Mimosa Fruit Salad Recipes

MIMOSA FRUIT CUPS

Steps:

• In large bowl, stir sugar, orange peel and orange juice until sugar is dissolved. Gently stir in orange, apple, pear and grapes until coated. Cover; refrigerate at least 1 hour or overnight.
• Just before serving, stir in banana and champagne. Spoon about 3/4 cup fruit with juice into each of 8 footed dessert cups.

MIMOSA FRUIT SALAD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in club soda. Refrigerate 1-1/2 hours or until thickened.
• Stir fruit into gelatin; pour into 9x5-inch loaf pan sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold.

MOJITO FRUIT SALAD

Steps:

• Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; top with the blueberries.
• Stir the mint, sugar, and lime juice together in a bowl, crushing the mint with the back of a spoon while mixing to extract flavors; pour over the fruit mixture. Seal the bowl with lid and refrigerate at least 1 hour.
• Just before serving, gently flip the sealed bowl several times to coat the fruit with the dressing.

MIMOSA FRUIT SALAD

Steps:

• Stir boiling water into gelatin mix in large bowl at least 2 minutes until completely dissolved.
• Stir in club soda.
• Refrigerate 1 1/2 hours or until thickened, but not set.
• Stir in oranges and strawberries.
• Pour into 9x5 loaf pan sprayed with cooking spray. Or bundt pan. Or individuals cups.
• Refrigerate 4 hours or until firm. Remove from pan if desired.
• Store in refrigerator.

MIMOSA SALAD

Steps:

• Arrange Lettuce on a large platter or individual plates.
• Lay the sliced eggs and sliced musrooms decoratively on the lettuce. Sprinkle the parsley throughout the salad.
• In a blender or food processor mix all the ingredients for the dressing blend well.
• Put dressing in a cruet.
• Pour over salad just before serving or let everyone put their own dressing on the salad at the table.

MIMOSA SALAD

Steps:

• In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified.
• In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.