Mixed Greens and Fruit Salad

Total Time
Prep 15 mins
Cook 0 mins

This recipe comes from The Diabetic Cookbook. It can be easily adapted for any occassion or season. The variety of fruit and berries can be endless. I have often added grilled chicken or shrimp to make a complete meal. Hope you enjoy!

Ingredients Nutrition

  • 4 cups torn mixed salad greens
  • 1 cup sliced fresh mushrooms
  • 12 cup sliced zucchini
  • 1 cup mixed fruit (Blueberries; Strawberries, quartered; blackberries; raspberries; pineapple; mandarin orange segments)
  • Dressing

  • 13 cup orange juice
  • 4 teaspoons salad oil
  • 4 teaspoons brown mustard
  • 1 12 teaspoons sugar
  • 1 12 teaspoons snipped of fresh mint or 14 teaspoon dried mint, crushed
  • 14 teaspoon salt
  • 18 teaspoon white pepper


  1. In a large salad bowl, mixed together mixed greens, mushrooms, zucchini and fruit.
  2. In a jar combine the dressing ingredients; cover and shake until combined.
  3. Pour over salad just before serving, toss to coat.
Most Helpful

I make this salad often, I use lite orange juice and keep the dressing seperate until just before serving, everyone loves this salad. Thanks for a great recipe.

MelinOhio July 06, 2006

This was darn near dessert!! Loved it! I used mandarin oranges and pineapple! The dressing was very good!! Thank you!!

katie in the UP November 14, 2005

I agree with Latchy, this dressing is fabulous, and the mint adds soooo much. The only "brownish" mustard I had on hand was Luzianne Creole mustard, and it worked very well. I used the mushrooms and raw zucchini, plus pineapple and mandarin oranges, and a small amount of plain baked chicken since the salad was for our lunches. Hubby liked it, I liked it, and i'm so glad that you posted this recipe, Paula! Thanks also to ellie for suggesting this recipe in Recipe Request!

EdsGirlAngie April 05, 2005