Fresh Broccoli Salad

This is another side dish that we served at my daughter's family birthday dinner.  I knew that I wanted to make some sort of broccoli salad.  I've seen many variations on this dish and thought it would be a great side for our dinner.  My husband is the one who found this recipe.  However, I did the grocery shopping and actual preparation of it!  This is really easy to make since the only cooking invovled is the frying of the bacon.  Perfect for the summer when you want an easy side for a BBQ that requires little cooking (no oven required!). I was a bit skeptical of the mayo dressing but somehow, with the sugar and vinegar, it works.  This dish was surprisingly tasty (it might even be my favorite of the night) and one of the few dishes that there were no leftovers of.  I will be making this dish again soon!

Fresh Broccoli Salad
recipe slightly adapted from allrecipes.com, courtesy of Nora

Ingredients:
2 heads fresh broccoli
1/4 red onion, chopped
1/2 pound bacon
1/2 cup craisins
1/2 cup dried blueberries
3/4 cup slivered almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Directions:
1.Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

2.Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

3.To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Family Rating: 2 thumbs up!

This post is shared at:
Tasty Tuesdays @ 33 Shades of Green
Totally Tasty Tuesdays @ Mandy's Recipe Box
Time to Sparkle Party @ The Recipe Critic
Work it Wednesday @ High Heels and Grills

Avocado and Watercress Salad

The end of the Eating the Alphabet Challenge is coming to an end soon!  This fun challenge is hosted by Brenda at Meal Planning Magic.  This month's letters were U,V, or W and the challenge is to make a recipe that features a fruit, vegetable, or grain that begins with the month's letters.  This month was a toughy!  There aren't a lot of fruits and veggies that begin with the letters U,V, or W!  I decided to go with watercress.  I'm not sure that I've ever eaten it before (unless it was mixed in some fancy salad that I've eaten!) and I know that I've never cooked with it.  I found this salad recipe and decided to make it to serve with some home-made mac and cheese (recipe coming soon!) for dinner.  It was super easy to put together, though I was definitley surprised at how stemmy watercress is.  The dressing is definitely the key here and is super-tasty-hints of both sweet and tangy.  I was even more suprised when my son, the picky eater, tried his mandatory bite and said that he liked it!  So, we shared the plate of salad pictured below (although he didn't eat the avocado....score!  More for me!).  For lunch we had leftover mac and cheese and I made another plate of salad.  Without even seeing my plate my son requested some of the "green leafy food."  So, he got his own bowl of watercress salad and ate it all! I'm sure this salad would taste great with cut up pieces of apple and maybe even some chicken or shrimp to make it a meal. 

Avocado and Watercress Salad
recipe from Gourmet, May 2008

Ingredients:
1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado

Directions:
Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.

Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

Family Rating: 1 1/2 thumbs up!

Asian Style Slaw

I think that this salad was our favorite of the barbecue.  I'm not usually a big cole slaw eater.  I prefer my cabbage cooked!  My husband wanted a cole slaw though so he picked this recipe out and made it.  Like I mentioned, I ended up loving it!  I really enjoyed the asian flavors that you don't normally associate with a cole slaw.  I wasn't a stickler for having the kids try bites of everything with all of the company over.  They were too busy playing with the other kids to really want to settle down and eat with the adults.  They really aren't cabbage or onion fans so we kind of knew that they wouldn't eat this.  However, I couldn't let their tastes deter others from trying this out.  This was really light and refreshing and surprisingly tasty.  I can totally see us making this again for another barbecue. 

Asian Style Slaw
recipe slightly adapted from foodnetwork.com courtesy of Dave Lieberman

Yield:  12 servings

Ingredients:
1 bunch (6 large) scallions, trimmed and thinly sliced
1 head of cabbage, shredded
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

Directions:
Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

Mommy & Daddy Rating: 2 thumbs up.

Spinach, Strawberry, and Hearts of Palm Salad

For the barbecue I didn't want to make a garden salad.  There were several guys and salad just doesn't seem like "man" food.  I'm not so sure Spinach Strawberry salad does either but this was the one that I ended up making.  I've made Spinach Strawberry Salad before and the family has enjoyed it.  I had a can of Hearts of Palm in my cabinet that I had bought intending to make a recipe and then I never did.  When I saw that I could use them in this recipe I was happy.  I honestly didn't know what a heart of palm was to tell you.  But according to Wikipedia, hearts of palm are the vegetables harvested from the inner core of certain budding palm trees like the coconut tree, Acai palm, and sabal. The flavor and texture remind me of a canned artichoke.  They added a nice flavor and texture to the salad and was definitely a "different" addition. 

Spinach, Strawberry, and Hearts of Palm Salad
recipe slightly adapted from foodnetwork.com courtesy of Paula Deen

Ingredients:
1/3 cup cider vinegar
3/4 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1 cup vegetable oil
1/2 small red onion, grated
1 1/2 tablespoons poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1 1/2 pounds baby spinach, washed
1 can hearts of palm, drained and chopped
2 cups strawberries, stemmed and sliced

Directions:
For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, and strawberries. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

Family Rating: 1 1/2 thumbs up.

Texas Ranch Potato Salad

I'm sorry to my husband (and anyone else who reads this blog daily!) for the recent lack of posts.  Unfortunately, we had some internet connection problems and were several days without internet access.  It was actually a nice little mandatory break from the blog for a few days.  But I'm back now with lots of recipes to share.  Even though I couldn't access the internet I was still busy cooking in the kitchen! 

A couple of weeks ago we had some of my husband's old co-workers over for a barbecue.  Along with hotdogs for the kids, marinated london broil, and sausage and pepper wedges we made several salads.  The first was a potato salad.  I'm always looking for new potato salad recipes.  This one had ranch and bacon so I thought it couldn't be bad.  Unfortunately, I forgot to swap some of the mayo for sour cream which I had meant to do.  I knew I had bought sour cream for a reason but couldn't remember what it was for!  And the fact that the potatoes were a bit crunchy and not totally cooked all the way through probably didn't help either.  However, I wasn't a big fan of the flavors and probably won't be making this again. 

Texas Ranch Potato Salad
recipe from allrecipes.com by 8BREAK

Yield:  16 servings

Ingredients:
1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
3/4 cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes

Directions:
1.Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.

2.In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.

3.Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.

4.Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

Family Rating: So-so.

Picnic Potato Salad with No Mayonnaise

For our supper club picnic theme I had a difficult time choosing between making a pasta salad or a potato salad.  I finally decided on a potato salad.  I chose this one because there was no mayo in it and I thought that we'd be out in the hot sun picnicking.  Like I mentioned in my previous post, the weather wasn't very cooperative, so we ended up having our picnic inside.  I've made a couple of different potato salads now and I have to say that this is one of my favorites.  The blue cheese and bacon definitely helped make this so tasty! 

Picnic Potato Salad with No Mayonnaise
recipe slightly adapted from allrecipes.com by Maridele

Ingredients:
2 pounds small new potatoes, quartered
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped red onion
3/4 cup crumbled blue cheese
2 tablespoons chopped fresh chives
1/2 lb. bacon, cooked until crispy and crumbled

Directions:
1.Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.

2.Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes and onion. Toss gently to coat. Let stand until cool, about 30 minutes.

3.Fold blue cheese and chives into potato salad until blended.  Sprinkle bacon crumbles on top.
    Mommy & Daddy Rating: 1 1/2 thumbs up.

Blueberry Corn Salad

This month's supper club theme was "picnic."  Last year we did this theme too and got together at a local park.  We enjoyed it alot but it was fall and a bit chilly. We thought it would be nice to do the theme again while the weather was warmer.  Unfortunately, last Saturday it poured right when we were supposed to be picnicking!  Luckily we had a back-up plan and went to one of the couple's house for our dinner.  My husband made this salad.  We were late picking what we were going to make and needed to fill in the menu with sides.  He really wanted to make some kind of corn salad and I had just seen this posted the other day.  It sounded a lot better than the salad that he picked out!  I'm glad that he made it because it was light and tasty with a hint of spice.  It was easy enough to make and I can see us making this salad again for a family get-together before the summer is over.

Blueberry Corn Salad
recipe from Two Peas & Their Pod

Ingredients:
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
1. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.

2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.
  Mommy & Daddy Rating: 2 thumbs up.

Tangy Cucumber Salad

I grew up with my mom making a marinated cucumber salad using rice vinegar.  I have made this similar salad numerous times and the kids seem to enjoy it.  I was looking for something different for the party though and found this recipe.  It also used tomatoes which I thought was a nice addition, although I was disappointed the tomatoes from my own plants weren't ripe enough to use.  This salad was light and refreshing but I wasn't totally wowed by it. After a day everything got kind of mushy in the leftover juices/marinade and wasn't very appetizing.

Tangy Cucumber Salad
Recipe from allrecipes.com by Edna Hoffman

Ingredients:
2 small cucumbers, thinly sliced
1 teaspoon salt, divided
2 medium tomatoes, chopped
1 medium onion, chopped
1/4 cup cider vinegar
2 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
dash cayenne pepper

Directions
1.Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.

Family Rating: 1 thumb up.

Eggplant Salad

As we were creating the menu for my son's family birthday party my husband looked at the grocery circular, noticed eggplant on sale and said let's make eggplant.  He described ingredients and steps that sounded very similar to this salad recipe that I had in my recipe folder.  It was easy enough to make and the only cooking involved was the microwave!  The look of it reminded me of baba ghanoush but it was a little chunkier.  At the meal it was a light side that tasted okay.  I definitely wasn't a fan of the leftovers the next day.   

Eggplant Salad
from food network magazine

Ingredients:
2 eggplants
1/4 cup red onion, minced
3 tablespoons olive oil
cilantro
half a lemon
salt and pepper

Directions:

Soak red onion in water. Pierce the eggplants with a fork; microwave until soft, 20 to 25 minutes. Cool slightly, then halve, scoop out the flesh and chop. Drain the onion; toss with the eggplant, olive oil, some chopped cilantro, a squeeze of lemon juice, and salt and pepper. Drizzle with more olive oil.

Family Rating: So-so.

Brazilian Potato Salad

This is my last "Brazilian" post for our trip Around the World this month.  Unfortunately, I didn't get to make any desserts, which my daughter was really excited about!  It's gotten very busy though with summer vacation arriving.  Hopefully next month we'll have some tasty desserts to share!  This potato salad was different than any we'd had before.  It called for sweet potatoes and black beans.....yes, more black beans!  But it was so tasty!  This was my husband's favorite dish.  He thought it could even be a main dish by adding some cooked salmon.  The kids weren't big fans.  My daughter isn't a big fan of sweet potatoes to begin with and my son is an extremely picky eater.  However, I will definitely be making this potato salad again!

Brazilian Potato Salad
from food.com by cookiedog

Ingredients:
1 1/3 lbs sweet potatoes
2/3 tablespoon salt
1/3 cup drained and rinsed black beans
1/3 red onion, chopped
1/4 cup fresh cilantro, chopped

FOR THE DRESSING
1/3 cup mayonnaise
1 1/3 tablespoons olive oil
2/3 teaspoon Dijon mustard
2/3 teaspoon Worcestershire sauce
1 1/3 tablespoons red wine vinegar
1/3 teaspoon salt
1/3 teaspoon pepper

Directions:
1. Scrub the sweet potatoes and cut off the ends. Place in a large saucepan and cover with water. Sprinkle with 1 tablespoon salt and cover. Bring to a gentle boil and boil for 20 to 30 minutes or until tender. Drain and let stand until the sweet potatoes are cool enough to handle.

2. Peel the sweet potatoes and cut into cubes in a bowl. Add the black beans, onion and cilantro and toss to mix.

3. Whisk the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, red wine vinegar, 1/2 teaspoon salt and pepper in a bowl. Pour over the warm sweet potato mixture and toss to coat.

4. Cover and chill until ready to serve.

Mommy & Daddy Rating: 2 thumbs up.

Orzo Salad with Artichokes,Tomatoes, Chickpeas, Feta, and Lemon Basil Dressing

I was looking for a pasta side dish to serve at our Father's Day dinner along with the Sausage & Pepper Wedges, potato salad, corn-on-the cob and garden salad.  I found this recipe and thought it was different with the chickpeas and lemon basil dressing.  It seemed like a light salad side dish and was different than most pasta salad recipes I've seen.  I have two small basil plants that my mother gave me, growing in a container on my deck.  Unfortunately, I assumed that I'd have enough basil leaves to make the dressing for this and didn't.  So, as seen in the pic below, it was lacking a little in the basil flavor!  I opted to serve this dish room temperature.  Orzo is a quick cooking pasta so this dish was fast and easy to prepare.  Overall, it wasn't bad.  It was definitely a light side dish and the flavors were a nice change from the mayo or Italian dressing based macaroni salads that I'm used to. 

Orzo Salad with Artichokes,Tomatoes, Chickpeas, Feta, and Lemon Basil Dressing
recipe from Two Peas & Their Pod

Ingredients:
4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chopped artichoke hearts
1 cup chopped tomatoes
1 cup feta cheese
Salt and pepper, to taste

For the Lemon Basil Dressing:
3/4 cup basil leaves, packed
2 cloves garlic, smashed
1/2 teaspoon kosher salt
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil

Directions:
1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer and rinse with cold water. Drain completely and transfer the orzo to a large bowl.

2. Add the chickpeas, artichokes, tomatoes, and feta cheese to the orzo. Stir until combined. Season with salt and pepper.

3. To make the dressing: in a blender or food processor, blend the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined.

4. Pour dressing over orzo salad and stir until well combined. Serve salad immediately or chilled.

Family Rating: 1 thumb up.

Egg Potato Salad

I don't know why I keep trying different potato salads.  I should just ask my mom for the recipe that she uses since I'm such a big fan of hers.  She's been making it ever since I can remember and it always tastes as good too! I love trying out new recipes though and saw this egg based one and had to try it.  I love hard-boiled eggs in my potato salad.  Of course, earlier in the day before I served this at our Father's Day dinner I tried a potato salad with a bacon vinegarette type dressing on it that was amazing!  So, between my mom's potato salad and the non-mayo bacon vinegarette based one that I had earlier in the day, this one really didn't have a chance.  I made this early in the morning so it could chill in the fridge and the flavors could meld while went out to a barbecue.  It was slightly tangy from the vinegar and pickle juice.  It wasn't bad.  I think I'm just used to the taste of my mom's. 

Egg Potato Salad
slightly adapted from The Cutting Edge of Ordinary

Ingredients:
6 medium sized russet potatoes, peeled and cut into 1-inch pieces
3 hard boiled eggs, chopped
½ cup mayonnaise
1/3  cup sour cream
2 teaspoons Dijon mustard
sprigs of thyme
handful of chives
salt
3-4 shakes of Penzys Salt-Free Mural of Flavor Seasoning
1/4  cup pickle juice
1-tablespoon apple cider vinegar

Directions:
Place a pot of water on stove on high.  Once boiling add potato pieces and boil for approximately 12 minutes, until fork-tender.  Drain and place into a large bowl.

In a medium size bowl mix the mayo, sour cream, mustard, thyme, chives, pepper, and Penzys Mural of Flavor Seasoning.

Stir gently into warm potatoes, add the pickle juice and vinegar and stir gently again. Refrigerate until cold.

Family Rating: 1 thumb up.

Ranch Doritos Taco Salad

I saw this recipe and it brought back memories from my childhood.  My mom made a similar salad using regular Nacho Doritos, but the same premise.  And I remember really enjoying it.  My husband ended up going to a Yankee game with my dad last minute the night I had planned to make this.  I was hesitant about making this for just me and the kids.  But the produce was ripe and ready to use and the next night we were going out to dinner and I couldn't make it then.  So I ended up making it but wish I had waited.  The kids wanted nothing to do with this meal but eat the doritos.  I really enjoyed it.  But warning, the doritos get soggy overnight.  The next day my husband and I both had some for lunch.  I forgot to remind him to bring some fresh doritos from the bag, so he ended up with a soggy mess for lunch.  I added some crunched up new doritos to my salad and it was better.  Definitely not as good as the first night, but better than the soggy mess my husband ate!

Ranch Doritos Taco Salad
recipe slightly adapted from Moms Crazy Cooking

Ingredients:
1 lb ground turkey cooked with 1/2 envelope Taco Seasoning
1/2 cup corn
1/2 cup sliced black olives
1 tomato, diced
1 avocado
1/2 cup shredded cheese
1 head of lettuce
Ranch Doritos Chips
1/2 cup Thousand Island Dressing

Directions:The recipe is simple, the ingredients are easy. Add a few more, or take away a few if you don't like them. But the secret ingredient is the Thousand Island Dressing (even people that don't like Thousand Island LOVE this recipe) and the Ranch Doritos... make this salad taste like no other Taco Salad you've ever had before. It's DELICIOUS!!!

Family Rating: 1 thumb up.

Grapefruit and Avocado Salad

I first thought about making this recipe for the Eating the Alphabet Challenge but thought it was too easy/simple.  Plus, I've already made something similar before.  But I love grapefruit and avocado so I ended up making this to serve with the Pepperoni Grilled Cheese Sandwiches.  I thought it would be nice to have something nice and light.  Effort wise though this salad probably took more time to prepare than the sandwiches!  Segmenting a grapefruit is not something I do very often and am not very good at, as seen in the photo below!  My husband and I enjoyed the salad a lot.  The kids are not avocado fans though and wanted to only eat the grapefruit.  I ended up quartering the recipe knowing that the kids probably wouldn't be big fans.  I didn't want leftovers because I didn't think they'd hold up very well.  I'd definitely make this again though for a nice, light side.  Especially over the summer when it's hot and I don't want to turn the oven on, I think this would make a great side for something barbecued on the grill!

Grapefruit and Avocado Salad
allrecipes.com - by Sugar-N-Spice

Ingredients:
4 large red grapefruit, peeled and sectioned
4 avocados - peeled, pitted, and sliced
1/3 cup orange juice
1/3 cup olive oil
3 tablespoons lime juice
2 tablespoons honey
salt and cracked black pepper to taste

Directions:
1.Arrange the grapefruit sections and avocado slices attractively in a shallow serving dish. In a bowl, whisk together the orange juice, olive oil, lime juice, and honey until well combined; drizzle the dressing over the grapefruit and avocado slices. Season to taste with salt and black pepper. Serve immediately.

Family Rating: 1 1/2 thumbs up.

Fruit Salad With Honey-Yogurt Sauce

This was another dish that I made for my brunch themed supper club.  As easy as fruit salad is to make it's a bit time-consuming with all of the peeling, chopping, etc. Plus, you have to eat it pretty quickly or it gets kind of mushy.  I loved the honey-yogurt sauce on top of the fruit.  It was slightly sweet and citrusy which complimented the fruit nicely.  It was nice to have something light on the table with the egg casserole, hash browns, muffins, etc.! My kids lucked out because there was some leftover fruit salad which they gobbled up!  I'm linking this recipe up to This Weeks Cravings at Moms Crazy Cooking blog. 

Fruit Salad with Honey-Yogurt Sauce
from Cooking Light, November 2004

Ingredients:
1 cup vanilla low-fat yogurt
1 tablespoon honey
1 1/2 teaspoons grated lime rind
3 cups cubed pineapple (about 1 medium)
1 1/2 cups chopped Braeburn apple (about 1 large)
1 cup orange sections (about 2 oranges)
1 cup chopped peeled kiwi (about 2 large)
1/3 cup flaked sweetened coconut
1 medium banana, sliced
1/4 cup slivered almonds, toasted

Preparation:
Combine yogurt, honey, and lime rind in a small bowl.

Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce; sprinkle with almonds.

Family Rating: 2 thumbs up!