dressing in winter, when fruit isn't quite as appealing.
Any fruit works with this dressing. You can use one variety or seven, whatever you have on hand. I like raspberries, peaches, plums, or grapes.

Pick fruits that are in season. Not only are they fresher but they cost less as well.

Make sure you smell your poppyseeds. One sniff and you'll know if they're rancid. Always date them when you bring them home, and use them within six months.
Fruit is Mother Nature's dessert, but by creating a sweet and tangy dressing, you can tie together all the flavors of a fruit salad. I especially like to use this dressing in winter, when fruit isn't quite as appealing.
Any fruit works with this dressing. You can use one variety or seven, whatever you have on hand. I like raspberries, peaches, plums, or grapes.

Pick fruits that are in season. Not only are they fresher but they cost less as well.

Make sure you smell your poppyseeds. One sniff and you'll know if they're rancid. Always date them when you bring them home, and use them within six months.

Number of Servings: 4

Ingredients

    Dressing:
    1 lime, zested and juiced
    1 tablespoon honey
    1 teaspoon poppyseeds
    2 cups strawberries, chopped
    2 kiwi fruits, peeled and chopped
    1 cup blackberries

Directions

Combine lime juice, honey, and poppyseeds in a small bowl. Mix to combine. Pour over the chopped fruit and serve chilled.
Makes 4 one-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SPARKCOOKBOOK.

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