Vegan Fruit Salad
This Salad...
My "Vegan Fruit Salad" is an adaptation of the recipe "Watergate Salad." It is Vegan because there are no animal or dairy products used in this recipe.
Instead of using Dole canned pineapple chunks we use Dole Tropical Fruit Salad which has a small amount of pineapple chunks, but also contains papaya, and guava chunks.
Vegan Fruit Salad will become a fast family favorite. Even small picky children will love it!
Make this salad for special occasions, parties, or just plain dessert.
TIP: Double this recipe - it never lasts a day at our house!
Here's A Time Saving Tip
If you want your Vegan Fruit Salad to last longer than one day, I suggest doubling the recipe.
Also, I prefer this salad frozen to refrigerated; it makes a nice refreshing snack or pick-me-up.
Let your friends or co-workers know about this Vegan Fruit Salad (Click to Tweet).
What You Will Need For This Recipe
- 1 box Jello Pistachio instant pudding mix
- 1- 20 oz. can Tropical Fruit Salad, Undrained
- 16 seedless grapes, Fresh
- 1 Container Fat Free Cool Whip, Thawed out
- 3/4 cup or one 4 oz. pkg. Walnuts (4 oz. pkg.), Chopped
- 3/4 cup Vegan marshmallows
Instructions
- Open the pistachio pudding mix and pour into a large bowl.
- Open and drain the can of Tropical Fruit Salad, saving 1/2 the liquid in a cup.
- Now, add the liquid to the pudding mix and mix well.
- Next, spoon your thawed Cool Whip into the mixing bowl and mix until the whipped topping is light green.
- Add the tropical fruit, seedless grapes, and chopped walnuts, and Vegan mini-marshmallows; stir until well mixed.
- Put the Vegan Fruit Salad in the freezer for 30 - 45 minutes, until the salad is icy but not totally frozen.
- Keep the Vegan Fruit Salad in the refrigerator until ready to eat. Serve each serving with a cherry on top.
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Other recipe lenses by miriamyentraccm
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Vegans: The Truth About Combining Grains & Beans
- Amazing Macaroni Salad
- Pineapple Right Side Up Cake
Nutritional Information For Vegan Fruit Salad
| Nutrition Facts | |
|---|---|
| Serving size: 1/8 of recipe | |
| Calories | 287 |
| Calories from Fat | 117 |
| % Daily Value * | |
| Fat 13 g | 20% |
| Carbohydrates 45 g | 15% |
| Sugar 20 g | |
| Fiber 8 g | 32% |
| Protein 3 g | 6% |
| Cholesterol 0 mg | |
| Sodium 202 mg | 8% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
© 2014 Miriam Parker
