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Festival Salad
Source: The following recipe from The Diabetes Holiday Cookbook, ©2002 by Carolyn Leontos, MS, RD, CDE, Debra Mitchell, CEPC, and Kenneth Weicker, CEC was contributed by Marilyn Helton.

Sweet and crunchy salad of fruit, vegetables, and nuts.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 114.4
Total Carbs 25.8 g
Dietary Fiber 4.9 g
Sugars 17.4 g
Total Fat 1.8 g
Saturated Fat 0.2 g
Unsaturated Fat 0.5 g
Potassium 207.8 mg
Protein 2.3 g
Sodium 17.7 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 1/2 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  romaine lettuce
1 cup  cooked sliced beets
2 each  medium oranges
2 each  medium apples
2 each  medium bananas
0 1/2 each  Jicama, fresh, small
1 each  fresh pineapple
2 tbsp  fresh lemon juice
1 tbsp  cold water
1 tsp  Equal packets
1 each  Pomegranate, fresh, 3 3/8"
1 each  medium limes
0 1/4 cup  peanuts
  1. Line a shallow serving bowl with the outer leaves of the romaine lettuce.
  2. Shred the remaining lettuce and place the shreds on top of the leaves.
  3. Arrange the beets, oranges, apples, bananas, jicama, and pineapple in an eye appealing pattern atop the lettuce.
  4. Mix together the lemon juice, water, and Equal. Drizzle this over the fruit.
  5. Garnish the salad with pomegranate seeds, lime wedges, and chopped peanuts.

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