CREAMY OVERNIGHT FRUIT SALAD
Here's a delightful make-ahead salad that serves eight. With marshmallows in the mix, kids will gobble it up! Make it your way with the variation below.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 12h30m
Yield 8
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
- In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
- In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving (About 1 Cup), Sodium 40 mg, Sugar 27 g, TransFat 1/2 g
24 HOUR FRUIT SALAD
This is a wonderful salad that is easily adaptable, and can be served as a salad with a holiday meal or as a dessert. The original recipe called for canned fruit cocktail, but I have modified it from that. I'm also allergic to pineapple, so I either pick it out or substitute more of the other fruits instead. All the fruits are really to taste. I could eat myself sick on this stuff, it is so good.
Provided by RSL5709
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
- On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
- Mix the pudding mix and milk together until thick.
- Fold the whipped cream and pudding together.
- Fold the fruits and marshmallows into the cream and pudding mixture.
- Refrigerate overnight.
OVERNIGHT LAYERED FRUIT SALAD
This recipe reminds me of the old "dinner on the ground" picnics from church during my childhood! It is a fruit version of the ever popular 7-Layer Salad. It should be made at least 8 hours ahead of time. It features oranges, apples and grapes atop a bed of shredded lettuce. Prep time and cooking time does not include the 8 hour chilling time! From Jack Reynolds in the Master Gardner Cookbook
Provided by breezermom
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the shredded lettuce in a deep 2-quart glass serving bowl.
- Peel and section the oranges over a bowl, reserving the juice. Combine apple slices and orange juice; toss to coat. Layer apple slices over the lettuce; top with the orange sections and grapes.
- Combine mayonnaise and sour cream in a small bowl; stir well. Spread mayonnaise mixture over salad, sealing to the edge of the bowl. Sprinkle with cheese. Cover and chill at least 8 hours.
OVERNIGHT FRUIT SALAD
I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals, and our daughters copied the recipe when they married. -Eileen Duffeck, Lena, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.
Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 44mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
OVERNIGHT BUFFET SALAD
This is a great tasting salad to take to your next potluck or serve at your next dinner party. It feeds a lot of people and it is easy to make. The prep time includes the refrigeration of the greens after washing (I let the lettuce crisp up 24 hours) and the refrigeration of the completed salad for 24 hours.
Provided by Miss Annie
Categories Lunch/Snacks
Time P2DT1h
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Wash spinach and lettuce and spin dry.
- Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
- In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
- In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
- Spread prepared dressing over entire top of salad, making sure the edges are covered.
- Cover with plastic wrap and refrigerate overnight.
- Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.
OVERNIGHT FRUIT SALAD
I don't remember where I originally got this recipe, but I've made it many times beginning mid-1960's. For months I've been searching for the recipe to post it. Then today it showed up in my e-mail from a daily recipe site. I've added to the ingredients and directions. The original recipe called for one can of cherries, so that's what I listed in the ingredients, but I prefer two cans of cherries. Look for Royal Ann or Royal Cherries. If you sub a different kind of cherries or other fruit I have no idea how it will turn out. The original recipe didn't call for bananas. I always use 2 or 3 bananas. Leave out them out if you don't like them. Same for the nuts. Be SURE to make this a minimum of 12 hours before serving - 24 hours is better. The first time I made it was for a family gathering. I tasted it right away - it was terrible. The next day it was great. What a difference a day makes! As you can tell from the ingredients, this is sweet.
Provided by Ann Marie F
Categories Oranges
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare cooked Dressing:.
- Heat first 6 ingredients just to boiling in 1-quart saucepan over medium heat, stirring constantly.
- Let it cool while you beat the whipping cream.
- Beat whipping cream in chilled medium bowl with electric mixer on high speed until it's stiff.
- Fold a spoonful of the cooled egg mixture into into the whipped cream.
- Fold the rest of the cooled egg mixture into the whipped cream.
- If you add the hot egg mixture all at once into the whipped cream, it will curdle; trust me on this.
- Add fruit& nuts to the dressing.
- Refrigerate at least 12 hours to blend flavors.
- Garnish with Maraschino cherries.
- Garnish with nuts if you choose to use the nuts as a garnish rather than an ingredient, or both as I do.
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