Fruit Salad With Black Pepper Dressing Food

FRUIT SALAD WITH VANILLA DRESSING

Steps:

• In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
• Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

FRUIT SALAD WITH PEPPER (YES PEPPER) DRESSING

Steps:

• In a small saucepan, combine 1 cup water, half of the mint leaves, the sugar, vinegar and pepper.
• Bring to a boil, then lower the heat and simmer for 5 minutes.
• In a small bowl, stir together the cornstarch and 4 t. water.
• Stir into the saucepan and bring to a boil.
• Remove from the heat and let cool for 10 minutes.
• Strain.
• In a large bowl, toss the dressing with the fruit.
• To with remaining mint leaves.

'SOMETHING DIFFERENT' FRUIT SALAD

Steps:

• Stir together the lime juice, honey, salt, and cayenne pepper in the bottom of a large salad bowl.
• Toss the strawberries, watermelon, and pineapple with the dressing. Chill the fruit salad until ready to serve.

WINTER FRUIT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• 1. For dressing, combine oil, orange juice, vinegar, honey, and pepper in a blender container or food processor bowl. Cover and blend or process until combined. Place in an airtight jar and refrigerate for at least 30 minutes.
• 2. Use a small sharp knife to peel grapefruit and oranges, removing as much of the white pith as possible. Section fruit and place in a large bowl. Add grapes and pomegranate seeds, if desired.
• 3. To serve, toss with dressing. Line a large bowl with torn lettuce and top with fruit mixture. Makes 12 servings.
• Make-ahead tip: Refrigerate dressing up to 3 days. Store prepared fruit mixture, covered, in refrigerator up to 4 hours.

FRUIT SALAD WITH BLACK PEPPER DRESSING

Steps:

• In a small saucepan; combine 1 cup of water, one half of the mint leaves, sugar, vinegar, and pepper. Bring to a boil, lower the heat and let simmer for 5 minutes.
• In a small bowl, mix the cornstarch with 4 tablespoons of water making sure to get out all of the lumps. Stir this into the saucepan with the dressing and bring it back to a boil. Remove from the heat, let it cool for about 10 minutes and strain.
• In a large bowl toss the dressing with the honeydew, cantaloupe, peaches, and strawberries, (I would add the raspberries midway through tossing so they don't fall apart) Top with the remaining mint leaves.