Fruit Nut Salad Food

FRUIT 'N' NUT TOSSED SALAD

Fruit 'N' Nut Tossed Salad image

With its sweet lemony dressing, this green salad comes together in only 15 minutes. Sue Stewart shares the pretty medley. "Even my picky 6-year-old will eat this," she notes from Hales Corners, Wisconsin.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 head romaine, torn
1 can (11 ounces) mandarin oranges, drained
1 cup seedless red grapes, halved
1/2 cup slivered almonds, toasted
DRESSING:
1/4 cup vegetable oil
3 tablespoons sugar
3 tablespoons lemon juice
1/4 teaspoon grated lemon zest
Dash salt and pepper

Steps:

In a large bowl, gently toss the romaine, oranges, grapes and almonds. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutrition Facts :

RANCHY FRUIT AND NUT SALAD

Ranchy Fruit and Nut Salad image

Quick, tasty and simple salad - the nuts and dried fruit make a great combo.

Provided by Jason Melo Hall

Categories Salad Vegetable Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups mixed salad greens
¼ cup ranch dressing
¾ cup diced tomato
¾ cup dried cranberries
½ cup sunflower seeds
⅓ cup almonds
2 tablespoons flax seeds
⅓ teaspoon sea salt
¼ teaspoon chopped garlic
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Mix salad greens and ranch dressing together in a bowl until evenly coated. Add tomato, cranberries, sunflower seeds, almonds, flax seeds, sea salt, and garlic; mix well. Top with Parmesan cheese.

Nutrition Facts : Calories 184.3 calories, Carbohydrate 14.6 g, Cholesterol 3.1 mg, Fat 13.2 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 170.3 mg, Sugar 8.7 g

FRUIT & NUT SALAD

Fruit & Nut Salad image

The festive colors in this salad make it a delightful addition to the holiday spread. Quick and easy, this recipe tastes good and is also good for you.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 7

Ingredients

4 medium firm bananas, sliced
1 medium green apple, chopped
1 medium red apple, chopped
1/2 cup miniature marshmallows
1/2 cup dried cranberries
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup dry roasted peanuts, coarsely chopped, divided

Steps:

In a large bowl, gently stir the bananas, apples, marshmallows, cranberries and whipped topping. Fold in 1/4 cup peanuts. Refrigerate until serving. Sprinkle with remaining peanuts just before serving.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

FRUIT & NUT PASTA SALAD

Fruit & Nut Pasta Salad image

Make and share this Fruit & Nut Pasta Salad recipe from Food.com.

Provided by bkazlo06

Categories Low Cholesterol

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 (13 1/4 ounce) box ronzoni healthy harvest penne rigate
1 (20 ounce) can pineapple chunks in juice
3 cups apples, chunks
2 cups chopped celery
2 cups raisins
1/2 cup reduced-calorie mayonnaise
1/2 cup light sour cream
1/2 teaspoon salt
1/2 cup chopped walnuts

Steps:

1. Cook pasta according to package directions; drain.
2. Rinse with cold water to cool quickly; drain well.
3. Drain pineapple; reserve 2 Tablespoons juice. Save remaining juice for beverage.
4. Sprinkle reserved juice over apples; toss lightly.
5. In large bowl, stir together pasta, pineapple and remaining ingredients except walnuts. Cover; refrigerate.
6. Sprinkle with walnuts just before serving.

Nutrition Facts : Calories 377.1, Fat 9.8, SaturatedFat 1.9, Cholesterol 8.2, Sodium 242.4, Carbohydrate 68.5, Fiber 4.4, Sugar 31, Protein 7.7

FRUIT & NUT CHICKEN SALAD

Fruit & Nut Chicken Salad image

From The Gadsden Times (online edition) by Mary Lucille Jordan. Can be made with poached or roasted chicken or turkey. Dried cranberries can be substituted for the raisins -- diced celery can be substituted for the onions! Chill if desired, or serve immediately. -------- The salad pictured is made with raisins, both celery and green onions to fill the 1/3 cup measure, (not 1/3 cup of each), and about twice the amount of toasted almonds as called for in the recipe -- the almonds were so good I couldn't resist doubling the amount! It is a nice combination of flavors -- NOTE: salt and pepper can be added to taste.

Provided by KerfuffleUponWincle

Categories Lunch/Snacks

Time 2h20m

Yield 10 1/2 cup servings

Number Of Ingredients 9

Ingredients

3/4 cup raisins or 3/4 cup dried cranberries
1/3 cup apple juice
1/2 cup mayonnaise
1 tablespoon prepared mustard
3 cups diced cooked chicken or 3 cups cooked turkey
1/3 cup thinly sliced green onions (or both!) or 1/3 cup diced celery (or both!)
1/3 cup slivered almonds, toasted
salt (to taste)
pepper (to taste)

Steps:

Combine dried fruit and apple juice in a small saucepan or microwave-safe bowl. Bring to a simmer and stir. Refrigerate 15 minutes.
Mix mayonnaise and mustard in a medium bowl. Add chicken (or turkey), green onions (or celery) and toasted almonds. Mix well. Stir cooled fruit into chicken mixture. Add salt and pepper to taste. Chill if desired, or serve immediately.
Serve over salad greens as a main dish salad, or in pita pockets or on multi-grain bread as a sandwich filling.
Cook time is recommended chill time!
NOTE: 1 1/2 pounds chicken breasts = 2 cups cooked, cubed chicken, or a 3 pound whole chicken yields about 4 1/2 cups cooked/diced.

Nutrition Facts : Calories 175, Fat 8.6, SaturatedFat 1.5, Cholesterol 34.5, Sodium 134.2, Carbohydrate 13.5, Fiber 1, Sugar 8.2, Protein 11.8

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