Perfect Food, Picnic, Tailgate, Backyard Recipes and more...
Web Alan's Kitchen Recipes

Home  | Salad  | Shopping Tips | Newsletter  | Contact Us


Perfect Food, Picnic, Tailgate, Backyard Recipes and more...


Barbecue Recipes


Beverage Recipes


Bread Recipes


Cheese, Egg & Pasta Recipes
> Chili Recipes
> Dessert Recipes
> Main Dish Recipes
> Salad Recipes

Meal Salads & Dressings

> Salsa, Dip & Relish Recipes
> Sandwich Recipes
> Slow Cooker Recipes
> Soup & Stew Recipes
> Vegetable & Side Dish Recipes
> Kitchen Tips
> Ask AlansKitchen
> Backyard 
> Picnic Getaways
> Menus
> Glossary
> Ingredients
> Terms


Fruit Antipasto Salad
Makes 10 servings.

1 - fresh pineapple

2 - firm, medium bananas, sliced diagonally

2 - oranges, peeled and sliced

1/2 - cup thinly sliced red onion

1/2 - pound low fat sharp cheddar cheese, cut into 1-inch cubes

2 - jars (6 ounces each) marinated artichoke hearts, drained

green or red leaf lettuce

1/2 - cup fat free or light prepared Italian salad dressing

  • Twist crown from pineapple and quarter pineapple lengthwise. 

  • Remove core. Cut whole fruit from skin and slice fruit into thin wedges.

  • Arrange bananas, oranges, onion, cheese and artichoke hearts on lettuce-lined platter. 

  • Drizzle dressing evenly over platter.

Picnicking & Tailgating

Cover the salad and keep chilled until you are ready to picnic or tailgate. Store additional dressing in a jar with a tight fitting lid to pass separately.

Place the chilled salad in a plastic container and place in your ice chest for storage until getting to the picnic.

2006 Alan's KitchenPowered by...
Reproduction of material from any AlansKitchen pages 
without written permission is strictly prohibited
E-mail | AlansKitchen Privacy Policy