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Fruity Rainbow Salad Recipe

Fruity Rainbow Salad Recipe photo by Taste of Home

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"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."

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Healthy

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Diabetic Friendly

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Fruity Rainbow Salad Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1 can (8 ounces) unsweetened pineapple chunks
2 cups sliced fresh strawberries
2 cups green grapes
1 can (15 ounces) 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. Yield: 8 servings.

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.

Originally published as Fruity Rainbow Salad in Light & Tasty August/September 2004, p14

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Fruity Rainbow Salad

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Reviewed on Feb. 28, 2012 by tastefusion

This is my favorite fruit salad recipe...I've made it many times! I've also added different fruits, such as watermelon. When i brought it to my mom's group both the moms and kids LOVED it! If any is left over, after a few days it will lose it's perkiness....so my husband has made it into a wonderful Sangria. I also thought it would be good to make into chunky popscicles for the kids:)

Reviewed on Feb. 18, 2009 by Chris Recipes

Using 1/8 cup oj & 1/8 cup lemon juice with honey...no nutmeg