Banana-Kiwi SaladPut away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.
Makes: 4 servings Active Time: 25 minutes Total Time: 25 minutes Ingredients 2 tablespoons lime juice 1 tablespoon canola oil 1 tablespoon minced shallot 2 teaspoons rice vinegar 1 teaspoon honey 1/4 teaspoon salt Pinch of cayenne pepper, or to taste 4 kiwis, peeled and diced 2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices 1/2 cup diced red bell pepper 2 tablespoons thinly sliced fresh mint 2 tablespoons chopped cashews, toasted (see Tip) Preparation Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews. Tips & Notes Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes. Nutrition Per serving: 170 calories; 6 g fat ( 1 g sat ); 0 mg cholesterol; 30 g carbohydrates; 1 g added sugars; 3 g protein; 5 g fiber; 151 mg sodium; 544 mg potassium. Nutrition Bonus: Vitamin C (190% daily value), Fiber (20% dv), Potassium & Vitamin A (15% dv). Carbohydrate Servings: 1 1/2 Exchanges: 2 fruit, 1 fat
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