White Balsamic Fruit Salad Recipes

WHITE BALSAMIC VINAIGRETTE

Steps:

• Whisk olive oil, balsamic vinegar, honey, salt, cracked black pepper, and garlic powder together in a bowl until smooth.

WHITE BALSAMIC FRUIT SALAD

Steps:

• Combine pineapple, dates, carrot, orange and in a large bowl.
• Combine honey,balsamic vinegar, lime juice and zest in a jar with a tight-fitting lid.
• Shake vigorously and pour over fruit.
• Chill until ready to serve.

CALIFORNIA PIZZA KITCHEN WHITE BALSAMIC PROVENCAL SALAD

Steps:

• Vinaigrette Preparation.
• n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
• Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
• Salad Preparation:.
• In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
• Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.

WINTER FRUIT SALAD WITH BALSAMIC VINAIGRETTE

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.

RED FRUIT SALAD WITH WHITE BALSAMIC AND BLACK PEPPER

Steps:

• Arrange plums on a platter. Scatter raspberries, strawberries, cherries, and grapes around them.
• In a small pot, boil vinegar until reduced by half, about 5 minutes. Stir in 1 teaspoon water. Drizzle over fruit; sprinkle with pepper. Serve immediately, or wrap in plastic and refrigerate up to 4 hours.