EIGHT-LAYER FRUIT SALAD SUPREME
Just the presentation of this layered salad in a beautiful pedestal trifle bowl will get their taste buds tingling. Serve as a salad, or dish along thick slices of angel food or buttery pound cake as a refreshing dessert. Mmm!
Provided by d miles
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Whisk honey, lime zest, lime juice, nutmeg, and cinnamon together in a small bowl. Beat cream cheese, milk, and confectioners' sugar together in a separate bowl until fluffy.
- Spread cantaloupe in a layer, followed by blueberries and then strawberries in a trifle bowl or high-sided clear bowl. Pour about half the lime dressing evenly over strawberry layer. Spread cream cheese mixture evenly over lime mixture layer; sprinkle with grapes.
- Place kiwi fruit in a bowl; pour remaining lime mixture over kiwi. Stir to coat. Layer kiwi over grape layer in trifle bowl. Spoon pineapple chunks on top of kiwi layer. Chill in refrigerator for at least 1 hour.
- Top with whipped topping and pecans to serve.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 53.2 g, Cholesterol 20.6 mg, Fat 14.1 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 8.5 g, Sodium 78 mg, Sugar 44.2 g
LAYERED SALAD SUPREME
Show off crunchy-fresh veggies, nutritious beans, and bright greens in this pleasing salad with easy Parmesan cheese dressing.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In 3-quart glass bowl with straight sides, layer lettuce, broccoli, carrots, beans and onion slices.
- In small bowl, mix all dressing ingredients except parsley until well blended. Spread dressing evenly over salad. Sprinkle with parsley. Serve immediately or cover and refrigerate several hours or overnight.
Nutrition Facts : Calories 190, Carbohydrate 13 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 3 g, TransFat 0 g
LAYERED FRESH FRUIT SALAD
People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. -Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick., Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
EIGHT-LAYER SALAD
Steps:
- Combine the farro with the stock or water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until tender, about 30 minutes; drain off any excess liquid. Season with salt and pepper and toss with 1 tablespoon of the olive oil. Set aside to cool.
- Preheat the oven to 400 degrees F.
- Toss the squash with the remaining 2 tablespoons olive oil, a few pinches of salt, a few turns of pepper and a pinch of crushed red pepper. Roast until tender, 25 to 30 minutes. Let cool.
- Make the dressing by combining the yogurt, basil, mayonnaise, white wine vinegar, Dijon and garlic in a medium bowl. Season with salt and pepper.
- In a large glass serving bowl, layer the farro, kale, squash, prosciutto, shallots, dressing, Parmesan and almonds. Finish with the remaining basil and a few turns of pepper.
FRUIT AND CREAM LAYERED SALAD
A wonderful fruit salad to make when fruit is at its best! It can be made a day ahead and you can use any fruit that you like.
Provided by Lvs2Cook
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, combine cream cheese, yogurt, sugar, and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract, continue beating until smooth and thick. Refrigerate.
- In large glass bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin oranges. Spoon on remaining half of topping over fruit to within one inch of edge. Sprinkle with almonds. Garnish with whole strawberries. The salad can be made a day ahead and any fruit combination can be used.
Nutrition Facts : Calories 280.2, Fat 9.4, SaturatedFat 6.3, Cholesterol 18.4, Sodium 87.7, Carbohydrate 47.7, Fiber 4.3, Sugar 33.1, Protein 5.6
CHERRY SALAD SUPREME
This is more of a dessert than a salad. Jello salad meets cheesecake! Delicious! It gets raves wherever I take it.
Provided by Laurie1
Categories Dessert
Time 2h
Yield 6-9 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve raspberry jello in 1 c.
- boiling water; stir in pie filling.
- Chill until partially set.
- Dissolve lemon jello in 1 c.
- boling water.
- Beat together cream cheese and mayo; gradually add lemon jello.
- Stir in undrained pineapple.
- Fold in Cool Whip and marshmallows.
- Spread on top of the cherry layer in a 9" square pan.
- Top with nuts.
- Can double in a 9x13 pan.
Nutrition Facts : Calories 367.4, Fat 8.6, SaturatedFat 5.5, Cholesterol 15.6, Sodium 212.1, Carbohydrate 70.4, Fiber 1, Sugar 38.5, Protein 4.1
FLUFFY CRANBERRY DELIGHT
Number Of Ingredients 9
Steps:
- In a saucepan, bring cranberries, sugar and water to a boil. Reduce heat and cook until berries burst. Strain through a food mill or sieve into a large bowl. Add gelatin, lemon juice and orange juice. Cool until mixture coats the back of a spoon. In a small bowl, whip cream until soft peaks form. Add confectioners' sugar and vanilla whip until stiff peaks form. Fold into cranberry mixture. Chill until set.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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