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Tropical Fruit Salad
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-
Prep
30
min
-
Total
1
hr
30
min
-
Servings
8
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Ingredients
Dressing
-
1/4
cup chopped toasted almonds
-
1/3
cup orange juice
-
2
tablespoons vegetable oil
-
3
tablespoons packed brown sugar
-
2
tablespoons light rum or orange juice
-
1/4
teaspoon salt
-
1/4
teaspoon paprika
Salad
-
3
bananas, sliced
-
2
avocados, pitted, peeled and sliced
-
2
kiwifruit, peeled, sliced
-
1
mango, cut lengthwise in half, seed removed and cut up
-
1
papaya, peeled, seeded and sliced
-
1/4
cup flaked coconut, toasted, if desired
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Steps
-
1
In tightly covered container, shake dressing ingredients. Refrigerate at least 1 hour.
-
2
In large bowl, mix salad ingredients except coconut. Sprinkle with coconut. Serve with dressing.
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-
Avocados are loaded with vitamin B6, a nutrient necessary for proper nerve and immune function.
-
- To toast coconut, spread evenly in an ungreased shallow pan and bake in a 350°F oven for 5 to 7 minutes, stirring occasionally, until golden brown.
- To toast nuts, spread in an ungreased shallow pan and bake in a 350°F oven about 10 minutes, stirring occasionally, until golden brown.
-
Serve this salad with flair! Spoon individual portions into coconut shells or hollowed-out pineapple shells that have been cut into fourths.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 260
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 90mg
- 4%
- Potassium
- 590mg
- 17%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 6g
- 23%
- Sugars
- 20g
- Protein
- 2g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 100%
- 100%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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