One day late but still really good! I made the salad with golden raisins, dried cranberries, apricots, peaches and prunes, sunflower seeds, almonds and walnuts, and parsley and basil. I dressed the green salad with a little evoo and dark cherry balsamic (to complement the fruit) and used a nonfat greek yogurt. I was really surprised how much I enjoyed this. The hardest part was waiting for it to come to room temperature.