In the spirit of providing my family with the nutrients we need to be healthy and happy, once in a blue moon I’ll chop up a fruit salad.
I’m one of those crazy people who isn’t fond of fruits. I’ll pop a carrot in my mouth before you’ll see me crunch on a grape.
That being said, if you serve me a dazzling fruit salad, I might eat a scoopful. After all, it’s a well known fact that eating 7 – 8 servings of fruits and vegetables is good for your body, and I don’t want to miss out.
This salad was right up my alley. When it comes to fruit, there are a few varieties I’ll eat – cantaloupe, grapes, apricots and berries.
If you add candied walnuts and tangy goat cheese to balance the sweetness, I can get behind a fruit salad like this one.
It didn’t seem necessary to add a dressing, after all the juice in the fruit adds it’s own convenient dressing. But if dressing is your thing, try this citrusy vinaigrette I used with a berry packed salad.
I’m off to do Saturday chores now that breakfast is behind me. I’m seeing more than my share of weeds in the garden, so I’ll be getting my exercise for the day.
Have a terrific weekend!
- ¾ cup walnuts, pieces
- 1 tablespoon sugar
- 4 cups cantaloupe, cubed into bite-sized pieces
- 2 cups grapes, red, halved
- ½ cup goat cheese, crumbled
- Preheat a small nonstick pan over medium heat. Add sugar and walnuts. Cook stirring frequently for 3 - 5 minutes until sugar has caramelized over walnuts. Remove and cool.
- Combine remaining ingredients with the walnuts and chill for 15 minutes.
Weight Watchers PointsPlus 6
Saturated fatty acids: 4.57g
Monounsaturated fatty acids: 3.66g
Polyunsaturated fatty acids: 5.73g
Total fat: 13.96g
Calories from fat: 125
Carbohydrate, by difference: 18.08g
Total dietary fiber: 2.30g
Total lipid (fat): 15.25g
Total sugars: 16.11g
“People are attracted to you by what they see in you; they remain attracted to you by what you see in yourself.” Mark Amend
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