A nice refreshing fruit salad #june 2026

This is a staple for all of our holiday meals. Tasty and super easy to make. It needs time to chill in the fridge, so it's a good recipe to prepare the day before.

All ingredients may be changed to suit your dietary needs. For example, the salad tastes just as wonderful with light Cool Whip, cottage cheese made with skim milk, sugar-free jello, etc. Your guests will never know the difference!

My mom always had a big garden so this was a staple salad in the summer.

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1.5 cups)Per Serving: 161 calories; 3g protein; 16g fat, 6g carbs (2.5 carbs: 1 protein)Recipe = 3 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)*This recipe is from Operation Live Well: Eat Well to Live Well cookbook.

This is a wonderful recipe the will fill you up without weighing you down.

Please try this its a very healthy salad and dont forget to send me picture if you have any question please ask

this recipe I learn from a chef In shangrila golden sand penang and is so nice

The original version was introduced on March 14, 1896. It was created at The Waldorf-Astoria hotel for a charity ball given in honor of the St. Mary's Hospital for Children. The original recipe was just apples, celery, and mayonnaise. Over the years it has evolved into many different ways to prepare and to eat. Here is my version.

My grandma made these all the time when I was a kid. I loved them!*If you don't like mayo you can use whipped topping, cream cheese, yogurt, etc.. you can change the fruit, add chopped nuts.. whatever best suits your taste!

Here’s a little bit of trivia for you: this dish has been around for much longer than you might think. It first appeared in the 19th century and was created by Oscar Tschirky, maître d'hôtel of the Waldorf Astoria hotel, as a specialty dish for its opening. It quickly became popular among the jet set of New York. Our recipe is served alongside a yogurt dressing made with EVOO from Spain!