Tossed Fruit Salad Recipes

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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

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 :

HOLIDAY TOSSED SALAD WITH FRUIT



Holiday Tossed Salad with Fruit image

Make and share this Holiday Tossed Salad with Fruit recipe from Food.com.

Provided by Mirj2338

Categories     Fruit

Time 5m

Yield 12 serving(s)

Number Of Ingredients 8

1 (10 ounce) package Italian salad mix
1 (5 ounce) package mixed baby lettuces and spring greens
2 (11 ounce) cans mandarin oranges, drained
1 1/2 cups dried cranberries
1 medium red apple, cored and chopped
1 cup chopped walnuts
1/3 cup shredded cheddar cheese
1 (8 ounce) bottle raspberry vinaigrette dressing

Steps:

  • In a large salad bowl, toss the greens, oranges, cranberries, apple, walnuts, and cheese.
  • Drizzle with vinaigrette just before serving; toss to coat.

FRUITY TOSSED SALAD



Fruity Tossed Salad image

A colorful combo of fruity flavors makes Beverly Little's refreshing, light salad a winter favorite in Marietta, Georgia. Coconut and nuts add a fun crunch and fancy feel!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

3 cups torn red leaf lettuce
1/4 cup chopped apple
1/4 cup chopped dates
1/4 cup dried cranberries
1 tablespoon cranberry juice
1 tablespoon orange juice
1 teaspoon white wine vinegar
3/4 teaspoon olive oil
1/8 teaspoon salt
1 tablespoon sweetened shredded coconut, toasted
1 tablespoon chopped walnuts, toasted

Steps:

  • In a small bowl, combine the lettuce, apple, dates and cranberries. In another bowl, whisk the cranberry juice, orange juice, vinegar, oil and salt. Pour over salad and toss to coat. Top with coconut and walnuts.

Nutrition Facts :

DICED FRUIT SALAD



Diced Fruit Salad image

Experiment with different kinds of fruit, depending on the season and your tastes.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1/2 pineapple, peeled and cut into 1/2-inch dice
1 cup seedless green grapes, quartered
1/2 pint raspberries, sliced in half
1/2 mango, peeled, pitted, and cut into 1/2-inch dice
Juice of 1 lime
2 tablespoons finely chopped mint leaves
Honey (optional)

Steps:

  • Combine pineapple, grapes, raspberries, and mango in a large bowl. Squeeze lime juice over the fruit. Sprinkle chopped mint over the top, and drizzle with honey, if desired. Gently toss to combine, and transfer to individual dessert bowls or plates.

TOSSED FRESH FRUIT SALAD WITH ORANGE MAYONNAISE DRESSING



Tossed Fresh Fruit Salad with Orange Mayonnaise Dressing image

Categories     Berry     Citrus     Fruit     Leafy Green     Onion     Orange     Summer     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Fruit salad
1 honeydew melon
1 pineapple
1 pint strawberries
2 oranges
1/2 head iceberg lettuce
1 head romaine
Orange Mayonnaise Dressing
1/3 cup light corn syrup
3/4 cup real mayonnaise
1/4 cup orange juice
1/8 teaspoon grated onion

Steps:

  • For salad:
  • Cut melon in half, remove seeds, and scoop flesh into balls with ball cutter or teaspoon; chill. Slice off pineapple top; cut pineapple into eighths lengthwise. Place rind side down on cutting board. Cut meat from rind with sharp knife, following curve of fruit. Remove any remaining eyes with point of knife; cut off core. Cube and chill pineapple. Wash, hull and chill strawberries. Pare oranges with sharp knife, cutting completely through white portion; remove sections one at a time cutting down along one side of section and gently lifting other side away from membrane with knife; chill. Wash greens; crisp in refrigerator.
  • Meanwhile, make dressing:
  • Gradually stir corn syrup into mayonnaise. Mix in orange juice and onion. Makes 1 1/4 cups.
  • To serve:
  • Just before serving, tear greens into bite-size pieces in salad bowl. Add fruit; toss with dressing.

CHICKEN AND FRUIT TOSSED SALAD



Chicken and Fruit Tossed Salad image

Looking for a fast dinner? Then check out this Italian-style chicken and fruit salad - a juicy meal that can be tossed up in just 10 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 6

Number Of Ingredients 5

1 bag (10 ounces) salad mix
2 1/2 cups cubed cooked chicken
1 package (6 ounces) diced dried fruits and raisins (about 1 1/4 cups)
1 medium stalk celery, sliced (1/2 cup)
1/2 cup fat-free sweet-spicy French dressing

Steps:

  • Place salad mix, chicken, dried fruits and celery in large bowl.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 50 mg, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 270 mg

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