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Tossed Fruit Salad's picture
  Sugar 1⁄2 Cup (8 tbs)
  Tarragon vinegar 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Celery salt 1 Teaspoon
  Paprika 1 Teaspoon
  Dry mustard 1 Teaspoon
  Salad oil 1 Cup (16 tbs)
  Oranges 2 Medium, chilled
  Grapefruit 1 Medium, chilled
  Ripe banana 1 Medium
  Torn iceberg lettuce 4 Cup (64 tbs)
  Torn escarole 2 Cup (32 tbs)
  Avocado 1 , peeled and thinly sliced
  Red grapes 1 Cup (16 tbs), halved and seeded

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

Recipe Summary


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Nutrition Rank

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

Tossed Fruit Salad Recipe