Topped with candied macadamia nuts, this simple, refreshing salad adds a special touch to any meal.
Candied Macadamia Nuts
cup macadamia nuts, coarsely chopped
cups baby spinach leaves
cup sliced fresh strawberries
large ripe mango, seed removed, peeled and cut into 12 slices
kiwifruit, peeled, sliced
cup raspberry vinaigrette dressing
In 1-quart saucepan, cook nuts and sugar over low heat, stirring frequently, until sugar is melted and nuts are coated (some sugar may clump and not dissolve). Cool; break apart.
Divide spinach among 4 plates. Arrange strawberries, mango and kiwifruit on spinach. Sprinkle with candied nuts. Drizzle with dressing.
Slivered almonds may be substituted for the macadamia nuts, and refrigerated mango (from 24-oz jar), drained, can be used for the fresh mango.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.