Fruity Tossed Salad Recipe
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Fruity Tossed Salad Recipe

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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!
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 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 olive oil
  • 1/8 teaspoon salt
  • 1 tablespoon sweetened shredded coconut, toasted
  • 1 tablespoon chopped walnuts, toasted

Nutritional Facts

1-1/4 cup: 193 calories, 5g fat (1g saturated fat), 0 cholesterol, 164mg sodium, 38g carbohydrate (30g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 2 fruit, 1 vegetable, 1 fat.


  1. 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.
Originally published as Fruity Tossed Salad in Cooking for 2 Winter 2007, p11

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howdu User ID: 1170706 146519
Reviewed Jan. 17, 2011

"This was very good. I used Pomegranate juice instead of cranberry in the dressing, nad omitted the coconut. Delish!"

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