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Fruity Rainbow Salad

By: Teri Lindquist

"'This is a beautiful salad with all of its colorful fruits,' confirms Teri Lindquist from Gurnee, Illinois. 'You can use other produce as well, such as melon balls, bananas, apples and such. The sweet and tangy marinade gives the salad a refreshing zip.'"

Rate/Review | Read Reviews (6)

270 Saves

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (8 ounce) can unsweetened pineapple chunks
2 cups sliced fresh strawberries
2 cups green grapes
1 (15 ounce) can mandarin oranges, drained
1 cup fresh blueberries
1 cup sliced nectarines
1/4 cup lemon juice
1/4 cup honey
1/8 teaspoon ground nutmeg

Directions

Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use). In a bowl, combine the pineapple, strawberries, grapes, oranges, blueberries and nectarines.
In another bowl, combine the lemon juice, honey, nutmeg and reserved pineapple juice. Pour over fruit; mix gently. Cover and refrigerate for several hours or overnight.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 117 calories, 1 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 fruit.