Fruit Salad With Black Pepper Dressing Recipes

JENNY ALLEN'S FRUIT SALAD

Steps:

• Whisk oil, lemon juice, mustard, sugar, salt, white pepper, and black pepper together in a bowl until smooth.
• Toss lettuce, onion, blueberries, almonds, mandarin oranges, and strawberries together in a large bowl. Drizzle dressing over salad and toss to coat.

FRUIT SALAD WITH PEPPER (YES PEPPER) DRESSING

Steps:

• In a small saucepan, combine 1 cup water, half of the mint leaves, the sugar, vinegar and pepper.
• Bring to a boil, then lower the heat and simmer for 5 minutes.
• In a small bowl, stir together the cornstarch and 4 t. water.
• Stir into the saucepan and bring to a boil.
• Remove from the heat and let cool for 10 minutes.
• Strain.
• In a large bowl, toss the dressing with the fruit.
• To with remaining mint leaves.

FRUIT SALAD WITH BLACK PEPPER DRESSING

Steps:

• In a small saucepan; combine 1 cup of water, one half of the mint leaves, sugar, vinegar, and pepper. Bring to a boil, lower the heat and let simmer for 5 minutes.
• In a small bowl, mix the cornstarch with 4 tablespoons of water making sure to get out all of the lumps. Stir this into the saucepan with the dressing and bring it back to a boil. Remove from the heat, let it cool for about 10 minutes and strain.
• In a large bowl toss the dressing with the honeydew, cantaloupe, peaches, and strawberries, (I would add the raspberries midway through tossing so they don't fall apart) Top with the remaining mint leaves.

FRUIT SALAD WITH VANILLA DRESSING

Steps:

• In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
• Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

FRUIT SALAD DRESSING

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.

THREE GREENS AND FRUIT WITH VINAIGRETTE

Steps:

• In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
• In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
• In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.