Ingredients
For the Salad:
Grapes: 1 cup (halved, red or green)
Apples: 1-2 medium (diced)
Pineapple: 1 cup (drained and chopped, fresh or canned)
Strawberries: 1 cup (sliced into bite-sized pieces)
Cabbage/Coleslaw mix or Lettuce: Shredded cabbage or chopped romaine lettuce (adds a crisp base)
Carrots: 1/2 cup (shredded)
Celery: 2 stalks (thinly sliced)
Cucumber: 1/2 cup (diced, optional)
Nuts: Chopped walnuts or pecans (optional, for extra crunch)
For the Creamy Dressing:
Mayonnaise: 1/2 cup
Plain Greek Yogurt: 1/2 cup
Honey: 2 tablespoons
Lemon Juice: 1 tablespoon (freshly squeezed)
Vanilla Extract: 1 teaspoon (optional)
Salt: A small pinch
Instructions
- Prep the Produce: Rinse all the fruits and vegetables thoroughly under cool running water and dry them completely to keep the dressing from becoming watery.
- Slice the celery, shred the carrots, chop the pineapple and strawberries, dice the apples, and halve the grapes. (Hint: To prevent the diced apples from browning, throw them in a few drops of lemon juice. )
- Prepare the dressing by whisking together the lemon juice, optional vanilla extract, a pinch of salt, plain Greek yogurt, honey, and mayonnaise in a medium mixing basin until smooth and creamy.
- Mix: Put all of the prepared vegetables and fruits in a big mixing bowl.
- Dress the Salad: Top the fruit and vegetable mixture with the creamy dressing. Toss gently until everything is covered uniformly.
- Serve & Garnish: For more texture, sprinkle chopped pecans or walnuts on top. Before serving, chill for 15 to 20 minutes in the refrigerator or serve right away.
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