Fruit Cups With Strawberry Dressing Recipes

FRUIT AND SPINACH SALAD WITH STRAWBERRY VINAIGRETTE

Steps:

• In a food processor or blender, combine 1/4 cup water, 1/4 cup olive oil, 1/4 cup cider vinegar, 1/2 lb strawberries and 2 Tbsp honey and puree until smooth.
• Add 1/2 tsp poppy seeds and pulse once to combine. Refrigerate dressing up to a week.
• Place all of your salad ingredients in a large mixing bowl. Add salad dressing to taste and toss to combine. Easy!

MIXED BERRY FRUIT CUPS

Steps:

• Wash and prep all of the fruit, and make sure all the berries are fairly dry.
• Stem and slice the strawberries.
• In a large bowl, mix together the strawberries, blueberries, blackberries, and red raspberries.
• Stir the lemon juice and sugar into the berries.
• Add the berry mix to small plastic cups and serve immediately. They're especially delicious topped off with a dollop of whipped cream.

RED, WHITE, AND BLUE FRUIT CUPS

Steps:

• Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.

STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
• Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
• Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.

STRAWBERRY CUPS

Steps:

• Bring the water to a boil in a small saucepan. Put the gelatin and boiling water in a blender, and process for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and process again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit.
• Add 3/4 cup of the heavy cream, and process in the blender just long enough to mix it all in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups and chill in the refrigerator, at least 1 hour.
• With an electric mixer or by hand, whip the remaining 1/4 cup of cream with the vanilla and sugar substitute. Top each cup with a dollop if whipped cream. If desired, cut a strawberry into a fan-shape, and place on top with a mint leaf to garnish.

CHILLED FRUIT CUPS

Steps:

• In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cup mixture into each plastic cup. Place cups in a pan and freeze. Remove from the freezer 40-50 minutes before serving.

EASY STRAWBERRY VINAIGRETTE

Steps:

• Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth.

FRUIT CUPS WITH STRAWBERRY DRESSING

Steps:

• For dressing, in a blender container or food processor bowl place half of the berries, the orange juice concentrate, and sugar. Cover and blend or process until smooth; set aside.
• In a large bowl combine kiwifruit, orange sections, bananas, peach slices, apple slices, and remaining berries. Serve fruit in bowls with dressing. Makes 6 servings.