Fruit Salad Platter
Guests will enjoy this pretty finger food salad. Arrange
thinly sliced ham and juicy chunks of fresh fruit
plate, then offer individual cups of honey sweetened
yogurt dressing for dipping.
1 Pint basket fresh Strawberries, unhulled
1 sm Cantaloupe, seeded snd rind removed,
cut into 8 wedges
1 sm Pineapple, (about 3 pounds), peeled,
cored and cut into spears
2 md Peaches or Nectarines
1 lb thinly sliced Ham or Turkey (or combination
Orange Zest; optional
Prepare Orange Yogurt Dressing and set aside.*
before serving, evenly divide the strawberries,
cantaloupe, and pineapple among 4 dinner plates.
peaches, pit and slice, then coat with the lemon
divide among the plates. Roll up the ham slices
arrange next to the fruit on each plate.
Pour the dressing evenly into 4 cups or small
place one on each plate. Garnish with orange
desired. At the table, dip fruit and ham into
dressing while eating.
*ORANGE YOGURT DRESSING:
Mix 3/4 cup plain yogurt, 1/2 cup of sour cream,
tablespoons of honey, 1/2 teaspoon grated orange
1 teaspoon of ground nutmeg, blending well.