cup water on HIGH for 4 minutes uncovered.
Stir
Blend together and pour over fruit salad; chill.
boil. Boil, without stirring, for 1 min. Remove from heat
For the granita, combine 2 cups
For the Creamy Balsamic Dressing:
Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.
Pour the canned fruit, with its juice, into a
eat until sugar dissolves. Simmer for 6-8 mins, without stirring
Dissolve gelatin in boiling water.
Cool; add ginger ale and lemon juice.
Mix thoroughly.
Cool until partially set.
Arrange fruit in a mold.
Cover with gelatin mixture.
Chill until firm. Serve with fruit salad dressing.
If desired, 1 cup chopped nuts may be added.
See Miscellaneous for Fruit Salad Dressing.
Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can't find lemongrass, use the grated zest of 1 one lime.
Drain fruit salad and mandarin oranges.
Drain pineapple juice (about 1 cup) and mix with instant vanilla pudding.
Set aside for dressing.
Mix all ingredients; add dressing and mix well. Refrigerate several hours or overnight.
Yields 6 servings.
Beat eggs in boiler.
Add sugar, salt, margarine, fruit juice and flour.
Cook until thick, stirring constantly; when ready to serve, whip the cream and stir into mixture.
Use over mixed fruit.
This makes a quart and will keep a week in the refrigerator.
Can also be used as a dip for fruit.
For the Angel Cake:
Preheat
In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
Enjoy!
Combine strawberries and next 5 ingredients in a large bowl; add Fruit Salad Dressing.
Stir to coat well.
Makes about 10 servings.
Combine flour and sugar; stir in egg, then fruit juices. Cook, stirring, over hot water until thick.
Cool.
Whip the cream; fold in.
Serve over fresh fruit or with jellied fruit salad.
ooled sugar mixture over the fruit and toss gently to coat
Beat together onion and sugar until sugar is dissolved.
Add other ingredients.
This is a thick dressing.
Mix in blender.
Add salad oil and mix well.
Very good dressing for fruit salad.
For the sauce, place bananas, lemon juice, brown sugar, and vanilla in a blender and blend until smooth. Fold in the WHIPPED whipping cream.
For the salad, place all salad ingredients in a bowl and mix well, or arrange the fruit on a platter.
Pour banana sauce over fruit or serve it in a gravy boat on the side.
For the fruit salad: Combine all the ingredients in