Fruit and Cheese Salad with Raspberry Dressing

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 19%
  • Fat: 6.5g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10.4g
  • Carbohydrate: 56.4g
  • Fiber: 0.0g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 207mg
  • Calcium: 0.0mg


  • 1 1/3 cups frozen unsweetened raspberries, thawed
  • 1 teaspoon cornstarch
  • 2 tablespoons sugar
  • 2 tablespoons plain nonfat yogurt
  • 1 small Red Delicious apple, cored and sliced
  • 1 small pear, cored and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup seedless green grapes
  • 1 ounce reduced-fat Monterey Jack cheese, cubed
  • 1 ounce reduced-fat Cheddar cheese, cubed
  • 4 Bibb lettuce leaves


  1. Place raspberries in a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out 1/3 cup juice. Discard pulp and seeds remaining in strainer.
  2. Combine raspberry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until thickened and bubbly. Let mixture cool slightly. Add sugar and yogurt to raspberry mixture, stirring until blended; set aside.
  3. Place apple and pear slices in a bowl; sprinkle with lemon juice, and toss gently. Arrange apple, pear, grapes, and cheeses on 2 lettuce-lined salad plates. Serve with dressing mixture.
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