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Fruity Tossed Salad Recipe

Photo by: Taste of Home

A colorful combo of fruity flavors makes Beverly Little’s refreshing, light salad a winter favorite in Marietta, Georgia. Coconut and nuts add a fun crunch and fancy feel!

This recipe is:

Healthy

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2 Servings
Prep/Total Time: 15 min.

Ingredients

3 cups torn red leaf lettuce
1/4 cup chopped apple
1/4 cup chopped dates
1/4 cup dried cranberries
1 tablespoon cranberry juice
1 tablespoon orange juice
1 teaspoon white wine vinegar
3/4 teaspoon Crisco® Extra Virgin Olive Oil
1/8 teaspoon salt
1 tablespoon flaked coconut, toasted
1 tablespoon chopped walnuts, toasted

Directions

In a small bowl, combine the lettuce, apple, dates and cranberries. In another bowl, whisk the cranberry juice, orange juice, vinegar, oil and salt. Pour over salad and toss to coat. Top with coconut and walnuts. Yield: 2 servings.

Nutrition Facts: 1-1/4 cups equals 193 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 164 mg sodium, 38 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 2 fruit, 1 vegetable, 1 fat.

Fruity Tossed Salad published in Cooking for 2 Winter 2007, p11

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