Fruit Salad With Apricot Dressing Recipes

FRUIT SALAD WITH APRICOT DRESSING

Steps:

• In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate. , In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.

FRUIT SALAD WITH APRICOT DRESSING

Steps:

• In a microwave safe bowl, add together the sugar, cornstarch and apricot nectar; mix until smooth.
• Microwave on HIGH for 6-8 minutes or until slightly thickened, stirring every 2 minutes.
• Stir in the vanilla.
• Refrigerate.
• In a large bowl, combine the fruit.
• Drizzle with dressing; gently toss to coat.
• Refrigerate until ready to serve.

SINGAPOREAN SLAW SALAD WITH SALTED APRICOT DRESSING

Steps:

• In a medium bowl, soak green onions in ice water to keep crisp. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 400 degrees F. Add half of the julienned taro root to the oil. Fry about 2 minutes, or until crisp and light gold in color. Remove taro slices from oil, drain on paper towels, and lightly salt. Repeat with remaining taro root.
• Bring oil back up to 400 degrees F. Add half the vermicelli to the oil and fry until the noodles start to curl, about 2 or 3 seconds.. Remove the vermicelli from the oil, drain on paper towel and lightly salt. Fry the remaining vermicelli.
• Remove the julienned green onion from the ice water and drain on paper towels. Divide the vermicelli equally among 4 serving plates. Divide and arrange the julienned green onions, cucumber, carrot, jicama, and diced tomatoes evenly over vermicelli. Top salads with the pickled onions and the fried taro root.
• Sprinkle 1 teaspoon toasted sesame seeds and 1 1/2 teaspoons crushed peanuts over each salad. In a small bowl, combine the edible flower petals, fennel seedlings, daikon sprouts, and fried shallots. Divide the flower-sprout-shallot mixture evenly among salad plates. Serve the salads with the Salted Apricot Dressing alongside.
• In a small saucepan add the rice wine vinegar and water and over medium heat, bring the mixture to a boil. Add the salt, black peppercorns, fennel seeds, bay leaf, and thyme to the saucepan and boil another 5 minutes. In a medium nonreactive bowl, combine the julienned red onion and the hot vinegar mixture. Toss gently to coat and let sit for at least 1 hour.
• In a blender, add the salted apricot paste, rice wine vinegar, mirin, Dashi, Onion Oil, sugar, ginger, and the salt. Blend until smooth, about 30 seconds.

APRICOT DRESSING

Steps:

• Process all ingredients in a blender until smooth.
• Chill for at least 2 hours and serve over the salad of your choice.

LAYERED CHEDDAR-FRUIT SALAD

Steps:

• In a small bowl whisk the mayonnaise, sour cream and honey together.
• In a large bowl toss 1 cup of the cheese with the lettuce.
• In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

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