Fruity Rainbow Salad

SUBMITTED 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.'"

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (2)

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.

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.

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REVIEWS

Reviewed on Dec. 23, 2007 by SwanInWA

I served this salad at my Holiday Brunch yesterday and it was a hit. The nutmeg really enhanced the flavor of the fruit without being overpowering. I didn't want to mess with the nectarines, so I used two 8 oz. containers of fresh refrigerated peach chunks. That was the only alteration I made. I recommend serving this with a slotted spoon. This was such a nice alternative to the heavy whipped cream or sour cream recipes. I'll definitely make this again! THANKS!

1 user found this review helpful

Reviewed on Jun. 21, 2007 by KSHUCK

Great salad. I added raspberries as well.

1 user found this review helpful

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