Bright and summery red, white, and blue patriotic fruit salad & honey lime poppyseed dressing with quinoa and walnuts is full of amazing flavors and textures, the perfect side dish for any meal!
4 medium Fuji apples, cored and thinly sliced into rings
2 cups strawberries, halved
2 cups raspberries
2 cups blueberries
1 cup bananas, sliced
1/3 cup quinoa, cooked
1/2 cup walnuts, chopped
1/3 cup fat free milk
1/4 cup reduced fat mayo
4 tablespoons fat free plain Greek yogurt
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
2 tablespoons honey
1 tablespoon lime juice (or juice of 1 lime)
1 teaspoon lime zest (zest of 2 limes)
3 teaspoons poppyseeds
milk (see note)
Using a 1-2-inch star-shaped cookie cutters, cut apple slices into stars. Dice remaining apple pieces (about 1/4 cups worth). Add apple stars, apple remnants, strawberry halves, raspberries, blueberries, banana slices, quinoa and walnuts to a large bowl and stir to combine.
In a medium bowl, whisk together all dressing ingredients until smooth. Pour over fruit and nuts and toss to combine. Cover and chill for 30 minutes to an hour before serving. Pair each serving with 8-ounce glass of milk.