Layered Fruit Salad Supreme Recipes

LAYERED SALAD SUPREME

Steps:

• In 3-quart glass bowl with straight sides, layer lettuce, broccoli, carrots, beans and onion slices.
• In small bowl, mix all dressing ingredients except parsley until well blended. Spread dressing evenly over salad. Sprinkle with parsley. Serve immediately or cover and refrigerate several hours or overnight.

FRUIT SALAD SUPREME

Steps:

• Cut cantaloupe and pineapple into large bite-size pieces; place the pieces, along with the grapes, and any other fruits desired, and place in a large bowl.
• Combine the orange marmalade, lemon juice, and orange juice in a tightly covered small container; shake to mix well.
• Pour marmalade mixture over the fruit.
• Let set overnight to blend flavors.
• Just before serving, mix in EITHER blueberries OR strawberries and any other fruit desired.
• Preparation time varies depending on the amount of different types of fruit put inches.

EIGHT-LAYER FRUIT SALAD SUPREME

Steps:

• Whisk honey, lime zest, lime juice, nutmeg, and cinnamon together in a small bowl. Beat cream cheese, milk, and confectioners' sugar together in a separate bowl until fluffy.
• Spread cantaloupe in a layer, followed by blueberries and then strawberries in a trifle bowl or high-sided clear bowl. Pour about half the lime dressing evenly over strawberry layer. Spread cream cheese mixture evenly over lime mixture layer; sprinkle with grapes.
• Place kiwi fruit in a bowl; pour remaining lime mixture over kiwi. Stir to coat. Layer kiwi over grape layer in trifle bowl. Spoon pineapple chunks on top of kiwi layer. Chill in refrigerator for at least 1 hour.
• Top with whipped topping and pecans to serve.

EASY LAYERED FRUIT SALAD

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.

LAYERED FRESH FRUIT SALAD

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.

LAYERED FRUIT SALAD

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.

FRUIT SALAD SUPREME

Steps:

• On individual plates, arrange watercress, pineapple and oranges. Top with cantaloupe and onions. In a small bowl, whisk oil, lime juice, sugar and hot pepper sauce until sugar is dissolved. Stir in sour cream. Serve with salads. Diabetic Exchanges: One serving with 2 tablespoons of dressing (prepared with fresh pineapple and light sour cream) equals 3 fat, 1-1/2 fruit also, 216 calories, 15 mg sodium, 0 cholesterol, 27 gm carbohydrate, 2 gm protein, 15 gm fat.© Copyright Reiman Publications, 1993-1997

EIGHT-LAYER FRUIT SALAD SUPREME

Steps:

• Whisk honey, lime zest, lime juice, nutmeg, and cinnamon together in a small bowl. Beat cream cheese, milk, and confectioners' sugar together in a separate bowl until fluffy.
• Spread cantaloupe in a layer, followed by blueberries and then strawberries in a trifle bowl or high-sided clear bowl. Pour about half the lime dressing evenly over strawberry layer. Spread cream cheese mixture evenly over lime mixture layer; sprinkle with grapes.
• Place kiwi fruit in a bowl; pour remaining lime mixture over kiwi. Stir to coat. Layer kiwi over grape layer in trifle bowl. Spoon pineapple chunks on top of kiwi layer. Chill in refrigerator for at least 1 hour.
• Top with whipped topping and pecans to serve.

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.