A perfect appetizer, side dish or dessert…What a dish!   For an appetizer, simply create a spread of pitas, tortilla chips and crackers for dipping.  If using this recipe for a side dish, simply place into a serving dish and pair with your choice of protein.  For a tasty dessert, serve this fruit salad atop vanilla soy ice cream or sorbet.

Ingredients

• 1 cup Basmati Rice, cooked
• 1/s cup Purple Cabbage, chopped
• 1 Mango, peeled and sliced
• 1 Apple, cored and sliced
• 1/4 cup Honey
• 2 Tbsp. Sesame Seeds
• 1/4 cup Slivered Almonds
• 3 Tbsp. Balsamic Vinegar
• 1/4 cup Dried Cranberries
• 1 cup Greek Yogurt, plain
• 1/4 cup Coconut Milk
• 6 Strawberries, sliced
• 1 Kiwi, peeled and sliced
• 5 Basil leaves, finely chopped
• 1 Scallion, chopped
• 1/3 cup Unsweetened Coconut shavings
• Nu-Salt and pepper, to taste

Directions

• In a medium-sized bowl, whisk together balsamic vinegar, coconut milk, Nu-Salt, pepper and Greek yogurt.  Add in honey and continue to stir.
• In a large, deep bowl, add all other ingredients.  Be sure to gently mix as you slowly add in the yogurt mixture.   Gently toss until mixture has completely coated the rice and fruit.
• Serve chilled.
• Enjoy!