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Try these recipes for salads. Salad
Apple-Hazelnut Salad In A Cup
2 tablespoons non-fat, bottled raspberry vinaigrette
1 apple, diced
1/4 cup dried fruit tidbits (available in the dried fruit section, in cranberry-orange and other flavors)
2 tablespoons chopped hazelnuts (available in small bags in the baking section)
1 cup pre-cut mixed greens, rinsed and drained well (from a bag or by the pound in the produce section) 

Layer the ingredients in the order listed above in a large insulated cup with a lid. When ready to eat, shake the cup well and grab a fork!

Sensational Five Star Fruit Salad
For the Salad
1 sweet pineapple (fresh, frozen or canned), peeled, cored, and diced into small cubes
1 mango, peeled and sliced into thin strips (the pit is almond-shaped and sticks to the fruit, so just cut around it)
3 green anjou pears, cored and diced into small cubes (leave the peel on for color and fiber)
1 large ruby red grapefruit, segmented
Seeds of 1 pomegranate 
5 limes
3 tablespoons honey 

Squeeze the juice from the limes. Whisk the lime juice and honey. Combine all the fruit, or layer in a clear bowl. Pour the dressing on top and serve. Serves 6. Source: Centers for Disease Control, 5-a-Day, June 18, 2003

Kids’ Favorite Fruit Salad
1 (17-oz.) can fruit cocktail, drained
1 1/2 cups miniature marshmallows
1/4 cup drained maraschino cherries, halved
2 medium bananas, sliced
1 medium apple, coarsely chopped
1 1/2 cups frozen whipped topping, thawed, or sweetened whipped cream
Lettuce leaves

In a large bowl, combine all the ingredients except the whipped topping and lettuce; mix lightly. Gently fold in the whipped topping. Serve immediately, or if you want to serve it later, cover the bowl and put it into the refrigerator. To serve, spoon the salad onto lettuce-lined plates. To garnish, add a few more maraschino cherries to add some color and fun!

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