Holiday & Seasonal Recipes : Salads Last Updated: Jul 5th, 2009 - 19:42:47 Festive Fruit Salad By Sandra Woodruff  Printer friendly page Yield: 7 servings 2 large naval oranges 8-ounce can pineapple chunks in juice, undrained 1/4 cup shredded sweetened coconut 3 tablespoons sliced almonds or chopped pecans 1 large banana, peeled and sliced 1/2 cup mini marshmallows 1. Use a sharp knife to peel the oranges, cutting down to the flesh. Cut the orange segments away from the membranes, and place the orange segments and the accumulated juices in a large bowl. 2. Add the undrained pineapple chunks, coconut, and almonds or pecans to the oranges, and toss to mix. Cover the salad and refrigerate for at least 2 hours. Add the bananas and marshmallows 30 to 60 minutes before serving. Nutritional Facts (per 1/2-cup serving) Calories: 98   Carbohydrates: 19 g   Fiber: 2.1 g   Fat: 2.6 g   Sat. Fat: 1.2 g Cholesterol: 0 mg Protein: 1.4 g   Sodium: 141mg   Calcium: 29 mg Potassium: 218 mg Diabetic exchanges: 1 carbohydrate, 1/2 fat © Copyright 2005 by eatsmarttoday.com Top of Page