Pineapple-Berry Salad with Honey Mint Dressing

Honey and mint jazz up this quick-to-make berry and pineapple fruit salad with fresh tropical flavors!

Makes:4 servings (3/4 cup each)

3 tablespoons frozen (thawed) lemonade concentrate

2 tablespoons honey

1 tablespoon chopped fresh mint leaves

1/2 fresh pineapple, peeled, cored and cut into chunks (about 2 cups)

1/4 cup fresh blueberries

1/4 cup fresh raspberries

1/4 cup sliced fresh strawberries

1. In 1-cup measuring cup, mix lemonade concentrate, honey and mint.

2. In large bowl, gently stir together remaining ingredients. Stir in lemonade mixture until fruits are coated. Serve immediately, or refrigerate up to 4 hours.

Nutritional Information

1 Serving: Calories 120 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 28g (Dietary Fiber 2g, Sugars 23g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 70%; Calcium 0%; Iron 2% Exchanges: 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

George Rapitis

Contact him at: 734 578 6093

with question or for personal menus. Cookbooks at: www.planetyorgos.com. or visit www.eatrightbygeorge.com

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About the writer: Penny Golden

Publisher of the Body Mind Spirit Guide

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