Fruit Salad with Honey-Lime Dressing
"I literally didn't know how to boil an egg until I was in my 20's — when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success with the dinner or the guy, but I regrouped and put together a repertoire of fairly elegant dishes I felt confident making. Over the years, my cooking style has become more casual; I make dishes that are not too demanding, but still special for company."
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
Brunch
Dessert
No-Cook
Yogurt
Strawberry
Lime
Melon
Papaya
Pineapple
Summer
Chill
Healthy
Honey
Grape
Bon Appétit
Vegetarian
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
Kosher
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 1/2 cup plain yogurt
- 1 teaspoon grated lime peel
- 2 cups diced peeled cantaloupe
- 2 cups diced peeled honeydew melon
- 2 cups seedless red or green grapes
- 2 cups diced peeled cored pineapple
- 1 1/2 cups diced peeled papaya
- 1 cup halved hulled strawberries
- Carbohydrate 34 g(11%)
- Cholesterol 2 mg(1%)
- Fat 1 g(1%)
- Fiber 3 g(10%)
- Protein 2 g(4%)
- Saturated Fat 0 g(2%)
- Sodium 25 mg(1%)
- Calories 137
Preparation Whisk first 4 ingredients in small bowl to blend; set dressing aside. Combine remaining ingredients in large bowl. Cover dressing and fruit separately and chill until ready to serve, up to 6 hours. Mix dressing into fruit. Let stand 15 minutes to blend flavors.
