Fruit Salad Platter with Strawberry Vinaigrette
Pureed strawberries give the fat-free vinaigrette a delightful texture and a lively springtime flavor.
Ingredients
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Kale or lettuce leaves
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2 cups sliced strawberries and/or whole raspberries
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2 kiwi fruit, peeled and thinly sliced
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1 orange, peeled and sectioned
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2 bananas, sliced
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1 medium peach, plum, or nectarine, sliced
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1 small apple or pear, cored and sliced
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2 tablespoons raspberry or red wine vinegar
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2 tablespoons water
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2 teaspoons sugar
Directions
1.
For dressing, in a blender container or food processor bowl place half of the berries, vinegar, water, and sugar. Cover and blend or process until smooth; set aside.
2.
Line a large serving platter with kale or lettuce leaves. Arrange kiwi fruit; orange sections; bananas; peach, plum, or nectarine slices; apple or pear slices; and remaining berries decoratively over kale or lettuce. Drizzle a little of the dressing over salad. Pass remaining dressing. Makes 6 servings.
Nutrition information
Calories 120, Total Fat 1 g, Sodium 3 mg, Carbohydrate 28 g, Fiber 4 g, Protein 2 g. Daily Values: Vitamin A 3%, Vitamin C 124%, Calcium 2%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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