Fresh Fruit with Balsamic Vinaigrette

The recipe Fresh Fruit with Balsamic Vinaigrette can be made in approximately 15 minutes. This recipe makes 6 servings with 210 calories, 2g of protein, and 7g of fat each. For $1.16 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. 6 people have made this recipe and would make it again. Head to the store and pick up olive oil, water, grapefruit, and a few other things to make it today. Not a lot of people really liked this beverage. It is brought to you by Taste of Home. Overall, this recipe earns a good spoonacular score of 60%. Similar recipes include Fresh Raspberry Balsamic Vinaigrette, Field Salad With Fresh Balsamic Vinaigrette, and Country Ham Salad with Fresh Mozzarellan and Balsamic-Molasses Vinaigrette.

Servings: 6

Preparation duration: 15 minutes

 

Ingredients:

3 tablespoons balsamic vinegar

1 can (11 ounces) mandarin oranges, drained

2 medium grapefruit, peeled and sectioned

1 cup seedless grapes

1/2 teaspoon coarsely ground pepper

1 tablespoon honey

1 medium navel orange, peeled and sectioned

3 tablespoons olive oil

1/4 cup orange juice

2 medium pears, sliced

Red leaf lettuce

1/4 teaspoon salt

2 tablespoons water

Equipment:

Cooking instruction summary:

Directions In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately. Yield: 6 servings. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Fresh Fruit with Balsamic Vinaigrette in Light & TastyDecember/January 2002, p20 Nutritional Facts One serving (3/4 cup) equals 191 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 102 mg sodium, 34 g carbohydrate, 7 g fiber, 2 g protein. Diabetic Exchanges: 2 fruit, 1-1/2 fat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing.

2. Serve immediately.


Nutrition Information:

Quickview
203k Calories
1g Protein
7g Total Fat
36g Carbs
15% Health Score
Limit These
Calories
203k
10%

Fat
7g
11%

  Saturated Fat
1g
6%

Carbohydrates
36g
12%

  Sugar
26g
30%

Cholesterol
0.0mg
0%

Sodium
104mg
5%

Get Enough Of These
Protein
1g
4%

Vitamin C
66mg
81%

Vitamin A
1986IU
40%

Fiber
4g
19%

Vitamin K
14µg
14%

Potassium
380mg
11%

Vitamin E
1mg
9%

Vitamin B1
0.13mg
9%

Folate
30µg
8%

Copper
0.15mg
8%

Vitamin B6
0.13mg
7%

Magnesium
24mg
6%

Manganese
0.11mg
6%

Vitamin B2
0.09mg
6%

Calcium
48mg
5%

Phosphorus
43mg
4%

Vitamin B5
0.35mg
4%

Vitamin B3
0.7mg
4%

Iron
0.62mg
3%

Zinc
0.46mg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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