Home > Recipes > Colorful Tossed Salad

Colorful Tossed Salad Recipe

In Kansas City, Missouri, Lee Bremson gives fun crunch to a combination of fruit and mixed greens by sprinkling it with macadamia nuts. "The vinaigrette enhances the taste of the salad without adding lots of extra calories," she notes.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Colorful Tossed Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Colorful Tossed Salad Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

1/4 cup thawed white grape juice concentrate
3 tablespoons white wine vinegar
2 teaspoons canola oil
1/2 teaspoon salt
1/4 teaspoon onion powder
10 cups torn mixed salad greens
8 large fresh strawberries, quartered
1 kiwifruit, peeled and sliced
2 tablespoons sliced green onion
2 tablespoons chopped macadamia nuts, toasted

Directions

In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Refrigerate until serving. Set aside 2 tablespoons of dressing.
Place the greens in a salad bowl and drizzle with remaining dressing. Top with strawberries, kiwi and onion; drizzle with reserved dressing. Sprinkle with nuts. Yield: 8 servings.

Nutritional Analysis: One serving (1-1/4 cups) equals 67 calories, 3 g fat (trace saturated fat), 0 cholesterol, 165 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat.

Originally published as Colorful Tossed Salad in Light & Tasty February/March 2001, p8