California Fruit Salad Recipe

Summary

Difficulty LevelVery EasyHealth IndexHealthy
CuisineCourse
MethodVegetarian

Ingredients

 Pine nuts/Slivered almonds3 Tablespoon
 Oranges2 Pound (4 Whole, 1/2 Pound Each)
 Grapefruit1 1⁄2 Pound (2 Whole, 3/4 Pound Each, Ruby / Pink Colored)
 Firm ripe avocados1 Pound (2 Whole, 1 Pound Each)
 Lettuce leaves4 Large, rinsed and crisped (Butter / Green / Red Leaf)
 Firm ripe papaya1 Pound, peeled, seeded (1 Whole)
 Grapes2 Cup (32 tbs), rinsed (Red / Black Colored)
 Poppy seed dressing1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2647 Calories from Fat 1354

% Daily Value*

Total Fat 156 g240.2%

Saturated Fat 21 g105.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1391.4 mg58%

Total Carbohydrates 325 g108.4%

Dietary Fiber 72.9 g291.6%

Sugars 185.3 g

Protein 31 g61.9%

Vitamin A 252.3% Vitamin C 1713.1%

Calcium 79.4% Iron 47.6%

*Based on a 2000 Calorie diet

Directions

1. In a 6- to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.
2. Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.
3. Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.
4. Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.
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