| Recipe Name: Fruity Sangria Mushroom Salad |
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| Category: Low Carb |
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| Prep Time |
Cook Time |
Serves |
| 20 mins |
15 mins |
2 |
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Ingredients: |
| Cubed honeydew melon |
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1/2 cup |
| Cubed cantaloupe melon |
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1/2 cup |
| Nectarine pitted and sliced |
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1 |
| Small red apple, cored and diced |
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1 |
| Seedless green grapes |
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1 cup |
| Lemon juice |
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1/4 tablespoon |
| Reduced-calorie whipped topping |
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1/4 cup |
| Grated lime zest |
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1 teaspoon |
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| Simple Syrup: |
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| Fresh ginger |
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1-inch piece |
| Regular lime, quartered |
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1 |
| Splenda Non-Calorie Sweetener |
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2 packets |
| Water |
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1/2 cup |
| White wine or sparkling white wine |
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1/2 cup |
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Method: |
- Combine all ingredients for the syrup in a saucepan. Heat over medium heat and stir until the sweetener is dissolved. Discard the ginger and limes. Let cool and set aside.
- In large bowl combine melon cubes, nectarines, apples, grapes and lemon juice. Pour cooled syrup over fruit and stir lightly to combine. Chill for 1-2 hours.
- Serve in bowls with a dollop of reduced-calorie whipped topping and lime zest.
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