On The Menu: Fresh Fruit Salad With Honey Lime Dressing

We have been eating a lot cleaner lately and as a result I have been relying on fruit for a lot of my snacks and desserts. This fruit salad is easy to modify by using whatever fruit you like. I made my salad with my favorites. The honey lime dressing was delicious and made this fruit salad seem more like a decadent dessert.

Ingredients:
1 lb Strawberries
3 cups Pineapple
1 cup Mandarin Oranges (packed in their own juice but drained)
1 cup Green Grapes
2 cup Red Grapes
3 Kiwis
2 Limes
1/3 cup Honey

Directions:
1. Clean all fruit and cut it into bite size pieces.
2. In a large bowl mix together all of the clean fruit.
3. Make the dressing by mixing together the zest of one lime, the juice of two limes, and the honey.
4. Toss the fruit with the dressing.
5. Chill.

On The Menu: Simple Fruit Salad

I eat a lot of fruits and vegetables and I typically like to keep the way I eat them very simple. Instant vanilla pudding gives this fruit salad a little pizzazz that requires basically no effort. I like to let mine chill a little after mixing in the pudding so the fruit gets juicy.

Ingredients:
1 pineapple cubed
1 pint blue berries
1 pound strawberries, halved or quartered depending on size
1 1/2 cups grapes
3-4 tablespoons instant vanilla pudding

Directions:
1. Clean fruit and place in large serving bowl.
2. Sprinkle with pudding.
3. Gently stir.
4. May be served immediately or chill in refrigerator overnight.

Fruit Salad

A new year means a fresh start. This year we hope to eat out less often and have more fruits and veggies. We thought we would start the year out with a fruit salad.

Ingredients:

2 refrigerated vanilla pudding cups
1 1/2 cups frozen (thawed) whipped topping
1 cup seedless grapes, halved
11 oz mandarin orange segments, drained
10 oz pineapple tidbits in juice, drained
1 cup fresh strawberries, sliced

Directions:
1. In medium bowl, mix pudding, and whipped topping.
2. Gently stir in oranges and pineapples. Add grapes and strawberries; toss gently to coat. Refrigerate until chilled before serving.
3. Serve topped with miniature marshmallows or chopped walnuts.