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Honey-Pecan Kiwi Salad

This dish won second place in a summer salad recipe feature published in our local newspaper. But it takes first place with my family, who loves to try all my new creations. —Marla Arbet, Kenosha, Wisconsin
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6 servings


  • 5 cups torn Boston lettuce
  • 3 medium kiwifruit, peeled and sliced
  • 1/4 cup chopped pecans, toasted
  • 2 tablespoons vanilla yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon honey


  • Combine lettuce, kiwi and pecans. In a separate bowl, mix yogurt, lemon juice, oil and honey until smooth. Pour over salad and toss; serve immediately.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 94 calories, 6g fat (1g saturated fat), 0 cholesterol, 7mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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Average Rating:
  • toolbarsco
    Feb 7, 2017

    This is a superb salad. Only change I made was to throw in some blueberries. This is a keeper.

  • ms11145
    Feb 5, 2017

    Great Salad for me; however family didn't like it. It's a good thing I didn't use the 5 cups of romaine. I had about 3 cup but used the amount of dressing on it. Perfect. Although I won't be making again for the family, I will take it to Ladies Salad luncheons.

  • Hubertsg
    Apr 19, 2013

    it is awesome. One of the best salads I had made !

  • grannygourmet
    Feb 6, 2011

    Quick and easy salad that delivers a very refreshing taste and makes a good presentation. I added some strawberry slices since I had some on hand and this added more color to the salad. I also doubled the dressing ingredients. The dressing is just sweet enough with a slight tang from the lemon juice.