Fruit & Nut Salad Recipe

Fruit & Nut Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

The festive colors in this salad make it a delightful addition to the holiday spread. Quick and easy, this recipe tastes good and is also good for you.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Fruit & Nut Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fruit & Nut Salad Recipe

Prep/Total Time: 15 min.

Yield: 9 Servings

15 15

Ingredients

4 medium firm bananas, sliced
1 medium green apple, chopped
1 medium red apple, chopped
1/2 cup miniature marshmallows
1/2 cup dried cranberries
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup dry roasted peanuts, coarsely chopped, divided

Directions

In a large bowl, gently stir the bananas, apples, marshmallows, cranberries and whipped topping. Fold in 1/4 cup peanuts. Refrigerate until serving. Sprinkle with remaining peanuts just before serving. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 208 calories, 8 g fat (5 g saturated fat), 0 cholesterol, 67 mg sodium, 31 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 fruit.

Originally published as Fruit & Nut Salad in Country December/January 2009, p53

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.