Sunshine Fruit Salad Recipe

Summary

Preparation Time15 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Torn salad greens4 Cup (64 tbs) (Or Broken)
 Cantaloupe balls1 1⁄2 Cup (24 tbs), mixed together with honeydew balls
 Honeydew balls1 1⁄2 Cup (24 tbs), mixed together with cantaloupe balls
 Oranges2 , peeled and sectioned
 Thin onion slices3 , separated into rings (Use Bermuda Variety)
 Vegetable oil1⁄4 Cup (4 tbs)
 Cider vinegar2 Tablespoon
 Sugar1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Dill weed1⁄4 Teaspoon
 Dry mustard1⁄8 Teaspoon
 Paprika1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 217 Calories from Fat 126

% Daily Value*

Total Fat 14 g22%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 147.5 mg6.1%

Total Carbohydrates 23 g7.8%

Dietary Fiber 3.6 g14.3%

Sugars 19.3 g

Protein 2 g4%

Vitamin A 58.6% Vitamin C 133.3%

Calcium 5.9% Iron 4.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a wide shallow salad bowl, lay the crisp and fresh salad greens.
2. Scatter the melon balls, orange sections and onion rings on top of the greens.
3. Cover with cling film and refrigerate until ready to serve.
4. In a jar with tight fitting lid or a small bowl, combine the remaining ingredients.
5. Shake or whisk the dressing until all the ingredients are well amalgamated.

SERVING
6. Pour the dressing over the salad and use two salad spoon to lightly toss to coat.
7. Pour the dressing in an oil pourer and pass around at the table.
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