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Seasonal Fruit Salad

Ingredients
  Rice 1 Cup (16 tbs) (Brand)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Vegetable oil/Olive oil 2 Tablespoon
  Navel oranges 2 Medium, peeled and sectioned
  Sugar 1⁄3 Cup (5.33 tbs)
  Vinegar 3 Tablespoon
  Onion juice 2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Canned pineapple chunks 8 Ounce, chilled and drained (1 Can)
  Melon balls 1 Cup (16 tbs)
  Sliced strawberries 1⁄2 Cup (8 tbs)
  Coarsely chopped pecans 1⁄2 Cup (8 tbs)
  Poppy seed dressing 1 Cup (16 tbs)
  Crisp salad greens 1 Cup (16 tbs)
  Whole strawberries 4 (For Garnish)
  Pecans 1 Tablespoon (For Garnish)
  Salt 1⁄2 Teaspoon
  Vegetable oil 1⁄2 Cup (8 tbs) (Not Olive Oil)
  Poppy seeds 2 Teaspoon
Directions

Cook rice with water, salt and butter or margarine according to package directions.
While hot, toss with oil in a large bowl.
Cover and chill well.
Add pineapple, melon, strawberries, chopped pecans and Poppy-Seed Dressing.
Toss lightly.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Interest: 
Healthy

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4.194445
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4441 Calories from Fat 2852

% Daily Value*

Total Fat 321 g494.1%

Saturated Fat 48.3 g241.4%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 4866 mg202.8%

Total Carbohydrates 376 g125.2%

Dietary Fiber 26.3 g105.3%

Sugars 177.9 g

Protein 28 g56.8%

Vitamin A 103.8% Vitamin C 478.5%

Calcium 63.3% Iron 32.7%

*Based on a 2000 Calorie diet

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Seasonal Fruit Salad Recipe