I first tasted a version of this salad in high school at a cross-country potluck. It was so good! I asked the kid who brought it what the dressing was, and when he said yogurt, I went home and recreated it that day! Fruit salad hardly ever has dressing, and when it does, it’s usually whipped cream or mayonnaise-not tasty yogurt, sweetened with honey and fragrant with cinnamon, vanilla, and nutmeg.
This is really more of a method than a recipe, except for the dressing. As far as the fruit goes, use any combination you like! I recommend using at least three different types. Just make sure you’ve got 1-1/2 cups (after slicing or chopping) of each for a 4-serving salad. If you use more than three types, use a little less of each.
Some ideas:
Mango chunks, strawberries, blueberries
Apple chunks, grapes, sliced bananas
Raspberries, blueberries, strawberries
Peaches, raspberries, blueberries
In the picture, I used mango, kiwi, strawberries, and blueberries.
Dressing recipe (4 servings)
-1 cup of plain yogurt (use the kind with live and active cultures-the fewer ingredients, the better! I use Nancy’s or Trader Joe’s)
-2 tablespoons honey
-1 teaspoon vanilla extract
-1 teaspoon cinnamon
-1/8 teaspoon nutmeg
Whisk all ingredients together in a medium bowl. Make sure you have enough room; the honey and vanilla will thin the yogurt and it can get a bit messy. If you like thinner dressing, add a tablespoon of milk, but thicker dressing will coat the fruit better. Transfer into liquid measuring cup with spout for easy pouring.
Prepare your fruit by washing it and slicing into bite-size pieces. Be gentle with berries and other delicate fruit!
Put fruit into serving bowl and pour dressing over fruit, gently turning fruit to coat it. Use a spatula to get all the dressing out of the measuring cup. 
Serve and enjoy immediately! This makes a great breakfast accompaniment for bagels and cream cheese, eggs, sweet rolls…really, any breakfast food! It also makes a great healthy dessert for lunch or dinner.
Note: if you’re making this ahead, don’t mix the fruits together or coat them with dressing when you are storing them. It could be made about 12 hours in advance (the night before for breakfast the next day, or in the morning for dessert after dinner). Don’t slice bananas until just before serving or they won’t be very appetizing – other fruits can be coated with lemon juice or a commercial citric acid preparation for keeping fruit from browning (find it with the canning supplies in your supermarket).
Let me know what you think!!
Sarah
