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Fruit Antipasto Salad
Makes 10 servings.

1 - fresh pineapple

2 - firm, medium bananas, sliced diagonally

2 - oranges, peeled and sliced

1/2 - cup thinly sliced red onion

1/2 - pound low fat sharp cheddar cheese, cut into 1-inch cubes

2 - jars (6 ounces each) marinated artichoke hearts, drained

green or red leaf lettuce

1/2 - cup fat free or light prepared Italian salad dressing

  • Twist crown from pineapple and quarter pineapple lengthwise. 

  • Remove core. Cut whole fruit from skin and slice fruit into thin wedges.

  • Arrange bananas, oranges, onion, cheese and artichoke hearts on lettuce-lined platter. 

  • Drizzle dressing evenly over platter.

Picnicking & Tailgating

Cover the salad and keep chilled until you are ready to picnic or tailgate. Store additional dressing in a jar with a tight fitting lid to pass separately.

Place the chilled salad in a plastic container and place in your ice chest for storage until getting to the picnic.


 
 
 
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