Fruit Salad with Honey Lime Dressing
Mixed fruit salad with a honey lime dressing and pound cake croutons.
1 tbsp buttery spread
juice from 1 lime
juice of 2 oranges
2 kiwi fruit
2 tbsps minced mint leaves
1 <span class="measurestring" title="medium (2-3/4" dia) (approx 3 per lb)">medium</span> apple
2 <span class="measurestring" title="medium (7" to 7-7/8" long)">medium</span> bananas
3 tbsps lemon juice
2 <span class="measurestring" title="wedge, medium (1/8 of medium melon)">wedges medium</span> cantaloupe
5 <span class="measurestring" title="medium (1-1/4" dia)">medium</span> strawberries
8 oz angelfood cake
1/3 cup honey
Squeeze orange and lemon juice in a large bowl. Cut apple, banana, kiwi, melon into cubes and place in bowl covering in juice.
Add the remaining fruit with the juices, cover the bowl and refrigerate at least 2 hours.
Whisk honey and lime juice until smooth in a medium bowl.
Mix thoroughly before serving.
To make pound cake croutons, pre-heat oven to 350 °F (175 °C).
With long sharp knife, slice angelfood cake into cubes. Bake 12 minutes turning twice until golden.
Melt butter in a large skillet over medium heat. Stir in mint then add toasted angelfood cake. Sauté 1-2 minutes or until golden.
Spoon into serving bowls, drizzle with dressing, top with croutons.
in 1 serving of Fruit Salad with Honey Lime Dressing.
, 89% carbs, 5% protein.
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