Spring Fruit Salad Food

SPRING FRUIT SALAD

Spring Fruit Salad image

I FREQUENTLY choose this easy and elegant salad when planning a menu. The flavors blend nicely as it refrigerates. Also, it's nice to have the salad ready when you're busy with last-minute details of serving an entire meal. -Karla Retzer, Grantsburg, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 can (11 ounces) mandarin oranges, drained
1 cup sweetened shredded coconut, toasted
1 cup miniature marshmallows
1 cup sour cream
3/4 cup unsweetened pineapple tidbits, drained
2 tablespoons chopped walnuts
1 tablespoon brown sugar

Steps:

In a small serving bowl, combine the first five ingredients. Cover and refrigerate overnight. Just before serving, sprinkle with walnuts and brown sugar.

Nutrition Facts :

FRESH SPRING FRUIT SALAD

Fresh Spring Fruit Salad image

The key to serving a fresh fruit salad is to ensure that the fruit is ripe and tasty. Do yourself a favor and don't attempt to cut the fruits and toss them together the day before serving; doing so causes the fruits get mushy

Provided by TishT

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 (12 ounce) packages strawberries, hulled,halved
2 (6 ounce) packages fresh raspberries
2 (6 ounce) packages fresh blueberries
1 mango, peeled,pitted,cut into 3/4 inch pieces
1/2 honeydew melon, peeled,seeded,cut into 3/4 inch cubes
1/2 pineapple, peeled,cored,cut into 3/4 inch cubes
3 kiwi fruits, peeled,halved crosswise,each half quartered
2 oranges, peeled,cut into 3/4-inch pieces
1 1/2 teaspoons lime zest
2 tablespoons fresh lime juice

Steps:

Combine all ingredients in large decorative serving bowl.
Gently toss to combine.
Serve immediately.

SPRING VEGETABLE SALAD

Spring Vegetable Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.

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