Appetizers / Soups / Salads

Fall Harvest Fruit and Vegetable Tossed Salad is for Dinner.

Fall Harvest Fruit and Vegetable Tossed Salad takes 30 minutes to prepare.

Fall Harvest Fruit and Vegetable Tossed Salad takes 30 minutes to cook.

Fall Harvest Fruit and Vegetable Tossed Salad makes 2 servings.

The ingredients for Fall Harvest Fruit and Vegetable Tossed Salad are:

Chop a whole red apple, 2 Tbsp of walnuts, 1 large stalk of celery, 2 Tbsp of onion, minced. Combine in a large salad bowl with 2 Tbsp raisins and 1/4 cup shredded low fat cheddar cheese. Peel and dice the eggs and chop the potato with its skin. Add to the mixture. Shred 2 cups of cabbage and 3 cups of diced lettuce and add to the bowl. Set aside. In a small bowl, thoroughly mix 8 Tbsp (1/2 cup) of Hellman's Light Mayonnaise together with 1/2 tsp. of garlic powder. Scrape the mayonnaise into the salad and toss, coating the whole mixture. Chill in the refrigerator until ready to serve. Toss in the croutons last.

Here is how you make Fall Harvest Fruit and Vegetable Tossed Salad:

Boil two large eggs and one small potato in its skin until cooked through. Chill and set aside. Spray a slice of whole wheat bread with Pam on both sides, sprinkle with garlic powder, cube, and bake in a 275 degree oven stirring often until the croutons are browned.Serving Size: Makes 2 large dinner saladsNumber of Servings: 2Recipe submitted by SparkPeople user CHARLOTTE1947.

The nutritional information for Fall Harvest Fruit and Vegetable Tossed Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 496.4

• Total Fat: 28.9 g
• Cholesterol: 222.0 mg
• Sodium: 832.4 mg
• Total Carbs: 49.6 g
• Dietary Fiber: 8.2 g
• Protein: 16.5 g