nutritional information

Per SERVING:

  • Calories: 250
  • Protein: 12 g
  • Total Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 37 g
  • Cholesterol: 10 mg
  • Sodium: 135 mg
  • Fiber: 6 g
  • Sugar: 28 g

Fruit-and-Flower Salad

Fruit-and-Flower Salad

Serves 6

30 minutes or fewer

Edible flowers are an irresistible way to turn fresh salads into party food. Purchase prepicked, certified edible flowers at well-stocked supermarkets. Serve with toasted cheese squares and chilled lemon tea.
  • ½ cantaloupe, cut into cubes
  • 1 cup fresh pineapple cubes
  • ½ pint fresh raspberries
  • ½ pint fresh blackberries
  • 1 banana, peeled and thinly sliced
  • 1 cup seedless green grapes
  • 1 mango, peeled and cubed
  • 4 oz. part-skim Swiss-style cheese, diced
  • 2 Tbs. rose water, or more to taste
  • 1 cup plain nonfat yogurt
  • 4 Tbs. mango chutney, or to taste
  • ½ cup sliced almonds, toasted
  • About 1 cup edible flowers
  1. Combine fruits and cheese in bowl. Sprinkle with rose water; toss. Blend yogurt and chutney, and pour over salad; toss, if desired. To serve, spoon portions onto individual plates, and garnish with almonds and flowers.
June 2005

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