Fruited Cabbage Potluck Salad Recipes

CABBAGE FRUIT SALAD

Steps:

• In a large bowl, toss cabbage, oranges, apples, grapes and currants; cover and refrigerate. In a small bowl, combine the mayonnaise, milk, lemon juice, sugar and salt; cover and refrigerate. Just before serving, stir dressing and pecans into salad.

FRUITED CABBAGE SALAD

Steps:

• In a large bowl, combine the first five ingredients; set aside. In a jar with a tight-fitting lid, combine mayonnaise, milk, sugar, lemon juice and salt if desired; shake well. Pour over cabbage mixture; toss to coat.

FRUITED CABBAGE SALAD

Steps:

• Wash, dry and shred cabbage.
• Place in a wooden salad bowl and add salt and pepper.
• Add fruit to cabbage and sprinkle with raisins and nuts.
• Blend mayonnaise with cream, pour over salad and mix gently.
• Sprinkle with chopped parsley.
• Mayonnaise:.
• Blend egg yolks with wine vinegar, mustard powder, garlic, sea salt and freshly milled black pepper.
• Add vegetable oil, drop by drop.
• Then add olive oil in a steady stream then vegetable oil, beating constantly.
• When thickened, check seasonings.
• If you need to thin a mayonnaise add vinegar or milk.
• Store in a tightly closed glass jar in a refrigerator for up to 2 weeks.

POTLUCK FRUIT SALAD

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a large saucepan, combine sugar and flour. Stir in the orange juice, lemon juice and reserved pineapple juice. Bring to a boil. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened., Cool to room temperature, stirring several times, about 20 minutes. Fold in whipped topping. In a large bowl, combine strawberries, grapes, bananas, kiwi and pineapple. Add dressing; toss. Serve immediately.

FRUIT SALAD WITH PUDDING!

Steps:

• In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
• This includes the juices from the cans.
• Mix well until pudding is dissolved.
• Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
• Chill.

FRUIT AND BROCCOLI BUFFET SALAD

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.