Fall Harvest Fruit and Vegetable Tossed Salad

Name: Fall Harvest Fruit and Vegetable Tossed Salad Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: Chop a whole red apple 2 Tbsp of walnuts 1 large stalk of celery 2 Tbsp of onion minced. Combine in a large salad bowl with 2 Tbsp raisins and 1/4 cup shredded low fat cheddar cheese. Peel and dice the eggs and chop the potato with its skin. Add to the mixture. Shred 2 cups of cabbage and 3 cups of diced lettuce and add to the bowl. Set aside. In a small bowl thoroughly mix 8 Tbsp (1/2 cup) of Hellman's Light Mayonnaise together with 1/2 tsp. of garlic powder. Scrape the mayonnaise into the salad and toss coating the whole mixture. Chill in the refrigerator until ready to serve. Toss in the croutons last.

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 2

Ingredients

Chop a whole red apple, 2 Tbsp of walnuts, 1 large stalk of celery, 2 Tbsp of onion, minced. Combine in a large salad bowl with 2 Tbsp raisins and 1/4 cup shredded low fat cheddar cheese. Peel and dice the eggs and chop the potato with its skin. Add to the mixture. Shred 2 cups of cabbage and 3 cups of diced lettuce and add to the bowl. Set aside. In a small bowl, thoroughly mix 8 Tbsp (1/2 cup) of Hellman's Light Mayonnaise together with 1/2 tsp. of garlic powder. Scrape the mayonnaise into the salad and toss, coating the whole mixture. Chill in the refrigerator until ready to serve. Toss in the croutons last.

Directions

Boil two large eggs and one small potato in its skin until cooked through. Chill and set aside. Spray a slice of whole wheat bread with Pam on both sides, sprinkle with garlic powder, cube, and bake in a 275 degree oven stirring often until the croutons are browned.

Serving Size: Makes 2 large dinner salads

Number of Servings: 2

Recipe submitted by SparkPeople user CHARLOTTE1947.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 496.4
Total Fat: 28.9 g
Cholesterol: 222.0 mg
Sodium: 832.4 mg
Total Carbs: 49.6 g
Dietary Fiber: 8.2 g
Protein: 16.5 g

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