FRUIT AND BROCCOLI BUFFET SALAD
Another great salad for your next family fun night.
Provided by Crystal
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 2h25m
Yield 6
Number Of Ingredients 15
Steps:
- Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
- Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
- Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
- Sprinkle chopped pecans over salad.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 30.6 g, Fat 25.9 g, Fiber 4.4 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 207.9 mg, Sugar 24.5 g
FRESH FRUIT PLATTER
Provided by Ina Garten
Categories appetizer
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter. Next, cut off the top and bottom of the pineapple, peel the outside, and use a sharp knife to remove the "eyes." Cut the pineapple in half lengthwise and remove the core by cutting a "V" down the center of each half. Again, place the pineapple halves, cut side down, on a board and slice them straight across into 1/2-inch-thick slices. Fan the slices out and arrange them next to the melon on the platter.
- Once the base is set, you can add any kind of fruit that's available. I like to have one thing that is taller than the rest, such as a large bunch of grapes or a decoratively cut papaya, to give the platter height. Then I add raspberries, strawberries, blueberries, and fresh figs in casual but organized groups. The platter can look like a bowl of M&M's if there are too many colors scattered with no order. Visually, your eye needs to have a focal point and to be able to see each type of fruit. After all the fruit is arranged, I add flat green leaves around the outside of the fruit, to set off the colors. Use lemon and galax leaves from your florist, or fig leaves and grape leaves from your garden. Make sure they are pesticide-free and well washed.
- Any kind of fruit will work well on this platter. For special occasions, add persimmons, kiwi, passion fruit, Queen Anne cherries, fresh apricots, and mangos. Choose whatever is colorful and seasonal.
FRUIT SALAD BUFFET
Steps:
- Decorate the tray with sprigs of lemon mint. Flank in with bowls of the various dressings. Let each guest compile a salad with dressing of his own choosing. With this you might serve date-nut sandwiches filled with cream cheese, hot cheese or herb biscuits, Melba toast, buttered scones, garlic bread.
FRUIT AND BROCCOLI BUFFET SALAD
The dressing in this salad is devine. I served this colourful salad buffet style at a recent family reunion
Provided by Abby Girl
Categories Apple
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside.
- Salad: In a large bowl, combine oranges, apple, broccoli and grapes. Add dressing and gently toss to coat. Cover and chill for at least 2 hours, until chilled, or for up to 6 hours. Sprinkle with pecans.
- Dressing can be made ahead of time and stored in the fridge for up to 3 days.
- Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.
Nutrition Facts : Calories 344.8, Fat 25, SaturatedFat 3.1, Sodium 205.2, Carbohydrate 31.1, Fiber 3.1, Sugar 22.3, Protein 3.2
WATERMELON BASKET FRUIT SALAD
Where I come from a fruit salad is fresh fruit cut up and mixed in a bowl with some colorful berries. When I moved west I had to plan a buffet so I decided to carve a watermelon and asked some of my volunteers to make fruit salad so I could continue filling the watermelon basket with fruit throughout the evening. Well, I got everything but what I thought! I got jello molds, towering quivering things with berries and cool whip all over them; I got a berry and mayonaise and brown sugar concoction, and absolutely nothing I could fill my watermelon with. One of the gals said I should have asked for fresh fruit cut up and on a plate. duh. Now I know. Honestly, I never saw such amazing creations. They were all eaten up and once the watermelon balls were gone I just tossed my carved melon. Wah....
Provided by Secret Agent
Categories Pineapple
Time 1h
Yield 1 melon basket, 24 serving(s)
Number Of Ingredients 9
Steps:
- Wash and dry all the fruit.
- With a large veggie peeler/melon carver cut the top third of the watermelon off making a decorative edge of either scallops or peaks. (I wish I had premium so I could post pix). When I was a kid I drew my decorative edge on the melon and carved it with a boning knife but it is faster and easier if you get a tool designed for carving. Scoop the melon out with a small cookie scoop and set aside.
- Cut the cantaloupe into 8ths and cut the rind off. With the french fry blade of your food processor, shred the cantaloupe and set aside. I learned this from Greg Patton host of Pattonly Cooking sponsored by Cuisinart.
- Cut the honeydew in half and seed it. With a melon baller make itty bitty balls and set aside. You can cheat and slice this in your food processer on the thickest blade.
- Cut the pineapple into 8ths and core it. Cut into chunks and set aside.
- Mix melons and pineapples together in a large bowl.
- Quarter the strawberries and mix with the remaining berries and grapes. Do not mix in the raspberries or they will be pulverized.
- Layer the fruits in the watermelon basket, first a layer of the melons and pineapple, then the berries then some raspberries. Save most of the raspberries for the top layer. Continue layering until your melon basket is full and save the remaining fruit in a baggie so you can re-fill the melon basket.
- That's all there is to it! You can carve handles on your basket or leave it open which works better on a buffet as it is easier to access the fruit.
- To make it extra fancy whip up an egg white and dip clusters of grapes in it, then roll in superfine sugar and let dry on waxed paper. Secure the little grape clusters in the edging of the melon basket with a toothpick. I did this for my mother once when she had her lady friends over and it really wowed them as a centerpiece.
- Hope you try this! Have fun doing it with your kids.
Nutrition Facts : Calories 204.8, Fat 1.1, SaturatedFat 0.1, Sodium 22, Carbohydrate 51.4, Fiber 5, Sugar 41.2, Protein 3.8
More about "fruit salad buffet recipes"
16 FRUIT SALAD RECIPES TO ENJOY ALL YEAR ROUND
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- Summer Fruit Salad. This easy fresh fruit salad is like summer in a bowl. Bursting with ripe, seasonal berries, grapes, orange sections, and tropical fruits, and a delightful honey-citrus dressing, it's a healthful take-along for all your picnics, potlucks, and summer events.
- Buko Salad (Filipino Fruit Salad) Creamy and delicious buko salad is a guaranteed party favorite. Made with canned fruit cocktail, canned peaches, and a mixture of full-fat cream and sweetened condensed milk, this luscious and traditional Filipino fruit salad is made for enjoying all year-round.
- Ambrosia Fruit Salad With Sour Cream Dressing. Ambrosia fruit salad is a holiday essential for many families. While some may challenge why this nostalgic recipe is called a "salad", it's unquestionably delicious, with canned tropical and citrus fruits, coconut, marshmallows, grapes, and a creamy and tangy base.
- Thai Banana-Lychee Dessert in Coconut Milk. You need just 10 minutes to make this tropical, Thai-style banana-lychee dessert. It's something like a cold dessert soup, with sweet and juicy lychee fruit, and ripe, silky banana slices, floating in a rich, dairy-free, cholesterol-free coconut milk base.
- Mexican Christmas Eve Fruit Salad (Ensalada de Nochebuena) Colorful, festive, and brimming with healthy fruits and vegetables, this traditional Mexican Christmas Eve salad deserves a place on your holiday table.
- Apple Salad With Pecans and Raisins. If you enjoy Waldorf salad, you're sure to like our tart and crunchy apple salad. It's full of wonderful fall flavor, with red delicious apples, celery, pecans, and raisins, in a creamy mayonnaise dressing.
- Old-Fashioned Frozen Fruit Salad. If you're nostalgic for your grandmother's holiday frozen fruit salad, you'll warm to this recipe. It's a snap to prepare with convenient canned fruits, which are frozen in a loaf pan, nestled in a creamy base of whipped cream, mayo, cream cheese, and marshmallows.
- Strawberry Pretzel Salad. Call it dessert, or call it a salad. Either way, this layered strawberry pretzel salad is delicious. It's a great choice for holiday parties, serving to your book club, or enjoying whenever you need a treat.
- Thai Grapefruit Salad With Shrimp. Refreshing, light, and nicely sweet, this Thai grapefruit salad with shrimp is perfect for summer dinners. It's full of wonderful tropical flavors, including plump, pink shrimp, tart-sweet grapefruit, nutty coconut, crunchy salad vegetables, and fragrant fresh herbs, all drizzled with a zingy, Thai-style dressing.
- Fruit Salad with Vanilla Pudding. Creamy vanilla pudding turns this fun fruit salad into a kid-friendly dessert. It's a cinch to throw together with fresh and canned fruits, some sour cream, and instant vanilla pudding mix.
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