Best Sherry Dressing For Fruit Salad Recipes

SHERRY DRESSING FOR FRUIT SALAD

Sherry Dressing for Fruit Salad image

Make and share this Sherry Dressing for Fruit Salad recipe from Food.com.

Provided by echo echo

Categories Salad Dressings

Time 20m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 egg, beaten
1/4 cup sugar
1/4 cup sherry wine
1 dash salt (omit if commercial cooking sherry is used)
2 teaspoons butter
1/2 orange, juice of
1/2 lemon, juice of
1/4 cup heavy cream, whipped

Steps:

Combine the egg through the lemon juice in the top of a double boiler.
Cook over boiling water until slightly thickened, stirring.
Chill.
Fold in cream just before serving.

BEET, AVOCADO AND PINK GRAPEFRUIT SALAD WITH SHERRY DRESSING

Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing image

Categories Salad Fruit Leafy Green Vegetable Appetizer Side Roast Thanksgiving Dinner Grapefruit Avocado Beet Fall Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 8

Ingredients

3 medium beets (about 1 pound), tops trimmed
3 medium-size pink grapefruits (about 2 1/2 pounds)
3 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
2 5-ounce bags mixed baby greens
3 medium avocados, pitted, peeled, cut into 1/2-inch pieces
1 cup fresh pomegranate seeds (from 2 large pomegranates)

Steps:

Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside. Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. Drain segments, reserving 2 tablespoons juice. Cut segments into 3/4-inch pieces.
Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.
Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing.

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