Recipe finder
Honey of a Fruit Salad
- Makes: 8 servings
- Yield: 8 side-dish servings
- Prep 35 mins
- Chill 30 mins
Ingredients
-
Honey and Spice Dressing (see recipe below)
-
1
10 -
ounce package
fresh spinach, stems removed and torn (8 cups)
-
2
cups
sliced strawberries
-
1
cup
pineapple or banana chunks
-
1
cup
sliced, peeled peaches, pears, nectarines, orange sections, and/or cubed cantaloupe or honeydew melon
-
1
cup
seedless green and/or red grapes, halved
-
1
cup
blueberries
-
1/2
cup
coarsely chopped pecans or walnuts
Directions
- Prepare the Honey and Spice Dressing. Cover; chill in the refrigerator while preparing the salad.
- To serve, in a very large bowl, place spinach, strawberries, pineapple, peaches, grapes, blueberries, and pecans. Toss to combine. Drizzle with some of the dressing (about 1/2 cup). Toss to coat evenly. Pass remaining dressing. Store any remaining dressing, covered, in the refrigerator for up to 3 days. Dressing could be served with fresh fruit. Makes 8 side-dish servings.
Honey and Spice Dressing
Ingredients
- 1
ripe medium papaya (1-1/4 cups)
- 3
tablespoons
honey
- 1
teaspoon
finely shredded lime peel
- 3
tablespoons
lime juice
- 2
tablespoons
salad oil
- 1/2
teaspoon
chili powder
- 1/8
teaspoon
salt
-
-
Directions
- Peel papaya; cut in half lengthwise. Remove seeds; coarsely chop papaya; measure 1-1/4 cups. In a food processor bowl or blender container, combine the chopped papaya, honey, lime peel, lime juice, salad oil, chili powder, and salt. Cover; blend or process until smooth. Cover; chill in the refrigerator for at least 30 minutes or up to 3 days. Makes about 1-1/4 cups.
Nutrition Facts
(Honey of a Fruit Salad)
Servings Per Recipe 8, Fat, total (g) 9, sat. fat (g) 1, fiber (g) 6, sodium (mg) 83, iron (mg) 3, cal. (kcal) 169, calcium (mg) 50, vit. C (mg) 53, pro. (g) 2, vit. A (IU) 2089, carb. (g) 24