Nutrition per serving may change if servings are adjusted.
2 cups cubed fresh pineapple or one 15- ¼-ounce can (see Tip)
2 medium apples and/or pears, cored and coarsely chopped
½ cup thinly sliced celery
½ cup halved seedless red grapes
½ cup kiwifruits, peeled, halved lengthwise, and sliced
⅓ cup fat-free mayonnaise dressing or salad dressing
⅓ cup lemon fat-free or low-fat yogurt
1 tablespoon honey
2 tablespoons walnut pieces, toasted (see Tip)
1 bunch Flowering kale or lettuce leaves (optional)
In a large bowl toss together pineapple, apples or pears, celery, grapes, and kiwifruits. In a small bowl stir together the mayonnaise dressing or salad dressing, yogurt, and honey; fold gently into pineapple mixture.
Cover and chill for up to 6 hours. Just before serving, stir in toasted walnuts. If desired, serve on flowering kale or lettuce leaves.
Tip: Refrigerate ripe, fresh pineapple for up to 2 days. Do not store at room temperature. Cut pineapple will last a couple more days if placed in an airtight container in the refrigerator.
To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.