| Calories | 146 |
Fiber | 4 g |
| Fat | 6 g |
Cholesterol | 0 mg |
| Sat Fat | 0.5 g |
Sodium | 8 mg |
| Mono Fat | 3.5 g |
Calcium | 42 mg |
| Poly Fat | 1.5 g |
Magnesium | 45 mg |
| Protein | 3 g |
Potassium | 399 mg |
| Carb | 23 g |
Vitamin E | 3.3 mg* |
| * total alpha-tocopherol equivalents |
|
created by: Almond Board of California
description:
Enjoy fresh fruit of the season at your summer barbeques and outings with this sure-to-please, sweet salad.
servings 13
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.