Violet Fruit Salad with Yogurt Dip

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serves/makes:

ready in:
under 30 minutes

ingredients

1 banana, sliced
1 can (8 ounce size) mandarin oranges, drained
1 can (6 ounce size) pineapple chunks
35 violets, washed

Dressing
8 ounces vanilla yogurt
3 tablespoons milk
1 teaspoon sugar

directions

Arrange bananas on a serving plate and top with oranges, pineapple and violets.

Whisk together dressing ingredients in small bowl.

Serve fruit with toothpicks or mini skewers alongside dressing for dipping.

Alternately, dressing may be drizzled on top of fruit.

added by

Christine Gable, CDKitchen Staff
Read more: Sweet Spring Violets

nutrition data

Nutritional data has not been calculated yet.

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