Nuttyflavoredfruitsalad Food
FROZEN FRUIT AND NUT SALAD
For a cool treat, I serve this frozen salad. The fruit is so flavorful and is so easy to whip up.-Betty Shaw, Weirton, West Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine milk and pie filling. Add oranges, pineapple and nuts. Gently fold in whipped topping. Spread in a 13-in. x 9-in. pan. Cover and freeze. Remove from the freezer 15 minutes before serving. Cut into squares; serve on lettuce-lined plates if desired.
Nutrition Facts :
FRUIT SALAD FLUFF
When fresh fruits aren't readily available, this recipe comes in handy because it calls for the canned variety. It's a nice way to offer folks fruit while appeasing their sweet tooth.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine all the fruit in a large bowl. In another bowl, combine whipped topping, sour cream, sugar, lemon juice and salt; fold into fruit mixture. Chill. Just before serving, stir in nuts.
Nutrition Facts : Calories 258 calories, Fat 11g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 31mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
FRUIT SALAD
This fruit salad is perfect for anyone trying to lose weight. 29.3g carbs, .11g saturated fat, 116.3 calories, 1.2g protein per serving.
Provided by mutantpeach
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the lime juice and the sugar. Place cut up fruit in a large salad bowl, pour sugar lime mixture over fruit. Taste and adjust seasonings with more lime or sugar as needed.
Nutrition Facts : Calories 109.6, Fat 0.4, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 28.3, Fiber 2.3, Sugar 23.6, Protein 1.1
NUTTY WARM BRUSSELS SPROUTS SALAD
Originally from Cooking Light but tweaked to our preferences. Have also sprinkled on some recipe#463068 instead of the nuts. Haven't done this yet but think you could make the gratin ahead and the brussels sprouts and keep two aspects separate, then reheat the sprouts in microwave and assemble-just don't put the gratin in until serving or it will turn into mush.
Provided by WiGal
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large nonstick skillet over medium heat.
- Add garlic; cook 1 minute or just until golden, stirring constantly.
- Add cracker crumbs; cook 1 minute or until lightly browned, stirring constantly.
- Transfer crumb mixture to a cup.
- Heat oil over medium heat.
- Add brussels sprouts to pan; cook until a tad brown-stir frequently, add 1/4 cup of water and cook until leaves wilt and cores are crisp-tender, stirring frequently- add more water IF needed-takes about 15 minutes.
- Remove from heat, season with salt and pepper, stir in cracker crumbs.
- Top with walnuts or recipe#463068 and cheese.
- Serve warm.
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