Fall Fruit Salad

Light enough for a snack, filling enough for a meal, yummy enough for dessert, this Fall Fruit Salad is so adaptable. It also happens to be a perfect way to use up bruised apples or mushy grapes.
2 medium pears, cored, diced
2 medium crisp apples, cored, diced
1 cup red grapes cut in half
lemon juice
Yogurt Dressing:
1 cup plain or vanilla flavored Greek yogurt
1 tsp honey
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 tsp nutmeg (optional)
walnuts or pecans (optional)
Cut fruit and toss with lemon or orange juice to prevent browning. Combine dressing ingredients in
a small bowl and stir well. Add dressing to fruit right before serving and toss well. Sprinkle with
walnuts or pecans (optional).
Modifications:
Add other seasonal fruits like oranges, mango, pineapple or bananas.
Try raisins or dried cranberries instead of grapes or to replace nuts.
Serves 6
