Blueberry, Pear & Apricot Salad with Almonds

Makes 12 Servings

INGREDIENTS

  • 1 can (15-ounces) Bartlett pear halves in extra light syrup
  • 1 can (8 1/4-ounces) Bartlett pear halves in extra light syrup
  • 1 can (15-ounces) blueberries in light syrup
  • 1 can (8 3/4-ounces) apricot halves in extra light syrup
  • Juice of 1 small lemon
  • 1/2 cup sliced almonds, roasted
  • METHOD

    Drain both cans of pear halves; slice into bite-sized pieces. Drain apricots; halve. Drain blueberries; divide among salad plates and arrange; arrange pears and apricots as well. Top salads with lemon juice and almonds; serve.