Pasta Fruit Salad
Anthony Vineyards/Sun Date
1 1/2 cups dry rotini pasta
1/2 cup pitted and chopped
Medjool dates
1 cup halved red
seedless grapes
2-3 peaches, peeled and
chopped (or nectarines)
1/2 cup sliced celery
1/4 cup chopped
toasted walnuts
4 ounces soft cream cheese
1/4 cup low-fat vanilla yogurt
2-3 tablespoons honey
1/2 teaspoon grated
lemon peel
2 tablespoons lemon juice
2 tablespoons
whipping cream
Cook pasta according to package directions; drain
and let cool.
In a large bowl, combine dates, grapes, peaches, celery,
walnuts and pasta.
In a separate bowl, combine cream cheese, yogurt,
honey, grated lemon peel and lemon juice. Beat
with an electric mixer until smooth. Add whipping
cream and beat until blended.
Pour the dressing over the fruit and pasta. Stir to
blend. Cover and chill for 2-6 hours. Moisten with a
little milk if necessary before serving. Makes 8 servings.
Break grapefruit and tangerines into sections. Cut
grapefruit sections into thirds. Cut tangerine sections
in half. Transfer grapefruit, tangerines and all juices
to a deep serving bowl.
Mix dried cranberries, honey and cinnamon into the
fruit. Cover and refrigerate for at least 1 hour.
Mix yogurt and ginger in a bowl. (Fruit and yogurt
can be prepared 1 day ahead. Store separately,
covered, in the refrigerator.)
To serve, add ginger yogurt to the fruit mixture and
stir to blend. Makes 6 servings.
Recipe developed by Chef Brad Moore.
1 red Florida grapefruit,
peeled
2 large tangerines, peeled
1/2 cup dried cranberries
2 tablespoons honey
1/4 teaspoon ground
cinnamon
1 16- or 17.6-ounce
container Greek yogurt
2/3 cup minced
crystallized ginger
Citrus Salad with Ginger Yogurt
Diversified Citrus Marketing/
Noble Worldwide
