FRESH FRUIT SALAD
The dressing and salad recipes come the Salad Lover's Cookbook, printed in 1979. The dressing is made the day before and chilled in the fridge overnight. Then you prepare the fruit of your choice and chill that for 1-2 hours, then serve as a side salad, enjoy. I made the dressing and salad on 6 Mar and served on 7 Mar, I and the family loved this.
Provided by Lee Thayer @LeeNST
Categories Fruit Salads
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the sugar, onion salt, and dry mustard, then stir in the vinegar.
- Use an electric mixer and beat at medium speed while slowly pouring in the oil. Continue beating for another 5-10 minutes until thickened.
- Pour into a screw top jar, like a Mason jar, add the poppy seeds, cover tightly and shake well to mix. Store covered in the fridge overnight for use the next day. (Once the poppy seeds are added and mixed in, the color of the dressing will change and not look appealing.)
- On the day you are going to serve the salad, prep the fruit, use a mixture of fresh fruit that is cut into bite size pieces, such as any of the following: oranges, apples, bananas, pears, peaches, strawberries, seedless grapes, kiwi, dragon fruit, etc. Place fruit in a large mixing bowl and gently toss together. (I just used about 2-2½ cups each of fresh kiwi fruit, pineapple, and oranges this time.)
- If desired, you can line a large salad bowl with Bibb lettuce leaves, or lettuce leaves of your choice or what is available, and pour the fruit mixture into the salad bowl. Cover and place in the fridge for 1-2 hours to chill.
- When ready to serve, shake or stir the dressing well before using.
- Serve the salad with the poppy seed fruit dressing on the side for guests to simply pour on as desired. Enjoy.
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