It’s important to address nutritional needs during/after cancer treatment. This salad provides antioxidants for tissue healing and protein for muscle strength.
1 (20oz) can chunk pineapple, drained, reserving liquid
1 (11oz) can mandarin orange segments, drained, reserving liquid
2 Tbsp cornstarch
1 (8oz) carton plain nonfat Greek yogurt
1 Tbsp sugar
1 tsp vanilla or almond extract
1-cup seedless green grapes, halved
1 banana, sliced
1 apple, cored and sliced
In small saucepan, over medium heat, cook pineapple and mandarin orange liquid with cornstarch, stirring constantly, until thickened. Cool slightly. In a large bowl, combine yogurt, sugar, and vanilla; mix in cooled mixture. Stir in pineapple, mandarin orange segments, banana, apple slices and grapes. Pour in serving bowl. Cover and refrigerate approximately 4 hours. Makes 12 servings.
Carrie MacDonald, Dietician, Affinity Health