Fruit and Nut Tossed Salad
Gluten Free Living – 2024
Fruit and Nut Tossed Salad is a delightful Tossed Salad recipe. It includes both red and green grapes, mandarin orange segments and sliced apples for the “fruit,” and almonds for the “nuts.” The homemade salad dressing includes avocado oil and honey along with some grated lemon peel providing the zest. All in all, it is a delicious Tossed Salad that delights the palate along with being very light and refreshing.
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Back in March, I was asked to bring a meal for a young family in our church who recently had a baby that was in NIC-U. I whipped up a String Cheese Manicotti, a loaf of homemade bread, an Apple Cinnamon Coffee Cake for dessert and this springy Tossed salad. They were so grateful for the meal and couldn’t wait to dig in.
Summer is upon us and Tossed Salad recipes are regular fair in our household. We enjoy a lot of salad, but I in particular don’t like getting in a rut and eating the same, old thing all of the time. Since I don’t mind trying out new recipes (almost weekly), I thought this Fruit and Nut Tossed Salad would be a great option. It really is a pleasing salad, even if you choose to use your own favorite salad dressing.
This healthy, low calorie, gluten free, vegan salad is great for company dinners too. It’s easy to whip up and if you don’t add the salad dressing until just before serving, the salad portion will last well in the refrigerator during the day until dinner time. You’ll find this a very satisfying salad that’s a great side dish for almost any kind of entree.
Fruit and Nut Tossed Salad is so light and refreshing.
The Salad Dressing includes lemon zest which spruces up the salad even more!
Here, the dressing is drizzled over the top of the salad ingredients.
Here’s what I did.
I used these ingredients for the salad.
Place spring mix in a large salad bowl.
Add halved red and green grapes.
Add drained mandarin orange segments.
Slice apples and swish in a bowl with lemon juice.
Drain apple slices on paper towels.
Add apple slices.
Sprinkle almond slices over top. Cover and refrigerate until ready to serve.
I used these ingredients for the salad dressing. (That’s a lemon from a friend’s lemon tree).
Shred lemon and set aside.
Pour avocado oil into a small bowl. Add honey.
Add lemon juice, salt and white pepper.
Add lemon zest and whisk to combine. Whisk again before using on salad.
Fruit and Nut Tossed Salad is healthy, low calorie, vegan and gluten free!
This tossed salad is sure to delight your taste buds.
This is a terrific salad to serve during the hot days of summer.
Here’s the recipe.
FRUIT AND NUT TOSSED SALAD
(Recipe adapted from Taste of Home, Quick Cooking, 2005, pg. 178, “Fruit ‘n’ Nut Tossed Salad”)
Fruit and Nut Tossed Salad
Equipment
- 1 large salad bowl
- 1 container for the salad dressing
- 1 sharp knife
- 1 cutting board
- measuring cups
- measuring spoons
- 1 colander
- 1 small bowl
- 1 whisk
Ingredients
SALAD:
- 6 oz. spring mix
- 11 oz. can mandarin orange segments rinsed and well drained
- 1/2 cup red grapes halved
- 1/2 cup green grapes halved
- 1 medium Gala apple unpeeled, cored and sliced
- 1/4 cup lemon juice
- 1/2 cup slivered almonds or sliced almonds
LEMON DRESSING:
- 1/4 cup avocado oil
- 3 tbsp. honey
- 3 tbsp. lemon juice
- 1/2 tsp. grated lemon zest
- 1 dash ground white pepper or ground black pepper
- 1 dash sea salt
Instructions
SALAD:
- Slice and core apple.
- Swish apple slices in a small bowl filled with the lemon juice.
- Lay apple slices out on paper towels to drain; set aside.
- In a large bowl, layer the spring mix, mandarin oranges, grapes, apple slices and almonds.
- Refrigerate until ready to serve.
LEMON DRESSING:
- In a small bowl, whisk the Lemon Dressing ingredients.
- To serve: drizzle salad dressing over top of salad and toss to coat.
Notes
Nutrition
Apples, grapes and mandarin oranges provide fresh, fruity taste.
Almonds provide crunchy texture and the lemon zest finishes the recipe off completely.
Fruit and Nut Tossed Salad is easy and delicious!
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Fruit and Nut Tossed Salad – Can’t Stay Out of the Kitchen | My Meals are on Wheels
August 19, 2024 at 3:24 am
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