FRESH FRUIT SALAD
We grow our own strawberries, so our table usually features an abundance of this fruit. We gather other favorite fruits at the store and blend them with our berries for a refreshing, colorful breakfast salad. I serve the dressing on the side, so people can take as much as they want. -Jane Zielinski, Rotterdam Junction, New York
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine strawberries, blueberries, kiwi, bananas and grapes. , In a small bowl, combine yogurt, lemon juice, sugar and vanilla. Serve with fruit.
Nutrition Facts : Calories 104 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 13mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 2g protein.
FRESH FRUIT SALAD PITA
My mom is a fruit and yogurt lover. I make these for her when she comes to visit. This recipe makes a lot and I eat the fruit by itself sometimes. It makes a nice light, refresing lunch or snack. From Doe's Pita Place, Charleston, South Carolina.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, add the first 7 ingredients; stir to combine.
- Using a slotted spoon, transfer 1/2 cup fruit mixture into each pita half.
- Evenly divided yogurt and spoon over fruit mixture inside the pita.
- Sprinkle evenly with brown sugar.
Nutrition Facts : Calories 139.6, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 171.5, Carbohydrate 30.9, Fiber 2.4, Sugar 12.1, Protein 3.8
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
Steps:
- Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
- Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
FRUITY CHICKEN SALAD PITAS
I found this handwritten recipe tucked inside an old community cookbook I bought more than 40 years ago. I made a few changes over the years to suit my family's tastes. -Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients. Fill pita halves with chicken mixture.
Nutrition Facts : Calories 588 calories, Fat 26g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 670mg sodium, Carbohydrate 63g carbohydrate (28g sugars, Fiber 4g fiber), Protein 26g protein.
FRUIT SALSA WITH CINNAMON PITA CHIPS
Easy and delicious! Try chopping the strawberries with an egg chopper by putting the strawberry in one way, cut then turn the other way and cut. It's a real time saver! This is my lower-sugar verson of this very popular recipe. Take it to a potluck or a BBQ and it will be an instant hit! Make sure you take copies of the recipe to share.
Provided by Sooz Cooks
Categories Fruit
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, thoroughly mix the fruit and fruit preserves.
- Cover and chill in the refrigerator at least 15 minutes.
- Preheat oven to 350 degrees F.
- Mix the sugar and cinnamon in a bowl large enough that you can dredge the pita chips.
- For thinner pita chips split each pita round in half so that you have two pita circles.
- Spray each side of the chip with butter flavored cooking spray (I Can't Believe it's not Butter in the butter section of the grocery store is zero calories).
- Stack 4 pitas at a time and cut them into chip size with the pizza cutter or a sharp knife.
- Put chips in the bowl a few at a time and dredge them in the cinnamon sugar.
- Place chip on baking dish.
- Bake in the preheated oven 8 to 10 minutes.
- Allow to cool and serve with fruit salad.
FRUITED TUNA SALAD PITAS
One bite, and you'll swear you're at a restaurant. This bistro-worthy recipe is simple to prepare, yet special enough for lunch guests. -Shelly Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine mayonnaise and honey. Stir in the tuna, oranges, apple, pecans, celery, cranberries and salt. Serve on pita breads with sprouts.
Nutrition Facts : Calories 640 calories, Fat 34g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 899mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 8g fiber), Protein 29g protein.
FRESH FRUIT SALAD
I was looking for a light meal for brunch and decided to toss every type of fruit I had in the house into a yogurt-based salad for lunch. It went over well with my lunch guest who is a fussy eater. My sister actually asked for seconds. The nice thing about this is you make what you need at the time and don't have to bother with leftovers. However, it does keep well for a few days as long as it is refrigerated. Serve in individual dishes with crackers.
Provided by Patricia OHara
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Toss orange, mango, blueberries, strawberries, raspberries, and banana in a large bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over the salad; stir to serve.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 38.1 g, Cholesterol 0.9 mg, Fat 0.9 g, Fiber 6.3 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 27.8 g
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