Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Strawberry | 1 cup (152g) | 49 |
| Spinach | 1 cup raw (30g) | 7 |
| Melon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 8 cups lightly packed spinach leaves
- 1 pint basket California strawberries, stemmed and halved
- 4 cups assorted melon chunks
- 1 1/2 cups orange and grapefruit segments
- Orange-Mint, Strawberry-Ginger or Balsamic-Pepper Dressing
- =
Directions
Line platter or four individual plates with spinach. Top with fruits, dividing equally. Serve with your choice of dressing on the side. Makes 4 servings Orange-Mint Dressing: In bowl whisk 1 container (8 ounces) plain nonfat yogurt; 3 tablespoons thawed orange juice concentrate and 1 teaspoon sugar. Mix in 3 tablespoons chopped mint. Serve immediately, or cover and refrigerate up to 2 days. Makes about 1 cup. Strawberry-Ginger Dressing: In blender or food processor puree 1 1/2 cups California strawberries; transfer to bowl. Mix in 1 1/2 to 2 tablespoons honey; 1 1/2 tablespoons lime juice; 2 teaspoon grated fresh ginger and a pinch of salt. Use immediately, or cover and refrigerate up to 2 days. Makes about 1 cup. Balsamic-Pepper Dressing: In bowl whisk 1 container (8 ounces) nonfat strawberry yogurt; 1 tablespoon balsamic vinegar; 1 teaspoon honey and 1/2 to 1 teaspoon coarsely ground black pepper. Serve immediately or cover-and refrigerate up to 2 days. Makes about 1 cup.