Hold the marshmallows and Cool Whip, please. Here’s an updated take on an old-fashioned holiday favorite. Instead of canned fruit, use local, organic fruit from your farmers’ market. The dressing is creamy and satisfying without being cloying. The fruits in this salad are abundant in Northern California this time of year. Use whatever is good in your area. Pears, dates, mandarins, you name it. Everyone can probably find local apples right now. It’s the perfect palate cleanser between the turkey and fixings and the pies.
½ cup plain, organic whole milk yogurt, drained for 30 minutes to thicken
2-3 tablespoons local honey (or to taste)
1 organic Asian pear, (or local equivalent) sliced thinly
1 organic Fuyu persimmon (or local equivalent), sliced thinly
1/3 cup toasted organic pecans
1 cup organic grapes, halved
¼ cup pomegranate seeds (optional-or currents)
½ cup unsweetened coconut flakes
Stir the honey into the yogurt, toss with the salad ingredients and serve.
Recipe Copyright Vanessa Barrington 2008