Mixed Fruit Vegetable Salad Recipes
FRUIT AND VEGETABLE SALAD
Getting your family to eat fruits and veggies will be a snap, thanks to this tantalizing salad from Vicky LaMance of Middletown, Ohio. A simple reduced-fat dressing coats her crunchy mix of peppers, celery, cabbage, apples and grapes. Not overpowering, it complements their flavors instead of hiding them.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise and salt. Stir into pepper mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves.
Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FRESH FRUIT AND VEGETABLE SALAD WITH CHILE AND LIME
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the jicama and cut into matchstick-size pieces. You should have about 1 cup. Peel alternating strips from the cucumber, then halve and slice one half into thin slices. Store the other half for another use. Halve the cantaloupe, discard the seeds and scoop out 1 cup melon balls. Reserve the rest for another use. Trim the peel from the pineapple and halve. Reserve half for another use. Halve the remaining half, remove the core, and thinly slice. Peel the mango, cut off the cheeks, and thinly slice.
- Combine the prepped fruit in a bowl with the raspberries. Add the honey, lime juice, zest, some salt and chile powder to taste.
- Cover and marinate in the refrigerator for at least 30 minutes before serving.
MIXED FRUIT SALAD
This refreshing medley of strawberries, bananas, mandarin oranges and pineapple is accompanied by a creamy topping your guests can dollop on. "I whip up the salad for family gatherings and church socials," writes Gusty Crum of Dover, Ohio. "Everyone enjoys it."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the bananas, strawberries, pineapple and oranges. In a small bowl, fold whipped topping into sour cream. Serve with fruit salad.
Nutrition Facts :
FRUITED MIXED GREENS SALAD
Thanks to all the fruits and veggies in this attention-getting side salad, you'll enjoy a good dose of antioxidants. Ann Yarber - Goldsby, OK
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first nine ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 197 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
MIXED VEGETABLE SALAD
Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 5g fiber), Protein 5g protein.
MIXED FRUIT & VEGETABLE SALAD
Make and share this Mixed Fruit & Vegetable Salad recipe from Food.com.
Provided by Dona England
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the apple, cantaloupe, cucumber and peppers into a small neat dice.
- Zest the orange, then slice off the skin. Cut the flesh into a small neat dice.
- Discard the skin, save the zest and the orange flesh.
- Discard the lime after zesting and juicing.
- Stir the orange zest, orange flesh, lime zest and lime juice, basil strips and remaining ingredients into the fruit and vegatable mixture. ( At this point you are combining all ingredients).
- Transfer to a serving bowl, garnish with additional cinnamon and basil.
Nutrition Facts : Calories 69.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.6, Carbohydrate 17.8, Fiber 3.6, Sugar 12.1, Protein 1.6
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