|Sat Fat||0.5 g
|Mono Fat||3.5 g
|Poly Fat||1.5 g
||Vitamin E||3.3 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
Enjoy fresh fruit of the season at your summer barbeques and outings with this sure-to-please, sweet salad.
1/4 cup seedless raspberry jam
2 tablespoons lemon juice
1 pint strawberries, stems removed, halved
1 cup plum wedges
2 cups pineapple chunks
2 cups cantaloupe chunks
2 cups honeydew chunks
2 cups nectarine chunks
1/2 pint raspberries
1 cup green grapes
1 cup whole natural almonds, roasted*
Whisk together jam and lemon juice. Toss with strawberries and plum wedges. Let stand, covered, up to 2 hours. At serving time, fold in pineapple, cantaloupe, honeydew, nectarines, raspberries, grapes and almonds.
* To roast whole almonds, place them in a preheated 350°F oven on a baking sheet for 7-10 minutes, stirring occasionally, until fragrant.