Sweet & Tart Creamy Fruit Salad
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2⁄3 cup light sour cream
- 2 tablespoons lime juice
- 1 tablespoon Splenda sugar substitute
- 1 (8 ounce) can crushed pineapple, drained
- 1 (8 ounce) can mandarin oranges, drained
- 2 granny smith apples
- 2 fuji apples
- 6 tablespoons slivered almonds, toasted
- 6 tablespoons pecan pieces, toasted
directions
- In a small mixing bowl, whisk together the light sour cream, lime juice and Splenda until creamy and well-blended.
- Add the crushed pineapple and the mandarin orange slices to the sour cream mixture and wisk again; the orange slices will probably break up a bit while you wisk them, which is fine.
- Set the sour cream mixture in the refrigerator to chill.
- Core and slice the granny smith and fuji apples into bite-sized chunks and place them in a large bowl.
- Add the chilled sour cream dressing to the sliced apples and stir well, until all of the apple chunks are well-coated with dressing.
- Sprinkle 1 teaspoons to 1 tablespoons of each of the toasted almonds and pecans on top of each serving immediately before eating (you can stir the nuts into the salad if you want to; I sprinkle mine on top immediately before serving so they stay extra crunchy).
- This salad keeps well covered in the refrigerator for a few days; just remember to stir well right before each time you serve it.
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RECIPE SUBMITTED BY
<p>I'm a Can-Do-Ologist who loves fresh, delicious foods... but who hates spending a lot of time in the kitchen since I'm usually cooking for just me. (And I don't like leftovers.) I love experimenting with a blend of new flavors and old favorites, and I am especially fond of thai and eastern spices with tofu and veggies, and of my Mom and Grandma's comfort food recipes.</p>