Fruit-and-Flower Salad
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.
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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.
Ingredients
- 1/2 cantaloupe, cut into cubes
- 1 cup fresh pineapple cubes
- 1/2 pint fresh raspberries
- 1/2 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
- 1/2 cup sliced almonds, toasted
- About 1 cup edible flowers
Preparation
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.
Nutrition Information
- Calories 250
- Carbohydrate Content 37 g
- Cholesterol Content 10 mg
- Fat Content 7 g
- Fiber Content 6 g
- Protein Content 12 g
- Saturated Fat Content 2 g
- Sodium Content 135 mg
- Sugar Content 28 g