Poppy seed and almonds add pleasing crunch to this zesty salad.
  Success Tip
Poppy seed has a high oil content and can become rancid in a short time. For best results, store poppy seed in an airtight container in the refrigerator for up to 6 months.

How To
To toast nuts, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
 
 

1/4 cup honey
1/4 cup frozen (thawed) lemonade
   concentrate
1 tablespoon poppy seed
8 cups cut-up fresh fruit (such as mango,
   kiwifruit, strawberries, pineapple)
1/2 cup slivered almonds, toasted

 

PREP: 10 min
Makes 12 servings

1. Mix honey, lemonade concentrate and poppy seed in medium bowl.

2. Add fruit to honey mixture; carefully toss. Sprinkle with almonds just before serving.

 
  1 Serving: Calories 120 (Calories from Fat 25); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 5mg; Carbohydrate 24g (Dietary Fiber 3g); Protein 2g
%Daily Value: Vitamin A 4%; Vitamin C 92%; Calcium 4%; Iron 4%
Diet Exchanges: 1 1/2 Fruit, 1/2 Fat