Best Red Fruit Salad With White Balsamic And Black Pepper Recipes

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FRESH FRUIT WITH BALSAMIC VINAIGRETTE



Fresh Fruit with Balsamic Vinaigrette image

"This colorful fruit platter always looks beautiful on our Christmas dinner table," writes Mari Day of Suamico, Wisconsin. "The light dressing is a nice complement to the fun assortment of winter fruits-it really lets their natural goodness come through."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup orange juice
3 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons water
1 tablespoon honey
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
Red leaf lettuce
2 medium grapefruit, peeled and sectioned
1 medium navel orange, peeled and sectioned
2 medium pears, sliced
1 can (11 ounces) mandarin oranges, drained
1 cup seedless grapes

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.

Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

FRUIT SALAD BALSAMICO



Fruit Salad Balsamico image

Enjoy this Italian-style fresh fruit salad packed with berries - serves a group!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 12

Number Of Ingredients 9

1/3 cup frozen strawberry daiquiri concentrate, thawed
3 tablespoons water
1 tablespoon balsamic vinegar
2 cups fresh strawberry halves
1 cup fresh raspberries
1 cup cantaloupe balls or cubes
2 fresh peaches, peeled, pitted and sliced
2 fresh plums, pitted, sliced
1 sprig fresh mint

Steps:

  • In large bowl, combine daiquiri concentrate, water and vinegar; mix well. Add all remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill.
  • Stir salad before serving; remove mint. If desired, garnish with additional fresh mint.

Nutrition Facts : Calories 50, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 0 mg, Sugar 9 g

FRUIT PLATTER WITH WHIPPED RICOTTA



Fruit Platter with Whipped Ricotta image

You can use any assortment of farmers' market and tropical fruits for this impressive brunch spread. Bonus: you can make all the accompaniments in advance: juicy poached peaches, creamy ricotta flavored with vanilla and maple syrup, and subtly sweet digestive biscuits.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 14

4 ripe but firm peaches or nectarines (about 1 pound), quartered and peeled
3 tablespoons sugar
2 tablespoons fresh lemon juice
1 pint part-skim ricotta
1/2 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
1/2 honeydew melon, halved and cut into thick slices
1/2 pineapple, halved, cored, and cut into thick slices
1/2 baby watermelon, cut into thick slices
1 bunch green or muscat grapes
3 kiwifruits, peeled and sliced
8 fresh figs, halved
2 cups mixed berries, such as blackberries, raspberries, and blueberries
Digestive Biscuits, for serving

Steps:

  • Poached Peaches: Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week. (Makes about 2 cups.)
  • Whipped Ricotta: Puree ricotta, vanilla, and maple syrup in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. (Makes 2 cups.)
  • Fruit Platter: Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and digestive biscuits.

EMILY'S STRAWBERRY BALSAMIC SALAD



Emily's Strawberry Balsamic Salad image

This sweet, tangy salad has lots of plate appeal with its colorful ingredients. Make the dressing in advance if you choose.

Provided by Cincy Emily

Categories     Salad     Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 13

¼ cup balsamic vinegar
1 ½ tablespoons Dijon mustard
1 tablespoon honey
1 small shallot, peeled and chopped
2 small cloves garlic, peeled
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup olive oil
1 head red lettuce leaves, rinsed, dried, and torn
½ small red onion, peeled, cut into 1/2-inch-wide slivers
¼ cup sliced almonds, lightly toasted
1 pint fresh strawberries, rinsed and sliced
½ cup crumbled feta cheese

Steps:

  • To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
  • Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 15.2 g, Cholesterol 11.1 mg, Fat 23 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 4.5 g, Sodium 440.5 mg, Sugar 9.9 g

WINTER FRUIT SALAD WITH BALSAMIC VINAIGRETTE



Winter Fruit Salad With Balsamic Vinaigrette image

Make and share this Winter Fruit Salad With Balsamic Vinaigrette recipe from Food.com.

Provided by Sageca

Categories     Citrus

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup salad oil
1/3 cup orange juice
1/4 cup balsamic vinegar
4 teaspoons honey
1/4 teaspoon cracked black pepper
3 medium pink grapefruit
3 medium oranges
1 1/2 cups red seedless grapes
3 tablespoons pomegranate seeds
1 head leaf lettuce

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.

Nutrition Facts : Calories 257.8, Fat 12.5, SaturatedFat 1.7, Sodium 20.7, Carbohydrate 37.5, Fiber 4.9, Sugar 28.2, Protein 2.9

RED FRUIT SALAD WITH BALSAMIC VINEGAR & BASIL RECIPE - (4.5/5)



Red Fruit Salad with Balsamic Vinegar & Basil Recipe - (4.5/5) image

Provided by carol gorman

Number Of Ingredients 7

2 tablespoons balsamic vinegar
1 tablespoon sugar
1 pound cherries, halved and pitted
1 pound strawberries, hulled and quartered
10 medium fresh basil leaves, sliced
1 pound red grapes, halved
6 ounces raspberries

Steps:

  • In a small bowl, whisk the vinegar and sugar until the sugar dissolves. Arrange the cherries in the bottom of a trifle dish or a medium bowl. Top with the strawberries; sprinkle with half the basil. Top with the grapes, then the raspberries. Drizzle with the balsamic mixture; sprinkle with the remaining basil.

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