Banana-Kiwi Salad

1. Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.

Tips

To toast nuts & seeds on the stove top: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Per serving: 171 calories; 6 g fat (1 g saturated fat, 3 g mono unsaturated fat); 0 mg cholesterol; 30 g carbohydrates; 3 g protein; 5 g fiber; 151 mg sodium; 544 mg potassium

Nutrition Bonus: Vitamin C (190% daily value), Fiber (20% dv), Potassium & Vitamin A (15% dv).

Exchanges: 2 fruit, 1 fat

Contributed by: EatingWell.com

Put away any preconceived notions of Grandma’s fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.