White Balsamic Fruit Salad Food

FRESH FRUIT WITH BALSAMIC VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately.

RED FRUIT SALAD WITH WHITE BALSAMIC AND BLACK PEPPER

Steps:

• Arrange plums on a platter. Scatter raspberries, strawberries, cherries, and grapes around them.
• In a small pot, boil vinegar until reduced by half, about 5 minutes. Stir in 1 teaspoon water. Drizzle over fruit; sprinkle with pepper. Serve immediately, or wrap in plastic and refrigerate up to 4 hours.

WHITE BALSAMIC FRUIT SALAD

Steps:

• Combine pineapple, dates, carrot, orange and in a large bowl.
• Combine honey,balsamic vinegar, lime juice and zest in a jar with a tight-fitting lid.
• Shake vigorously and pour over fruit.
• Chill until ready to serve.

FRUIT SALAD BALSAMICO

Steps:

• In a small bowl, add the strawberry daiquiri concentrate, water, and vinegar; stir to combine; set aside.
• In a large bowl, add the remaining ingredients; toss to combine.
• Pour the contents of the small bowl over the fruit; toss gently to coat.
• Cover and refrigerate for at least 1 hour to chill.
• Stir salad before serving.

WINTER FRUIT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• 1. For dressing, combine oil, orange juice, vinegar, honey, and pepper in a blender container or food processor bowl. Cover and blend or process until combined. Place in an airtight jar and refrigerate for at least 30 minutes.
• 2. Use a small sharp knife to peel grapefruit and oranges, removing as much of the white pith as possible. Section fruit and place in a large bowl. Add grapes and pomegranate seeds, if desired.
• 3. To serve, toss with dressing. Line a large bowl with torn lettuce and top with fruit mixture. Makes 12 servings.
• Make-ahead tip: Refrigerate dressing up to 3 days. Store prepared fruit mixture, covered, in refrigerator up to 4 hours.