Tropical Fruit and Spinach Salad

Tropical Fruit and Spinach Salad

Topped with candied macadamia nuts, this simple, refreshing salad adds a special touch to any meal.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

Candied Macadamia Nuts
1/4
cup macadamia nuts, coarsely chopped
4
teaspoons sugar
Salad
4
cups baby spinach leaves
1
cup sliced fresh strawberries
1
large ripe mango, seed removed, peeled and cut into 12 slices
2
kiwifruit, peeled, sliced
1/2
cup raspberry vinaigrette dressing
  1. 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.
  2. Divide spinach among 4 plates. Arrange strawberries, mango and kiwifruit on spinach. Sprinkle with candied nuts. Drizzle with dressing.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 90mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 4g,
    • Sugars 21g),
  • Protein 2g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.