Combine strawberries and next 5 ingredients in a large bowl; add Fruit Salad Dressing.
Stir to coat well.
Makes about 10 servings.
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.
Fix cheese and cream; beat until fluffy. Add mayonnaise or salad dressing, salt and orange juice. Makes 3/4 cup. Good over fruit salad.
Dip apples and banana in lemon juice mixed in water.
Arrange fruit on 4 dessert plates.
Top with 1/4 cup fruit salad dressing. Garnish with orange slices.
Makes 4 servings.
When fruit, marshmallows and pecans have been combined, pour over mixture cooled dressing.
Just before ready to serve, or a little sooner if desired, whip the whipping cream.
Add sugar and vanilla.
Pour over fruit and dressing mixture and mix well.
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.
Wash and thoroughly dry the romaine lettuce.
Tear into pieces and put into a large bowl.
Slice the avocado onto the lettuce. Peel and separate the grapefruit into sections, removing all membranes.
Put on top of the avocado.
Crumble the Blue cheese on top of the grapefruit.
Just before serving, add the fruit salad dressing and mix lightly.
Toss orange slices, apple, bananas, dates and fruit salad dressing.
Serve in lettuce cups.
Sprinkle with coconut.
Pour the canned fruit, with its juice, into a
up lime syrup for mojito fruit salad.
To make sorbet, churn
Line platter with romaine leaves.
Place cottage cheese in a small glass bowl and place on platter.
Arrange fruits on top of romaine.
Serve Fresh Fruit Dressing in separate dish and spoon over fruit.
Fresh Fruit Dressing:
In a saucepan, beat egg yolks, sugar, and salt until light and lemon colored.
Place saucepan over boiling water and continue beating adding wineand nutmeg. Makes about 3/4 cup dressing.
irm.
For the fruit salad, combine all fruit in a large glass
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.
SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.
VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
Toss with 1/2 cup dressing.
Marinate in refrigerator for 30 minutes.
Spread lettuce over platter.
Spoon vegetables over lettuce.
Drain fruit and mix together. Add marshmallows.
Beat Dream Whip according to package.
Mix salad dressing and cream cheese together and add to fruit.
Fold in Dream Whip.
Place cherries and nuts on top.
Chill before serving.
br>Meanwhile, prepare the vodka fruit salad: In a small bowl, stir
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.
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!
Whip the cream cheese. Add powdered sugar and mix until well blended.
Add vanilla and blend in salad dressing or mayonnaise. Fold in fruit and marshmallows. Whip the cream and fold into fruit mixture. Add food coloring and mix.
Salad should be pale pink. Ladle into 5-ounce serving or souffle cups.
Freeze immediately, at least overnight.
Defrost about 15 minutes before serving. This is really good.
Dice fruit. Sprinkle with salt.
Whip the whipping cream.
Add the vinegar or lemon juice, sugar and salad dressing.
Pour over diced fruit.
Mix thoroughly.
Refrigerate 2 to 3 hours before serving.
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.