Winter Fruit Salad with Lemon Poppyseed Dressing

½ cup white sugar
½ cup lemon juice
1 teaspoon diced onion
2 teaspoons Dijon-style prepared mustard
½ teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces crumbled blue cheese
1 cup pecans
1/4 cup dried cranberries
2 pears – peeled, cored and diced

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix. 2. In a large serving bowl combine the romaine lettuce, shredded Blue cheese, Pecans, dried cranberries, and cubed pears. Toss to mix then pour dressing over salad just before serving and toss to coat.

‘Something Different’ Fruit Salad

¼ cup fresh lime juice
3 tablespoons honey
2 teaspoons salt
½ teaspoon ground cayenne pepper (optional)
1 pound fresh strawberries, hulled and quartered lengthwise
3 cups cubed seedless watermelon
1 fresh pineapple – peeled, cored and cut into 1 inch chunks

1. Stir together the lime juice, honey, salt, and cayenne pepper in the bottom of a large salad bowl. 2. Toss the strawberries, watermelon, and pineapple with the dressing. Chill the fruit salad until ready to serve.

Roquefort Pear Salad

1 head leaf lettuce, torn into bite-size pieces
3 pears – peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado – peeled, pitted, and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoon prepared mustard
1 clove garlic, chopped
½ teaspoon salt fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. 2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. 3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Emerald Fruit Salad

3 medium tart green apples, cubed
2 cups cubed honeydew
2 cups halved green grapes
3 kiwifruit, peeled, sliced and quartered
1 cup reduced-fat plain yogurt
3 tablespoons confectioners’ sugar
3 tablespoons orange juice
½ teaspoon grated orange peel

In a large bowl, combine the fruit. In a small bowl, combine the yogurt, sugar, orange juice and peel. Spoon over fruit; serve immediately.

Cucumber Fruit Salad

1 medium cucumber, peeled, seeded, and diced
1 medium tart apple, chopped
1 cup halved green grapes
1 cup halved seedless red grapes
½ cup sour cream
1 tablespoon sugar
1 tablespoon minced fresh parsley
1/3 cup chopped walnuts

In a bowl, combine the cucumber, apple and grapes. In a small bowl, combine the sour cream, sugar and parsley. Pour over cucumber mixture and toss to coat. Stir in walnuts if desired. Serve immediately.

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