• Lettuce leaves
  • 11/2 Cups shredded Iceberg lettuce
  • 1/4 Cup canned sliced beets, drained
  • 1/2 Cup peeled and sliced banana
  • 1/2 Cup peeled and sliced navel orange
  • 1/2 Cup peeled and sliced jicama
  • 1/2 Cup peeled and sliced red apple
  • 1/2 Cup pineapple chunks
  • 3 Tablespoons red wine vinegar
  • 11/3 Tablespoons sugar
  • 1/8 teaspoon salt
  • 3/4 Cup California raisins, plumped
  • 11/3 Tablespoons salted peanuts
  • Pomegranate seeds
  • 1 lime, cut in thin wedges
  • Cilantro sprigs


On large platter lined with lettuce leaves, arrange shredded lettuce, beets, bananas, oranges, jicama, apple and pineapple; chill.

In small bowl, combine vinegar, sugar and salt; mix to dissolve sugar. Just before serving, pour vinegar mixture evenly over salad. Sprinkle with raisins, peanuts and pomegranate seeds; garnish with lime wedges and cilantro sprigs.

Nutrition Facts Per Serving

Calories 130 (Calories from Fat 9%); Total Fat 1.5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 80; Potassium 313; Total Carbohydrate 29; Dietary Fiber 3; Sugars 24; Protein 2; Calcium 24; Iron 1;

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