Lemon yogurt and honey flavor this lighter version of a favorite classic fruit salad.
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 degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
1 1/2 fruit, 1/2 fat