Purple Cantaloupe Salad

Recipe

Salad
Purple Cantaloupe Salad

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Recipe Data

24
Servings

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    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    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
    2medium bananas, sliced
    1(16 oz) pkg Hy-Vee cherry berry blend, thawed
    3 c.cantaloupe, seeded, cut into 1-inch pieces

    Directions

    1. Drain pineapple chunks and reserve liquid. Add water to juice to make 3/4 cup. Set chunks aside.
    2. In a medium mixing bowl, stir together juice, crushed pineapple, sour cream and pudding mix. Refrigerate 10 minutes.
    3. Meanwhile, cook tortellini according to package directions. Drain.
    4. In large mixing bowl, combine tortellini, pineapple chunks, bananas, berry blend and cantaloupe.
    5. 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%