Colorful Tossed Salad Recipe

Publisher Photo

Colorful Tossed Salad Recipe

Be the first to add a review
Publisher Photo
In Kansas City, Missouri, Lee Bremson gives fun crunch to a combination of fruit and mixed greens by sprinkling it with macadamia nuts. "The vinaigrette enhances the taste of the salad without adding lots of extra calories," she notes.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/4 cup white grape juice concentrate
  • 3 tablespoons white wine vinegar or cider vinegar
  • 2 teaspoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 10 cups torn mixed salad greens
  • 8 large fresh strawberries, quartered
  • 1 kiwifruit, peeled and sliced
  • 2 tablespoons sliced green onion
  • 2 tablespoons chopped macadamia nuts, toasted

Directions

In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Refrigerate until serving. set aside 2 tablespoons of dressing. Place the greens in a salad bowl and drizzle with remaining dressing. Top with strawberries, kiwi and onion; drizzle with reserved dressing. Sprinkle with nuts. Yield: 8 servings.
Originally published as Colorful Tossed Salad in Light & Tasty February/March 2001, p8

Nutritional Facts

1-1/4 cups: 67 calories, 3g fat (0 saturated fat), 0 cholesterol, 165mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat.

  • 1/4 cup white grape juice concentrate
  • 3 tablespoons white wine vinegar or cider vinegar
  • 2 teaspoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 10 cups torn mixed salad greens
  • 8 large fresh strawberries, quartered
  • 1 kiwifruit, peeled and sliced
  • 2 tablespoons sliced green onion
  • 2 tablespoons chopped macadamia nuts, toasted
  1. In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Refrigerate until serving. set aside 2 tablespoons of dressing. Place the greens in a salad bowl and drizzle with remaining dressing. Top with strawberries, kiwi and onion; drizzle with reserved dressing. Sprinkle with nuts. Yield: 8 servings.
Originally published as Colorful Tossed Salad in Light & Tasty February/March 2001, p8

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forColorful Tossed Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review