Fall Harvest Fruit Salad with Whole Grain Croutons

Ingredients

• 4 slices Roman Meal bread
• 2 tablespoons butter, melted
• 1/4 cup sugar
• 1 1/2 teaspoon ground cinnamon
• 3 cups pears, thinly sliced
• 3 cups apples, thinly sliced
• 1/2 cup cranberries, sweetened, dried
• 2 tablespoons fresh lemon juice
• 1/2 cup walnuts or hazelnuts, toasted

Preparation

1. Trim crusts from bread slices and cut into 1/2-inch cubes. Place bread cubes on foil-lined baking sheet. Let stand for 2 hours or overnight.
2. Place bread cubes in medium bowl; drizzle with butter and sprinkle with sugar and cinnamon. Stir gently until evenly coated.
3. Preheat oven to 350ºF.
4. Bake 8 to 10 minutes, stirring once, or until crisp. Cool completely.
5. Combine pears, apples, cranberries and lemon juice in serving bowl. Top with nuts and cinnamon-sugar croutons. Serve immediately.

Preparation Time

5 Minutes

Cook Time

10 Minutes

Ready in Time

15 Minutes

Nutritional Information Per Serving:

Calories:	200		Total Fat:	8g
Cholesterol:	10mg		Protien:	3g
Carbohydrates:	33g		Sodium:	75mg

Serves

Servings: 8

 Source

Roman Meal

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