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Ingredients
- 1 (15-ounce) can pear halves in extra-light syrup
- 1 (8 1/4-ounce) can pear halves in extra-light syrup
- 1 (8 3/4-ounce) can apricot halves in extra-light syrup
- 1 (15-ounce) can blueberries in light syrup
- Juice of 1 small lemon
- 1/2 cup slices almonds, roasted
Preparation
Step 1
Drain both cans of pear halves; slice into bite-sized pieces. Drain apricots; halve. Drain and rinse blueberries. Arrange pears, apricots and blueberries in six salad bowls. Top salads with lemon juice and almonds.