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Grilled Summer Fruit Salads with Honey Greek Yogurt Sauce

Ingredients

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Directions

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  • In a large bowl, combine pineapple, honeydew, strawberries and sugar; toss lightly to coat.

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  • For a charcoal grill, grill pineapple and honeydew melon on the rack of an uncovered grill directly over medium coals for 1 to 2 minutes or until fruit is lightly browned with grill marks, turning to brown evenly. Place strawberries in a grill basket that has been lightly coated with nonstick cooking spray; grill for 1 to 2 minutes or until heated through, stirring occasionally*. (For a gas grill, preheat grill. Reduce heat to medium. Place fruit on grill rack over heat. Cover; grill as above.) Cut pineapple into quarters, if you like. Transfer fruit to 8 chilled salad plates. Sprinkle with basil. Serve with Honey Greek Yogurt Sauce. Makes 8 side-dish salads.

Tips

To make basil chiffonade, stack fresh basil leaves. Starting at a long edge, roll the leaves up. With a sharp knife, slice the roll crosswise into thin strips.

Nutrition Facts (Grilled Summer Fruit Salads with Honey Greek Yogurt Sauce)

160 calories; 1 g total fat; 0 g saturated fat; 1 mg cholesterol; 33 mg sodium. 40 g carbohydrates; 3 g fiber; 3 g protein; 194 IU vitamin a; 79 mg vitamin c; 71 mg calcium; 1 mg iron;

Honey Greek Yogurt Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine one 6-ounce carton plain Greek yogurt, plain lowfat yogurt or dairy sour cream and 3 tablespoons wildflower honey or other honey. Makes about 3/4 cup.

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