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