Recipe
Salad
Tropical Fruit Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (20 oz) can pineapple chunks, drained | ||
| 1 (11 oz) can mandarin oranges, drained | ||
| 1 (6 oz) jar maraschino cherries, drained | ||
| 1 medium organic banana, sliced | ||
| ¾ c. mini marshmallows | ||
| 1 (6 oz) container Stonyfield Farm low-fat vanilla yogurt | ||
| ⅓ c. coconut, toasted* |
Directions
- Stir together all ingredients except coconut in a medium bowl. Cover; refrigerate 2 hours.
- Stir in coconut just before serving.
- *To toast coconut, place coconut in a thin layer in a baking pan. Toast in oven at 350 degrees for 5 to 8 minutes, stirring occasionally.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 19g
- Protein: 1g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 4%
Recipe Source:
Hy-Vee HealthMarket, March 2007.