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.
Combine strawberries and next 5 ingredients in a large bowl; add Fruit Salad Dressing.
Stir to coat well.
Makes about 10 servings.
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.
cup water on HIGH for 4 minutes uncovered.
Stir
Toss orange slices, apple, bananas, dates and fruit salad dressing.
Serve in lettuce cups.
Sprinkle with coconut.
Combine together all the ingredients for the salad dressing in a bowl.
Whisk
boil. Boil, without stirring, for 1 min. Remove from heat
For the granita, combine 2 cups
In a large mixing bowl, combine first 8 ingredients; mix well.
Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing). For Ranch Salad Dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.
Refrigerate until serving.
For Thousand Island Dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing.
For Cucumber Dressing: Add cucumber and celery seed to 1 cup of prepared ranch salad dressing.
Pour the canned fruit, with its juice, into a
eat until sugar dissolves. Simmer for 6-8 mins, without stirring
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.
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.
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.
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.
Drain fruit, reserving syrup.
Add water to syrup to make 1/2 cup.
Combine jello and boiling water in blender.
Blend at low speed for 1 minute.
Add measured liquid, cream cheese and salad dressing.
Blend at high speed for 15 seconds.
Chill until slightly thickened; fold in fruit.
Chill until firm.