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Recipe by Rivky Kleiman

Summer Fruit Salad

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Parve Parve
Easy Easy
8 Servings
Allergens

This salad truly enhances summer’s amazing fruits. Try it while you can. It’s simply sensational!

Ingredients

Salad

  • 1 8-ounce (28 gram) bag arugula

  • 1 cup mango, diced

  • 8 ounces (28 grams) Gefen Mandarin Oranges (whole segments), drained

  • 1 cup strawberries, cleaned and halved

  • 1 cup blueberries

  • 1 cup black cherries, sliced in half and pitted

  • 1 kiwi, peeled, sliced, and cut in half

  • grilled peach slices (optional)

Dressing

Crunch Topping

  • 2 cups Frosted Flakes cereal

  • 2 tablespoons oil

  • 3 tablespoons brown sugar

  • 1/2 cup honey-glazed slivered almonds

Directions

Prepare the Crunch

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

2.

Place all crunch ingredients on baking sheet and mix well. Bake for 15 minutes, tossing once after seven minutes.

To Serve

1.

Whisk together the dressing. Combine all salad ingredients in a large bowl. Just before serving, mix in the dressing and top with the crunch.

Notes:

This salad can be individually plated or tossed together to feed a crowd.

Credits

Photography: Jeremy Merriam.

Summer Fruit Salad

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