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.
Ingredients
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1/2 cantaloupe, cut into cubes
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1 cup fresh pineapple cubes
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1/2 pint fresh raspberries
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1/2 pint fresh blackberries
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1 banana, peeled and thinly sliced
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1 cup seedless green grapes
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1 mango, peeled and cubed
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4 ounces part-skim Swiss-style cheese, diced
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2 tablespoons rose water, or more to taste
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1 cup plain nonfat yogurt
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4 tablespoons mango chutney, or to taste
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1/2 cup sliced almonds, toasted
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About 1 cup edible flowers
Directions
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.
Nutrition information
Calories 250, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 37 g, Fiber 6 g, Protein 12 g, Sugars 28 g
Percent Daily Values are based on a 2,000 calorie diet
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