Old Fashioned Fruit Salad Dressing Food

FRUIT SALAD DRESSING

Steps:

• Place all the ingredients together in a medium sized bowl
• Stir until all the ingredients are mixed together
• Pour your dressing over your fruit salad
• Gently mix your fruit and dressing together until well coated
• Place in the refrigerator until ready to serve

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!

GRANDMA'S FRUIT SALAD

Steps:

• Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple, pears, peaches and grapes. Cover and refrigerate. , Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature., Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers.

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.

PERFECT SUMMER FRUIT SALAD

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

OLD FASHIONED SALAD DRESSING

Steps:

• Mix ingredients well and set aside for a few days.
• The longer this sits the better because as the dressing ages it gets thicker and thicker.
• This is a sweet and sour dressing and may be used on fruit salads, especially Waldorf, cabbage slaw, carrot and raisin, or even poured over head lettuce.

OLD FASHIONED BOILED SALAD DRESSING

Steps:

• In microwave safe bowl mix sugar, cornstarch and salt.
• Whisk in the egg, vinegar, water and mustard.
• Microwave on high for 3 minutes then stir.
• Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
• Add butter.
• Store in refrigerator.

OLD FASHIONED SOUR CREAM SALAD DRESSING

Steps:

• Stir together salt, sugar, and paprika with lemon juice and vinegar until salt and sugar are dissolved.
• Whisk in sour cream, blending until smooth.

FRUIT SALAD DRESSING

Steps:

• In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerate for up to 1 week.

COOKED FRUIT SALAD DRESSING

Steps:

• Drain pineapple, reserving the juice. Set pineapple aside for salad. In a saucepan, combine sugar and cornstarch. Stir in the pineapple juice, orange juice and lemon juice. Add egg, mix well. Cook over medium heat, stirring constantly, until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir in butter. Cover and chill. Serve over a mixture of fresh or canned fruit.