Ingredients
-
2
-
1/3
-
1
-
1/4
-
12
-
2
-
1/2
-
2
-
2
-
-
-
-
-
-
Directions
Fruit Salad With Cranberry Dressing, 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), Well, with the exception of the frozen cranberries, all the fruit 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], 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)
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Steps
|
1
Done
|
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
Done
|
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
Done
|
to Serve Line Each Plate/Bowl With Lettuce Leaves and Arrange Fruit on Top. Drizzle With Dressing & Enjoy! |
