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Pecan Fruit Salad

This is a very colorful dish for the holidays and a change from jello salads. Peanuts also works well in this salad instead of pecans.—Stephen Allen, Leland, North Carolina
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 2 large tart apples, peeled and thinly sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 1 cup canned sliced beets, drained
  • 1 medium firm banana, sliced
  • 1 tablespoon lemon juice
  • 1/4 cup mayonnaise
  • 2 tablespoons 2% milk
  • 1 tablespoon brown sugar
  • 6 lettuce leaves
  • 3 teaspoons sugar
  • 1/4 cup chopped pecans


  • In a large bowl, combine the apples, oranges, pineapple, beets, banana and lemon juice. Let stand for 10 minutes. Meanwhile, for dressing, combine the mayonnaise, milk and brown sugar in a small bowl.
  • Drain fruit mixture; spoon onto lettuce-lined plates. Sprinkle with sugar and pecans. Serve with dressing.
Nutrition Facts
3/4 cup: 228 calories, 11g fat (1g saturated fat), 4mg cholesterol, 117mg sodium, 33g carbohydrate (27g sugars, 3g fiber), 2g protein.

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  • pamholmes
    Dec 20, 2012

    No comment left

  • sophielle
    Dec 2, 2012

    I made this with fresh fruit & veg, and with a balsamic vinegar dressing. So OK, I didn't quite follow the recipe, but it was delicious ! And healthy. What more can you ask for? Looks? It looked very pretty too!