Betty Crocker Mixed Fruit Salad Food

CREAMY OVERNIGHT FRUIT SALAD

Steps:

• In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
• In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
• In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

MIXED FRUIT AND CHEESE SALAD

Steps:

• In food processor, place 1/4 cup of the strawberries, the dressing and sugar. Cover; process with quick on-and-off motions until smooth.
• In medium bowl, mix remaining 1/2 cup strawberries, the cantaloupe, grapes, blueberries and cheese. Pour dressing over fruit mixture; toss.

EASY FRESH-FRUIT SALAD

Steps:

• Mix pineapple, strawberries, blueberries and grapes in large bowl.
• Serve fruit mixture on lettuce. Drizzle with dressing. Top with cheese.

CREAMY FRUIT SALAD

Steps:

• In small bowl, mix dressing ingredients until well blended.
• In medium bowl, mix apples, orange and raisins. Pour dressing over fruit; toss gently to coat.
• Divide lettuce leaves among 4 serving plates. Spoon fruit mixture into lettuce leaves; sprinkle with walnuts.

EASY FRUIT SALAD

Steps:

• Mix yogurt, honey and lemon juice in medium bowl. Stir in remaining ingredients.

BETTY CROCKER MIXED FRUIT SALAD

Steps:

• You can substitute 1/2 cup orange juice for the liqueur.
• You can use 1 16-ounce package of frozen strawberries in place of fresh ones.
• Pour the liqueur or orange jice over the pineapple and grapes; toss.
• Just before serving, toss these with the strawberries.
• Garnish with mint leaves, if desired.

BETTY CROCKER GREAT CAESAR SALAD

Steps:

• Prepare Garlic Croutons. Heat oven to 400°F Trim crusts from bread. Spread both sides of bread slices generously with margarine or butter; sprinkle with garlic powder. Cut into 1/2-inch cubes. Bake in ungreased rectangular baking pan, 13x9x2 inches, stirring ocassionally, until golden brown and crisp, 10 to 15 minutes. MICROWAVE DIRECTIONS: Prepare croutons as directed above. Place in a square microwavable dish, 8x8x2 inches. Microwave uncovered on high (100%), stirring every minute, until golden brown and crisp, 4 to 7 minutes. Let cool.
• Prepare Coddled Egg: To coddle egg, place cold egg in warm water. Heat enough water to boiling to cover egg completely. Immerse egg in boiling water with spoon; remove from heat, remove from heat. Cover and let stand 30 seconds. Cool egg immediately in cold water to prevent further cooking.
• Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired. Mix anchovies, oil, Worcestershire sauce, salt, mustard and pepper in bowl; toss with romaine until leaves glisten. Break egg onto salad. Squeeze lemon over salad; toss. Sprinkle croutons and cheese over salad; toss.

5-INGREDIENT AMBROSIA FRUIT SALAD

Steps:

• If using whole marshmallows - cut in quarters.
• If using Whipping Cream -the 1/2 cup must be whipped before mixing with other ingredients.
• Mix all ingredietns. Chill several hours or overnight.