Louisiana Fruit Salad Food

FRESH FRUIT SALAD

Steps:

• Combine all of the fruit together into a large bowl with the apples and bananas on top.
• Pour lemon juice over the apples and bananas then mix the fruit altogether.
• Pour the whipping cream into a small bowl and beat with a wire beater until the cream is thick and peaks form.
• Blend in the stevia a little at a time.
• In a larger bowl, cream the cream cheese and lemon juice until smooth.
• Add the whipped cream into the bowl of cream cheese and fold together.
• Pour dressing over the mixed fruit and stir together.
• Frefrigerate and serve cold.

NANNY'S LOUISIANA FRUIT SALAD

Steps:

• Drain pineapple and oranges, Slice bananas & berries. Mix all together w/ pie filling. Chill several hours. May swap fruits around for your fave- we mix it up sometimes. Cook time is chill time.

LOUISIANA SUNBURST SALAD

Steps:

• Soak the cranberries overnight in the port. Or for at least 6 hours.
• To toast the almonds: Preheat oven to 350 degrees. Scatter almonds on a baking sheet covered with parchment paper. Bake them 5 - 7 minutes or until just starting to turn golden and are fragrant. Watch them closely, as they can burn easily.
• In a large mixing bowl, or wooden salad bowl, add the oil, water, vinegar, Tabasco, cinnamon and sugar. Whisk until emulsified. Add the lettuce and toss. Season with salt and pepper. You can also add the vinaigrette ingredients to a mason jar and shake the jar to emulsify.
• Place the greens on serving plates and garnish with the crumbled cheese, cranberries, and almonds. Serve immediately.

LOUISIANA SUNBURST SALAD (CREOLE)

Steps:

• Soak cranberries overnight in the port wine.
• The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
• Add the lettuces & toss, then season with salt & pepper.
• Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.