Like No One Elses Fruit Salad Dressing Food

FRUIT SALAD

Steps:

• For the dressing: In a large bowl, whisk together the honey, jalapeno and lemon zest and juice.
• For the salad: Add the melon, blueberries, strawberries, grapefruit and cucumber into the bowl with the dressing and toss until coated. Add the basil and mint and serve immediately.

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.

FRESH FRUIT SALAD DRESSING

Steps:

• Mix all the ingredients.
• Chill well.

LIKE NO ONE ELSE'S FRUIT SALAD DRESSING

Steps:

• On top of a double boiler, beat together the egg yolks, vinegar, sugar, mustard and salt. Cook over medium heat until mixture becomes thick. Remove from heat. Add the marshmallows to the mixture and stir until dissolved.
• Whip 1/2 pint of the whipping cream until soft peaks form, and then fold it into the cooked ingredients. If mixture is too thick, thin it by adding a little cream or fruit juice. Add to your favorite fruit salad and use enough dressing to make it the consistency you desire.
• Store dressing, tightly covered, in the refrigerator for a week or so.

LIKE NO ONE ELSE'S FRUIT SALAD DRESSING

Steps:

• On top of a double boiler, beat together the egg yolks, vinegar, sugar, mustard and salt. Cook over medium heat until mixture becomes thick. Remove from heat. Add the marshmallows to the mixture and stir until dissolved.
• Whip 1/2 pint of the whipping cream until soft peaks form, and then fold it into the cooked ingredients. If mixture is too thick, thin it by adding a little cream or fruit juice. Add to your favorite fruit salad and use enough dressing to make it the consistency you desire.
• Store dressing, tightly covered, in the refrigerator for a week or so.

FRUIT SALAD

Steps:

• In a small bowl, whisk together the lime juice and the sugar. Place cut up fruit in a large salad bowl, pour sugar lime mixture over fruit. Taste and adjust seasonings with more lime or sugar as needed.;

LIKE NO ONE ELSE'S FRUIT SALAD DRESSING

Steps:

• On top of a double boiler, beat together the egg yolks, vinegar, sugar, mustard and salt. Cook over medium heat until mixture becomes thick. Remove from heat. Add the marshmallows to the mixture and stir until dissolved.
• Whip 1/2 pint of the whipping cream until soft peaks form, and then fold it into the cooked ingredients. If mixture is too thick, thin it by adding a little cream or fruit juice. Add to your favorite fruit salad and use enough dressing to make it the consistency you desire.
• Store dressing, tightly covered, in the refrigerator for a week or so.

FRUIT SALAD WITH POPPY SEED DRESSING

Steps:

• Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.

FRUIT SALAD WITH LEMON-LIME DRESSING

Steps:

• In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving.

LIKE NO ONE ELSE'S FRUIT SALAD DRESSING

Steps:

• On top of a double boiler, beat together the egg yolks, vinegar, sugar, mustard and salt. Cook over medium heat until mixture becomes thick. Remove from heat. Add the marshmallows to the mixture and stir until dissolved.
• Whip 1/2 pint of the whipping cream until soft peaks form, and then fold it into the cooked ingredients. If mixture is too thick, thin it by adding a little cream or fruit juice. Add to your favorite fruit salad and use enough dressing to make it the consistency you desire.
• Store dressing, tightly covered, in the refrigerator for a week or so.

MOM'S FRUIT SALAD WITH COOKED DRESSING

Steps:

• Whisk the flour & sugar together. Beat eggs until light, and whisk in flour & sugar.
• Drain a can of pineapple tidbits into a 2-cup measure, add the lemon and orange juices, and pour in enough vinegar to make 1-1/4 cups total liquid.
• Add to the egg mixture. Cook in double boiler, stirring constantly, until thickened.
• Chill thorougly, then fold in whipped cream.
• Fold into your mixed fruit--you really can use whatever fruit you have on hand. I've added mango, pears, starfruit, kiwi, and I can't remember what all!
• Chill and enjoy!