Tossed Fruit Salad Recipe


MethodMain Ingredient


 Sugar1⁄2 Cup (8 tbs)
 Tarragon vinegar1⁄4 Cup (4 tbs)
 Water2 Tablespoon
 Celery salt1 Teaspoon
 Paprika1 Teaspoon
 Dry mustard1 Teaspoon
 Salad oil1 Cup (16 tbs)
 Oranges2 Medium, chilled
 Grapefruit1 Medium, chilled
 Ripe banana1 Medium
 Torn iceberg lettuce4 Cup (64 tbs)
 Torn escarole2 Cup (32 tbs)
 Avocado1 , peeled and thinly sliced
 Red grapes1 Cup (16 tbs), halved and seeded

Nutrition Facts

Serving size: Complete recipe

Calories 3227 Calories from Fat 2259

% Daily Value*

Total Fat 258 g396.5%

Saturated Fat 15.4 g76.8%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 1480.8 mg61.7%

Total Carbohydrates 245 g81.8%

Dietary Fiber 37.4 g149.5%

Sugars 177 g

Protein 15 g29.3%

Vitamin A 153.8% Vitamin C 544.7%

Calcium 34.7% Iron 31.2%

*Based on a 2000 Calorie diet


To make dressing, in saucepan combine sugar, vinegar, and water.
Heat and stir just till sugar dissolves; cool.
Stir in celery salt, paprika, and mustard.
Add oil in slow stream, beating with electric mixer till thick.
Cover and chill.
Peel and section oranges and grapefruit, reserving juices.
Peel and slice banana; brush with reserved citrus juices.
Set aside.
In large salad bowl combine iceberg lettuce and escarole.
Arrange orange and grapefruit sections, banana, avocado slices, and grapes in a circle atop lettuce.
Pour on chilled dressing.
Toss to coat fruit and vegetables