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Mixed Fresh Fruit Salad

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by: Tablespoon Kitchens
Updated Dec 22, 2016
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Honey and poppy seed dressing provides a simple addition to a fresh fruit salad that's ready in 30 minutes.

Mixed Fresh Fruit Salad

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 8
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Ingredients

Honey-Poppy Seed Dressing

  • 1/4 cup vegetable oil
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons poppy seed

Salad

  • 1 medium pineapple
  • 1 medium orange
  • 1 small bunch seedless green grapes
  • 1 large unpeeled apple

Instructions

  • Step 
    1
    In a tightly covered jar or container, shake the dressing ingredients.
  • Step 
    2
    Cut the pineapple lengthwise into quarters. Cut off the rind and the core, removing any “eyes” or spots left from the rind. Cut the pineapple into about 1-inch chunks to make 4 cups.
  • Step 
    3
    Peel the orange, using a paring knife. Cut along the membrane of both sides of one orange section. Remove that section, and continue with the rest of the orange.
  • Step 
    4
    Wash the grapes, and cut in half.
  • Step 
    5
    Cut the unpeeled apple into quarters, and remove the core and seeds. Cut each quarter into 1-inch pieces.
  • Step 
    6
    Shake the dressing again to mix ingredients. In a large glass or plastic bowl, mix the fruits and the dressing. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator.

Nutrition

210 Calories
10g Total Fat
1g Protein
31g Total Carbohydrate
25g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
230mg
6%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
10%
Sugars
25g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
80%
80%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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