Lettuce
Quartered, fresh strawberries
Fresh blueberries
Fresh or canned pineapple
Canned mandarin oranges
Chopped pecans
Poppyseed dressing (from Panera – or your favorite brand from the grocery store – a sweeter dressing is probably best for this particular salad)
Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts
Friday, June 10, 2011
Fruited Pasta Salad
1 ½ cups uncooked spiral pasta
1 – 8 ounce can pineapple chunks
1 – 8 ounce carton nonfat peach yogurt
2 TBSP nonfat sour cream
1 ½ cups cubed cantaloupe
1 cup halved seedless grapes
1 ½ cups sliced fresh strawberries
Cook pasta, rinse in cold water and drain. Cool completely. Drain pineapple, reserving 2 TBSP juice. In a small bowl, combine yogurt, sour cream, and reserved pineapple juice until smooth; cover and refrigerate. In a large bowl, combine pasta, pineapple, cantaloupe and grapes. Just before serving, stir in strawberries and drizzle with yogurt mixture.
13 servings
Carol Murdoch
Retired Reference Services Librarian
1 – 8 ounce can pineapple chunks
1 – 8 ounce carton nonfat peach yogurt
2 TBSP nonfat sour cream
1 ½ cups cubed cantaloupe
1 cup halved seedless grapes
1 ½ cups sliced fresh strawberries
Cook pasta, rinse in cold water and drain. Cool completely. Drain pineapple, reserving 2 TBSP juice. In a small bowl, combine yogurt, sour cream, and reserved pineapple juice until smooth; cover and refrigerate. In a large bowl, combine pasta, pineapple, cantaloupe and grapes. Just before serving, stir in strawberries and drizzle with yogurt mixture.
13 servings
Carol Murdoch
Retired Reference Services Librarian
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