COOK nuts and sugar in nonstick skillet on medium heat 3 to 5 min. or until sugar is melted and nuts are evenly coated with glaze. Cool.
MEANWHILE, use small sharp knife to cut peels and white pith from fruit. Cut each piece of fruit crosswise into 8 slices. Alternately arrange fruit, with slices slightly overlapping, around edge of platter. Toss greens with onions; place in center of platter.
BREAK nuts into small pieces. Drizzle salad with dressing just before serving. Sprinkle with nuts.
Substitute: baby spinach or arugula for the mixed salad greens.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 10.4mg||0 %|
|Potassium 128.1mg||3 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 11.7g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 52
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