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Salad      

Number18

Fruit Salad

What you Need

Cutting Board and Carving Knife
Bowl and Spoon

¾ cup (6 pz) fresh fruit per person; choose a mix of fruits, textures and colors.

Sauce, if you wishfor 6 cups (3 lbs) of fruit

⅔ cup orange juice

⅓ cup lemon juice

⅓ cup honey

½ teaspoon orange zest

½ teaspoon lemon zest

1 teaspoon vanilla extract

What to do

What to Do

Cut larger fruits into bite-sized pieces; section oranges, tagerines, etc.
Gently toss all together in a large mixing bowl.
If adding a sauce, pour over the fruit and gently stir to coat well.
Transfer to a serving bowl.

Nutrition

Nutrition Facts: Servings: 4; Amount per serving: Calories 413; Total fat 35.5g 55%; Saturated fat 5.7g 29%; Cholesterol 25mg 8%; Sodium 2210mg 92%; Carbohydrates 16.6g 6%; Fiber 4g 29%; Sugars 3.7g 7%; Protein 8.1g 16%; Based on DV of 2000 calories per day
Variation 1) Stir plain or vanilla yogurt into the sauce before adding to the fruit 2) Choose colors or types of fruit to follow a theme, such as: patriotic, all citrus, all berries, all melon, etc. Variations 1) Use any mix of green cabbage, red cabbage, carrots, zucchini, and/or other 2) Chop vegetables coarse, moderate or fine 3) Dress with creamy or vinaigrette dressing Variations 1) Use any mix of green cabbage, red cabbage, carrots, zucchini, and/or other 2) Chop vegetables coarse, moderate or fine 3) Dress with creamy or vinaigrette dressing