ITALIAN FRUIT SALAD
Provided by Food Network
Time 30m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle Parmesan cheese evenly on foil-lined 13x9-inch baking pan sprayed with nonstick cooking spray. Bake 9 to 11 minutes or until cheese is melted and lightly browned; cool in pan. Break "crisps" into irregular-sized pieces.
- Divide salad on 3 large plates. Arrange oranges, grapes, prosciutto strips and dates on top of each salad. Drizzle with Aioli Dressing, to taste. Garnish with cheese "crisps." Refrigerate any remaining dressing.
- Aioli Dressing: Combine 1/3 cup red wine vinegar, 2 tablespoons water, 5 garlic cloves, finely minced, 1 pasteurized egg or 1/4 cup egg substitute, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon prepared yellow mustard in blender container. Cover; blend at medium speed. Slowly add 1/3 cup olive oil and 1/3 cup vegetable oil in thin stream, until blended. Makes about 1-1/2 cups.
ITALIAN FRUIT SALAD ALL YEAR ROUND
Macedonia di Frutta is an Italian name for a perfect desert for summer, winter and anytime in between.
Provided by Italian Recipe Book
Time 10m
Number Of Ingredients 7
Steps:
- Wash and pat-dry all the fruit except for the bananas.
- Peel and cut apple into bite-size cubes.
- Do the same with peaches. There is no need to peel them, just remove the pit. Add them to a salad bowl.
- As soon as possible cover everything with 1/2 freshly squeezed lemon juice. This way they don't get brown.
- Peel and cut the bananas. Add to the salad bowl. Squeeze the remaining ½ of the lemon. Again, to keep the fruit from
- Peel and slice the orange. The best way is to cut off the top and cut off the bottom. Stand up the orange on either one of the flat sides. Start running the knife underneath the white skin of the orange all the way around until the orange is peeled. Now you can easily cut it in cubes.
- Add orange cubes to the salad bowl together with a few table spoons of brown sugar and a couple of fresh mint leaves if you have them.
- Taste and add more sugar or lemon juice to get the perfect balance of sweet& sour.
- Mix everything gently. Place in the fridge before serving.
ITALIAN FRUIT SALAD RECIPE - (4.3/5)
Provided by rmulleni
Number Of Ingredients 6
Steps:
- In a large bowl combine watermelon, grapes, blueberries, and basil. For dressing, in a small bowl whisk together vinegar and honey. Pour dressing over fruit; stir gently to coat. If desired, cover and chill for up to 8 hours. Nutrition Facts (Italian Fruit Salad) Servings Per Recipe 8, cal. (kcal) 91, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 23, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 19, pro. (g) 1, vit. A (IU) 486, vit. C (mg) 11, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 3, Potassium (mg) 226, calcium (mg) 10, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
ITALIAN FRUIT SALAD
Mandarin oranges, pineapple and greens are tossed with Italian dressing then topped with cottage cheese and almonds for a refreshing fruit salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Toss greens with oranges, pineapple and dressing.
- Place greens mixture evenly on 4 salad plates; top with cottage cheese.
- Sprinkle with almonds.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g
ITALIAN FRUIT SALAD
Make and share this Italian Fruit Salad recipe from Food.com.
Provided by Sassy in da South
Categories Low Protein
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Acine de Pepe according to box directions; drain and set aside to cool.
- Drain juice from canned fruit into a saucepan.
- Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
- Mix with the cooled pasta and refrigerate for a couple of hours.
- Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.
Nutrition Facts : Calories 711.8, Fat 24.9, SaturatedFat 19.4, Cholesterol 105.8, Sodium 61.2, Carbohydrate 117.5, Fiber 3.6, Sugar 86.7, Protein 9.6
FRUIT SALAD WITH CANNOLI CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
- Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
- Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.
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