Layered Fruit Flag Salad Recipes
LAYERED FRESH FRUIT SALAD
People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. -Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick., Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
LAYERED FRUIT FLAG SALAD
Charm family and friends with this fruity tribute to the stars and stripes. Blend lemon yogurt and time-saving prepared whipped topping for the easy "frosting."
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
- In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
- In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
- If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.
Nutrition Facts : Calories 200, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 30 g, TransFat 0 g
LAYERED CHEDDAR-FRUIT SALAD
Everyone loves those layered salads; here's a fruit one! My personal preference is that this salad be served well-chilled so I make sure all fruit is chilled when I assemble it. Then it can then be served right away.
Provided by CHRISTYJ
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 30.2 g, Cholesterol 45.1 mg, Fat 28.7 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 10.8 g, Sodium 298.5 mg, Sugar 25.3 g
LAYERED SUMMER FRUITS WITH CREAMY LIME DRESSING
Cater to a crowd with ease by serving this lovely and luscious salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
- In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
- Serve immediately, or cover and refrigerate up to 2 hours before serving.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 12 g, TransFat 0 g
LAYERED FRUIT SALAD
To dress up a fresh fruit salad, Linda Cowan tops it with a sweet creamy concoction. 'The original recipe called for heavy whipping cream, but I lightened it up a little,' she details from Fayette, Alabama. 'Served in a cut-glass bowl, this salad looks elegant on any table. It's quick and easy to make but looks like you fussed.'
Provided by Allrecipes Member
Time 15m
Yield 10
Number Of Ingredients 8
Steps:
- In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 29.4 g, Cholesterol 12.7 mg, Fat 8.8 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 69.6 mg, Sugar 20 g
LAYERED FRUIT SALAD
To dress up a fresh fruit salad, top it with a sweet creamy concoction. 'The original recipe called for heavy whipping cream, but I lightened it up a little,' 'Served in a cut-glass bowl, this salad looks elegant on any table. It's quick and easy to make but looks like you fussed.'"
Provided by Lavender Lynn
Categories Strawberry
Time 15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.
Nutrition Facts : Calories 146.7, Fat 5.7, SaturatedFat 2.3, Cholesterol 12.2, Sodium 107.9, Carbohydrate 23.1, Fiber 2.3, Sugar 18.9, Protein 2.9
LAYERED FRUIT SALAD
Make and share this Layered Fruit Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Pineapple
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine the first six ingredients; bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes.
- Remove from the heat; cool completely.
- Layer fruit in a glass serving bowl.
- Remove cinnamon stick from the sauce; pour sauce over fruit.
- Cover and chill for several hours.
EASY LAYERED FRUIT SALAD
To dress up a fresh fruit salad, Linda Cowan tops it with a sweet creamy concoction. "The original recipe called for heavy whipping cream, but I lightened it up a little," she details from Fayette, Alabama. "Served in a cut-glass bowl, this salad looks elegant on any table. It's quick and easy to make but looks like you fussed."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.
Nutrition Facts : Calories 206 calories, Fat 9g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 69mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
LAYERED TROPICAL FRUIT SALAD
With this colorful tropical fruit platter, simplydress the slices of pineapple,papaya, and star fruit with sugar and lime juice and zest --and drizzle the fruit with alittle white rum, if you like.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Arrange pineapple on a large platter. Top with a layer each of papaya and star fruit. Sprinkle fruit with sugar, lime juice, and rum, if desired. Garnish with lime zest.
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