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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Summer Salad With Macadamias and Rasberry Vinaigrette

Source: The Phytopia Cookbook, ©1998 by Barbara Gollman and Kim Pierce

Fresh greens tossed with strawberries, kiwi, mango and macademia nuts.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	152.8

Total Carbs	25.7 g

Dietary Fiber	4.9 g

Sugars	11.4 g

Total Fat	6.0 g

Saturated Fat	0.7 g

Unsaturated Fat	0.8 g

Potassium	170.6 mg

Protein	2.4 g

Sodium	333.7 mg

Dietary Exchanges 6.0 Fat, 1.1 Vegetables, 0.9 Fruits, 0.2 Other Carbs, 0.0 Starch, 0.0 Lean Meat

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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Servings

Ingredients

2.0
2 tbsp macadamia nuts 2.0
2 each medium shallots 0.5
0 1/2 cup rice vinegar 2.0
2 tbsp frozen grape juice concentrate 0.5
0 1/2 tsp salt 2.0
2 tsp canola oil 8.0
8 cup salad greens 8.0
8 each fresh large strawberries 1.0
1 each fresh mango 1.0
1 each medium kiwi, peeled

Directions

Finely mince half the nuts in a small food processor with the shallots. Transfer to a small bowl; mix in rice vinegar, grape juice concentrate, salt and oil. Chop remaining nuts and set aside.
Reserving 2 Tbsp, pour dressing over the greens and toss. Place greens on serving plate and arrange berries, mango and kiwi on top. Drizzle fruit with remaining dressing and sprinkle with remaining nuts.