Fall Harvest Fruit and Vegetable Tossed Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Fall Harvest Fruit and Vegetable Tossed Salad calories by ingredient


Introduction

This recipe combines fall fruits and vegetables for an unusual mix like Waldorf, coleslaw, potato and tossed salads, all together in one delicious dish. This recipe combines fall fruits and vegetables for an unusual mix like Waldorf, coleslaw, potato and tossed salads, all together in one delicious dish.
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.

Tips

I cook the eggs, potato and croutons in advance and let them chill. I also chill the salad bowl.


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.