https://www.cookingclassy.com/winter-fruit-salad-lemon-poppy-seed-dressing/
I've made this a few times this winter. I enjoy the flavor, and the various textures of the bananas and other fruits. Jerry's doesn't love it, but many others have, so see what you think. I'm unable to get pomegranates now, because they're out of season, so I substituted dried cranberries for the color. Unfortunately they also add sugar. Overall, I think it's a keeper!
Salad Ingredients:
8 mandarin oranges , peeled and segmented
4 apples (preferably 2 gala and 2 golden delicious)
4 ripe kiwis peeled and diced
4 bananas , peeled and diced
1 1/2 cup pomegranate arils (from about 1 large)
Dressing Ingredients:
3 Tbsp fresh lemon juice
3 Tbsp granulated sugar
3 Tbsp olive oil
3 Tbsp vegetable oil
3 Tbsp honey
2 tsp poppy seeds
Directions:
1) For the dressing: In a mixing bowl or jar whisk together lemon juice and sugar until sugar has dissolved. Mix in olive oil, vegetable oil and honey until well blended. Stir in poppy seeds.
2) For the fruit salad: In a salad bowl toss together all of the fruit then pour dressing over top and gently toss to coat.
Serve immediately for best results.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Showing posts with label fruit salad. Show all posts
Showing posts with label fruit salad. Show all posts
Saturday, February 9, 2019
Sunday, January 7, 2018
Fall Fruit Salad - Apples, pears and dates
Adapted from www.passthechallah.com
I made this for Thanksgiving 2017 and New Years Day and everyone loved it! It's a good change from the usual fruit salads. The lemon in the dressing keeps the apples from turning brown. It's best, though, if used the same day as it is prepared because the pears start to get soft overnight.
Ingredients:
⅔ cup pecans
4 pears
4 apples
⅔ cup pomegranate seeds
4-6 figs (I didn't have figs so I used dates; would increase the quantity of either)
1 small bunch grapes
¼ cup maple syrup
1 tsp cinnamon
¼ tsp vanilla
1 tsp lemon juice
Orange zest for garnish (optional)
Instructions:
1) Lightly toast pecans in a 350 degree oven for 5-6 minutes, or until golden and fragrant. Roughly chop.
2) To make the dressing, pour maple syrup, cinnamon, vanilla, and lemon juice in a small bowl and stir until combined.
3) Cut pears and apples into thin slices. Quarter figs and half grapes.
4) Combine pecans, pears, apples, figs, grapes, pomegranate seeds in a large bowl. Toss with dressing, adding a little at a time until the desired amount is reached. Top with a sprinkling of fresh orange zest if desired. Enjoy!
I made this for Thanksgiving 2017 and New Years Day and everyone loved it! It's a good change from the usual fruit salads. The lemon in the dressing keeps the apples from turning brown. It's best, though, if used the same day as it is prepared because the pears start to get soft overnight.
Ingredients:
⅔ cup pecans
4 pears
4 apples
⅔ cup pomegranate seeds
4-6 figs (I didn't have figs so I used dates; would increase the quantity of either)
1 small bunch grapes
¼ cup maple syrup
1 tsp cinnamon
¼ tsp vanilla
1 tsp lemon juice
Orange zest for garnish (optional)
Instructions:
1) Lightly toast pecans in a 350 degree oven for 5-6 minutes, or until golden and fragrant. Roughly chop.
2) To make the dressing, pour maple syrup, cinnamon, vanilla, and lemon juice in a small bowl and stir until combined.
3) Cut pears and apples into thin slices. Quarter figs and half grapes.
4) Combine pecans, pears, apples, figs, grapes, pomegranate seeds in a large bowl. Toss with dressing, adding a little at a time until the desired amount is reached. Top with a sprinkling of fresh orange zest if desired. Enjoy!
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