This zippy fruit salad can serve as a lunchtime dish or a dinnertime salad course. Using low-fat or non-fat dairy ingredients and Splenda brand sugar substitute will cut fat grams and calories but not sacrifice the taste, especially if you use a good quality curry powder from an Indian market or a higher-end grocery store like Whole Foods, and nonfat Greek style yogurt for extra creaminess without added fat. It's best to make the dressing at least an hour ahead so that the flavors have time to meld. This recipe makes six servings.
Ingredients
1 1/2 tsp curry powder
3 Tbs skim milk
1 cup low fat or nonfat yogurt (the new nonfat Greek style yogurts are extra-creamy and ideal for this recipe)
1 Tbs fresh lime or lemon juice (I prefer lime)
2 tsp Splenda brand sugar substitute (or use real sugar if you prefer)
1/8 tsp ground cinnamon
Pinch of ground cloves
2 apples (I like Jonagold or Granny Smith), cored & cut into 1-inch chunks
1 pear (I like using red pears), cored & cut into 1-inch chunks
1 cup red or green (or a mix) seedless grapes
1/2 cup jicama, cut into matchstick size strips (if you can't find jicama in your store, just substitute sliced celery)
2 Tbs cashew halves or pieces (your choice of salted or unsalted)
4 cups baby spinach
Make the dressing by whisking the milk and curry powder in a small bowl, and let stand a few minutes. Then whisk in the yogurt, lime or lemon juice, Splenda or sugar, cinnamon and cloves. Cover & chill in the refrigerator for at least 1 hour to allow the flavors to meld and develop.
When ready to serve, toss together the fruit, baby spinach, jicama or celery, and cashews in a salad bowl. Remove dressing from refrigerator and stir to re-mix the ingredients. Spoon some of the dressing over the salad and reserve the remainder to pass with the salad so that folks can add more as they wish at the table.
Zestfully yours,
Gloria
Carolina Sauce Company
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