Fruit Salad With Cranberry Dressing

Submitted by Mindelicious

"A great way to start a meal!! This light fruit salad is low in fat, easy to prepare, and sure to tantalize your taste buds. Enjoy this before a meal for great digestion courtesy of the bromelian in the pineapples. Make sure to use fresh ripe fruit! From the Better Homes & Gardens Cookbook. (Cook time is chill time)"

 

• Ready In: 27mins
• Ingredients: 9
• Serves: 6

ingredients

• 473.18 ml cranberries
• 78.78 ml water
• 236.59 ml sugar
• 59.14 ml orange juice
• 12 bibb lettuce (at least two leaves for each serving)
• 2 large oranges, peeled and sectioned
• 1 large pineapple, peeled, cored, sliced, and cut into wedges
• 2 large pears, cored and sliced into wedges (brush with lemon juice to keep from browning)
• 2 kiwi, peeled and sliced lengthwise into wedges

directions

1. For the dressing, in a medium saucepan combine cranberries and water. Bring to boiling; reduce heat. Simmer, covered, for 4-5 minutes or until berries just begin to pop. Remove saucepan from heat and stif in sugar and orange juice.
2. When cool, press misture through a sieve. Discard, compost, or use the cranberry skins in something else. Cover and chill the dressing about 2 hours until thoroughly chilled (the dressing will thicken slightly).
3. To serve line each plate/bowl with lettuce leaves and arrange fruit on top. Drizzle with dressing & enjoy!

Reviews

[Sydney Mike]

Well, with the exception of the frozen cranberries, all the fruit I used was fresh, & made for an exceptionally great tasting salad! Loved the dressing, too, but couldn't bring myself to discard the cranberry skins, so made 'em into a sweet/tart berry sauce to have over frozen yogurt! Thanks for sharing a great keeper of a salad recipe! [Recipenapped & made in the Vegetarian/Vegan Recipe Swap 23]