Summer Fruit Salad
5 ounce (1 1/2 cups) uncooked small shell pasta
1 cup seeded watermelon chunks
1 cup fresh strawberry halves
1/2 cup seedless grapes
1 kiwi fruit — peeled, halved lengthwise and sliced
1/2 cup purchased poppy seed salad dressing
3 cups torn mixed salad greens
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well. In large bowl, combine cooked pasta and all remaining ingredients; mix well. Serve immediately. 8 (3/4-cup) servings.
Ingredient Substitution: Use your favorite fruits in this sweet summer salad. You’ll need about 3 cups of bite-sized fruit.
Make-Ahead Tip: To make several hours in advance, prepare the salad as directed except for adding the salad greens. Cover and refrigerate it. Just before serving, add the salad greens and mix well.
Recipe Variation: To make Chicken or Turkey Fruit Salad, add 2 cups of chopped cooked chicken or turkey to the fruit and pasta mixture.
According to the magazine:
Per Serving: 170 Cal (60 calories from fat), 7g Fat (1g sat fat), 3g Pro, 24g Carb, 5mg Chol, 115mg Sod, 10g Sugars, 2g Fiber, Vitamin 6%, Vitamin C 40%, Calcium 0%, Iron 6%
Dietary Exchanges: 1 Starch, 1/2 Fruit, 1-1/2 Fat OR 1-1/2 Carbohydrate, 1-1/2 Fat
WW Points: 4 pt.
Pillsbury Classic Cookbooks Magazine, August 1999