5 FRUITY SALAD DRESSING RECIPES
Provided by Sue Moran
Number Of Ingredients 23
Steps:
- For the Lime Cilantro Vinaigrette: Put the lime juice and zest into the bowl of a mini food processor. Add the cilantro and process until the cilantro is very finely chopped. Stop and scrape down the sides of the bowl as necessary. With the machine running, drizzle in the oil slowly through the small hole (s) in the top. Stop the machine and taste the dressing. If it is too tangy, drizzle in a little more oil. Season with salt and fresh black pepper to taste. Refrigerate until needed.
- For the Shallot and Pink Grapefruit Dressing: Put the shallot and the grapefruit juice in the bowl of a small food processor. Blend until the shallot is very finely processed. If using a whisk, mince your shallot as finely as possible. With the machine going, drizzle in the oil through the top. Stop the machine, add the vinegar and honey, then process again to combine. Add the salt and pepper to taste.
- For the Blackberry Vinegar: Rinse the berries and put them in a small saucepan. Heat over low to medium heat for about 5 minutes until the berries start to break down and release their juice. Add the vinegar, bring back to a full boil, and then take off the heat. Let cool a bit and then process in a small food processor until the berries are completely pureed. Strain through a mesh sieve, pushing the thick juice through but leaving the seeds behind. Bottle and keep in the refrigerator.
- For the Lemon Mustard and Tarragon Vinaigrette: Put the lemon juice, zest, and tarragon in a small processor. Process until well blended. Stop and scrape down the sides if necessary. Slowly drizzle in the oil as the machine is running. Stop and taste, add more oil if it is too tangy. Add salt and pepper to taste.
- For the Roasted Strawberry Vinaigrette: Set oven to 450F Halve the strawberries and spread them out on a parchment lined baking sheet. Roast for about 15 minutes. Transfer the strawberries to the bowl of a mini food processor. Add the rosemary leaves, lime juice and vinegar. Process until the berries are pureed. Slowly drizzle in the oil through the hole in to top as the machine runs. Add the salt and pepper to taste.
FRUIT SALAD DRESSING
This sweet and tangy Fruit Salad Dressing is the perfect way to top off your fruit salad. Add this delicious dressing to make your fruit salad taste better! Your friends and family will love how it adds a delicious flavor that can't be beat.
Provided by Katie Clark
Categories Fruit
Time 15m
Number Of Ingredients 4
Steps:
- Place all the ingredients together in a medium sized bowl
- Stir until all the ingredients are mixed together
- Pour your dressing over your fruit salad
- Gently mix your fruit and dressing together until well coated
- Place in the refrigerator until ready to serve
FRUIT SALAD DRESSING
"I like to top seasonal fruit with this smooth citrusy dressing," notes Frances Poste of Wall, South Dakota. "It makes a cool colorful salad for breakfast, lunch or picnics in the summer."
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerate for up to 1 week.
Nutrition Facts :
YOGURT FRUIT DRESSING
Steps:
- In a bowl, stir yogurt; gradually stir in milk. Serve over fresh fruit or use in a fruit salad.
Nutrition Facts :
LIGHT & TASTY BOBBAT
This recipe is posted in response to a request. I have not made it, but have tasted bobbat many times. This recipe is from "Mennonite Foods and Folkways from South Russia". The recipe calls for sausage, but I think you should be able to use chicken pieces as well.
Provided by Shar-on
Categories Poultry
Time 1h30m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Sprinkle yeast over water and sugar.
- Stir and set aside.
- In a large bowl beat eggs, then add milk, yeast mixture and salt.
- Gradually add flour.
- Cover and keep in a warm place till it is double in bulk.
- During this time, slowly fry pieces of meat on each side to eliminate excess grease in batter and almost done.
- Drain on paper towels and cool.
- Stir down bobbat batter and pour half into a greased baking pan.
- Lay pieces of meat on top of batter and pour remaining batter over meat.
- Let rise till doubled in bulk (about 1 hour).
- Bake at 375 deg F for about 40-60 minutes or until golden brown.
- Serve hot.
Nutrition Facts : Calories 4357.7, Fat 232.4, SaturatedFat 79.2, Cholesterol 1477.8, Sodium 8986.7, Carbohydrate 378.3, Fiber 16.9, Sugar 11.5, Protein 173.5
FRUIT BOBBAT DRESSING
Posted in response to a request for Mennonite Bobbat that was made with chicken. This recipe comes from "Mennonite Foods and Folkways from South Russia. I have eaten bobbat but have not tried this recipe myself.
Provided by Shar-on
Categories Poultry
Time 2h
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients tog.
- Beat egg and add cooled margarine.
- Into the egg mixture alternately add half-and-half and dry ingredients till batter is smooth.
- Add raisins.
- Spoon into chicken or duck when bird is about half cooked.
- Since a 4 lb chicken will hold only part of the dressing, put the remaining dressing into a small greased bread pan and bake for 1 1/2 hours at 325 defF.
- Serve with chicken gravy.
Nutrition Facts : Calories 4612.1, Fat 239, SaturatedFat 79.6, Cholesterol 1173.8, Sodium 3352.9, Carbohydrate 361.7, Fiber 13.5, Sugar 117.3, Protein 254
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