Ingredients
1 can (16 ounces) apricot halves, drained1 container (16 ounces) frozen sweetened sliced strawberries, thawed and drained3 medium bananas, sliced3/4 cup pineapple tidbits1 can (6 ounces) frozen orange juice concentrate, thawed1 juice can of water
Preparation
In a food processor, chop apricots. In a bowl, combine the apricots, strawberries, bananas, pineapple, orange juice and water. Ladle into muffin cups that have been sprayed with cooking spray. Freeze.
When frozen, quickly remove salads to tightly covered storage containers. When packing a lunch, place a salad in an individual storage container in a thermal lunch bag and it will thaw by lunchtime.
