Honey-Lime Tropical Salad

 

 

1 cup watermelon, cubed and seeded
1 cup diced banana
1/2 cup seedless green grapes cut in half
1/2 papaya, peeled, seeded and cut into cubes
1/4 cup fresh mint leaves, chopped
2 Tbsp.fresh lime juice
2 tsp. honey
1/3 cup plain nonfat yogurt
1-2 Tbsp. balsamic vinegar
4 cups dark green leaves such as spinach, arugula

 or field greens, rinsed and torn

 

Toss the watermelon, banana, grapes,     papaya, mint leaves, half the lime juice and half the honey until well mixed.  Set it aside.  In a small bowl, stir together the yogurt and the remaining lime juice and honey.  Toss the greens with the balsamic vinegar and divide the greens among four plates.  Arrange the fruit mixture on top, distributing evenly.  Drizzle with the yogurt dressing and serve.

Makes 4 servings.  Per serving: 101 calories, 0 g. total fat (0 g. saturated fat), 26 g. carbohydrate, 2 g. protein, 3 g. dietary fiber, 34 mg. sodium.

 

 

 

This is also a good time to consider how you can keep the season going into the winter months. How about freezing berries and peaches in freezer bags? (Peaches need a little Fruit Fresh [ascorbic acid powder] or lemon juice to keep them from browning.) Freeze tomatoes at their peak of ripeness for use in spaghetti sauce, chili, etc. Even corn on the cob, green beans and zucchini can be frozen for later use. Keep those cancer fighting foods coming!

 

Yours in good health,  Lynne