MIXED FRESH FRUIT SALAD
WITH ASSORTED DRESSINGS
4 to 6 servings
Prepare desired dressing; set aside. Prepare fruits. Prepare banana just before serving. Combine all prepared fruits in a glass or ceramic bowl, mixing gently, but well. Just before serving, add a small amount of desired dressing to fruit mixture, tossing lightly to coat fruits. Or, leave fruit undressed. Spoon dressed or undressed fruit mixture onto lettuce-lined salad plates, dividing evenly. For the undressed fruit salads, spoon a small amount of dressing over each salad. May pass additional dressing in a sauceboat, if desired. Garnish each salad with a sprig of fresh mint.
Yummy Cooked Fruit Salad Dressing
about 2 cups
In the top of a double boiler, combine egg yolks and sugar, mixing well. Gradually stir in pineapple juice and vinegar. Cook over simmering water, stirring constantly, until mixture thickens and coats a spoon. Be careful not to curdle the egg yolks. Cool thoroughly. Fold whipped cream into cooled dressing. May store dressing in a sealed glass or plastic container in the refrigerator for a few days, if desired.
Note: May omit egg yolks; use the equivalent of 1½ eggs in egg substitute, IE, Egg Beaters.
About 1 1/8 cups
Combine all ingredients in a small bowl, blending well. May store in an airtight container in the refrigerator.
Tangy Fruit Salad Dressing
about 1 cup
Combine lime juice and honey in a small bowl; gradually add oil with a wire whisk, whisking until mixture is smooth and well blended. Stir in lime peel, celery seed, if used, salt and paprika. Store in a sealed glass or plastic container in the refrigerator. Shake well before using.