Recipe
Salad
Purple Cantaloupe Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (20 oz) can Hy-Vee pineapple chunks, undrained | ||
| 1 (8 oz) can crushed pineapple, undrained | ||
| 1 c. Hy-Vee sour cream | ||
| 1 (3.12 oz) pkg Hy-Vee vanilla instant pudding | ||
| 1 (9 oz) pkg frozen Hy-Vee cheese tortellini | ||
| 2 medium bananas, sliced | ||
| 1 (16 oz) pkg Hy-Vee cherry berry blend, thawed | ||
| 3 c. cantaloupe, seeded, cut into 1-inch pieces |
Directions
- Drain pineapple chunks and reserve liquid. Add water to juice to make 3/4 cup. Set chunks aside.
- In a medium mixing bowl, stir together juice, crushed pineapple, sour cream and pudding mix. Refrigerate 10 minutes.
- Meanwhile, cook tortellini according to package directions. Drain.
- In large mixing bowl, combine tortellini, pineapple chunks, bananas, berry blend and cantaloupe.
- Stir pudding mixture into fruit. Cover and refrigerate 3 hours.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 10mg
- Sodium: 95mg
- Total Carbohydrates: 18g
- Protein: 2g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 25%
0%
Iron 2%
0%
Calcium 4%