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Fresh Fruit Salad

Canned unsweetened pineapple chunks may be substituted if fresh, pared pineapple is not available. 

Makes:  6 servings

1 1/2      cups fresh strawberries, halved
1 1/2      cups seedless grapes
1            cup fresh pineapple chunks
1            cup chopped pears
2            medium-sized bananas
    

Dressing:  (makes  3/4 cup)
3/4        cup vanilla low-fat or nonfat yogurt
2           teaspoons lemon juice
Dash nutmeg

Place prepared fruit except banana in a large bowl.  Just before serving, slice bananas and add to fruit mixture.  Toss fruit lightly to mix.  Divide into 6 servings.  Combine dressing ingredients in a small bowl and drizzle 2 tablespoons of dressing over each salad before serving.

Hint: Dip sliced bananas in pineapple or orange juice to prevent browning.

Nutrient Analysis, 1 Serving: 122 Calories, 3 g Protein, 28 g Carbohydrate, 1 g Fat, tr Sat Fat, 2 mg Cholesterol, 22 mg Sodium

Exchanges: 2 fruits  or 2 Carb Choices