Fruit 'N' Rice Salad Recipe
Fruit 'N' Rice Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This colorful combination of strawberries, pear, peach , pineapple and banana is tossed with yogurt and rice for a delightful side dish that really says summer. Violet Beard from Marshall, Illinois submitted this recipe.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 2 cups cooked rice
  • 1/2 cup quartered fresh strawberries
  • 1/2 cup sliced peeled fresh pear
  • 1/2 cup sliced peeled peach
  • 1/2 cup sliced firm banana
  • 2 tablespoons fat-free plain yogurt
  • 1 tablespoon honey
  • 4 cups fresh baby spinach

Directions

Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture. Yield: 8 servings.
Originally published as Fruit 'N' Rice Salad in Taste of Home June/July 2004, p21

Nutritional Facts

3/4 cup: 159 calories, 1g fat (1g saturated fat), 1mg cholesterol, 24mg sodium, 37g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch.

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 2 cups cooked rice
  • 1/2 cup quartered fresh strawberries
  • 1/2 cup sliced peeled fresh pear
  • 1/2 cup sliced peeled peach
  • 1/2 cup sliced firm banana
  • 2 tablespoons fat-free plain yogurt
  • 1 tablespoon honey
  • 4 cups fresh baby spinach
  1. Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture. Yield: 8 servings.
Originally published as Fruit 'N' Rice Salad in Taste of Home June/July 2004, p21

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