Regional Medical Center | Thrive for Life | Spring 2016

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Fruit and cheese salad
Makes 7 servings.
Ingredients
Dressing
2 tablespoons raspberry-flavored
vinegar
¼ cup fat-free, reduced-sodium
chicken broth
2 tablespoons extra-virgin olive oil
1 teaspoon mildly flavored honey
½ teaspoon dried mint leaves
Salad
6 cups torn, mixed salad greens
1 cup watercress, stems trimmed
and chopped
½ cup red onion, very thinly
sliced
1 freshly peeled,
chopped orange or
1 can (11 ounces)
mandarin orange
sections,
drained
2 ounces
crumbled
reduced-fat
feta cheese
Directions
● ● To make dressing, blend vinegar,
broth, oil, honey and mint at low
speed until combined. Transfer to
a jar with a tight lid; refrigerate
until needed (up to 3 days).
● ● For the salad, in a large bowl toss
the mixed greens, watercress,
onion and orange.
Shake dressing until thoroughly
reblended, drizzle over salad and toss
lightly. Sprinkle crumbled
feta over the top
and serve.
Nutrition information
Serving size: 1⁄7 recipe. Amount per
serving: 82 calories, 5g total fat
(1g saturated fat), 8g carbohydrates,
3g protein, 2g dietary fiber,
143mg sodium, 85mg potassium.
Source: American Institute for Cancer Research
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