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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.

Prep Time: 20 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 1/2 Vegetables , 1 Fruits , 1/2 Other Carbs
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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2 tbsp  macadamia nuts
2 each  medium shallots
0 1/2 cup  rice vinegar
2 tbsp  frozen grape juice concentrate
0 1/2 tsp  salt
2 tsp  canola oil
8 cup  salad greens
8 each  fresh large strawberries
1 each  fresh mango
1 each  medium kiwi, peeled
  1. 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.
  2. 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.

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