5 Fruity Salad Dressing Recipes

SWEET & FRUITY FALL SALAD DRESSING

Steps:

• Peel orange.
• Juice the orange, apple, lemon, and ginger together.
• Mix honey and vinegar into juice.
• Peel orange.
• Blend orange, apple, lemon, and ginger together.
• Strain the blended produce into a bowl (you can also use a cheesecloth or a clean thin dish towel).
• Mix honey and vinegar into the bowl.

5 FRUITY SALAD DRESSING RECIPES

Steps:

• For the Lime Cilantro Vinaigrette: Put the lime juice and zest into the bowl of a mini food processor. Add the cilantro and process until the cilantro is very finely chopped. Stop and scrape down the sides of the bowl as necessary. With the machine running, drizzle in the oil slowly through the small hole (s) in the top. Stop the machine and taste the dressing. If it is too tangy, drizzle in a little more oil. Season with salt and fresh black pepper to taste. Refrigerate until needed.
• For the Shallot and Pink Grapefruit Dressing: Put the shallot and the grapefruit juice in the bowl of a small food processor. Blend until the shallot is very finely processed. If using a whisk, mince your shallot as finely as possible. With the machine going, drizzle in the oil through the top. Stop the machine, add the vinegar and honey, then process again to combine. Add the salt and pepper to taste.
• For the Blackberry Vinegar: Rinse the berries and put them in a small saucepan. Heat over low to medium heat for about 5 minutes until the berries start to break down and release their juice. Add the vinegar, bring back to a full boil, and then take off the heat. Let cool a bit and then process in a small food processor until the berries are completely pureed. Strain through a mesh sieve, pushing the thick juice through but leaving the seeds behind. Bottle and keep in the refrigerator.
• For the Lemon Mustard and Tarragon Vinaigrette: Put the lemon juice, zest, and tarragon in a small processor. Process until well blended. Stop and scrape down the sides if necessary. Slowly drizzle in the oil as the machine is running. Stop and taste, add more oil if it is too tangy. Add salt and pepper to taste.
• For the Roasted Strawberry Vinaigrette: Set oven to 450F Halve the strawberries and spread them out on a parchment lined baking sheet. Roast for about 15 minutes. Transfer the strawberries to the bowl of a mini food processor. Add the rosemary leaves, lime juice and vinegar. Process until the berries are pureed. Slowly drizzle in the oil through the hole in to top as the machine runs. Add the salt and pepper to taste.

FIVE-FRUIT SALAD

Steps:

• In a large bowl, combine all the ingredients. Refrigerate until serving.

12 DRESSINGS THAT GO ON FRUIT SALAD

Steps:

• Pick a dressing from this page to use with your delicious and nutrition-packed fruit salad.
• Prepare the ingredients according to the recipe.
• Be ready to munch in no time!

FRUIT SALAD DRESSING

Steps:

• In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerate for up to 1 week.

CREAMY OVERNIGHT FRUIT SALAD

Steps:

• In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
• In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
• In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

FRUIT SALAD DRESSING

Steps:

• Place all the ingredients together in a medium sized bowl
• Stir until all the ingredients are mixed together
• Pour your dressing over your fruit salad
• Gently mix your fruit and dressing together until well coated
• Place in the refrigerator until ready to serve