RAINBOW FRUIT SALAD WITH MAPLE-LIME DRESSING
SERVES 10 TO 12 PORTIONS
2 cups chopped strawberries
2 cups halved seedless green grapes
2 cups blueberries
1 1/2 cups chopped fresh mango
1 1/2 cups chopped fresh pineapple
One 312g (11oz) can mandarin oranges, rinsed, drained, and cut in half
1/2 cup maple syrup
Grated zest and juice of 2 limes
2 tbsp. chopped fresh mint
NUTRITIONAL VALUES
Calories: 95kcal
Fat: 0.4g (0g S.Fat)
Carbs: 24g
Protein: 0.8g
Sugar: 19.5g
Sodium: 3mg
METHOD
In a large mixing bowl, combine the strawberries, grapes, blueberries, mango, pineapple, and mandarin oranges.
Combine the maple syrup, lime zest, and juice in a small bowl or cup. Toss the fruit and mint with the dressing until well combined. Refrigerate for 1 hour before serving, covered. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.
Combine the maple syrup, lime zest, and juice in a small bowl or cup. Toss the fruit and mint with the dressing until well combined. Refrigerate for 1 hour before serving, covered. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.
VARIATION
For a similar effect, combine dried fruits and leave
overnight.
