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RECIPESSalad RecipesFruit Salads 'A' to 'F' pg 1 >  Fall Festival Fruit Salad


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Serves 4.
Each serving equals three 5 A Day servings

• 4 cups of spinach leaves, chopped
• 1 red apple, cored and thinly sliced
• 1/4 lb grapes
• 1 cantaloupe, or other melon, seeded, pared and cut into chunks
• 1/2 cup pomegranate seeds

Core, rinse, and thoroughly drain lettuce.

Using a stainless steel knife, cut lettuce into bite-size chunks.

Arrange apple slices, grape clusters, and melon wedges on lettuce.

Sprinkle pomegranate seeds over top. Chill.

When ready to serve, drizzle citrus dressing over all.

Citrus Dressing
1/2 cup plain yogurt
1/4 cup unsweetened orange juice concentrate, thawed

Combine yogurt and orange juice concentrate.
Whip until smooth.
Makes about 1 cup.

Nutritional Analysis: Calories 186, Fat 2g, Calories from Fat 8%,
Cholesterol 2mg, Fiber 4g, Sodium 55mg.

CDC.gov - 5 a Day
Source: Produce for Better Health



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