AVOCADO SALAD WITH FRUITS AND CRISP MIXED GREENS CLASSIC WHITE F - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

AVOCADO SALAD WITH FRUITS AND CRISP MIXED GREENS CLASSIC WHITE FRENCH DRESSING

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AVOCADO SALAD WITH FRUITS AND CRISP MIXED GREENS

CLASSIC WHITE FRENCH DRESSING

4 to 6 servings

 

  • 2 to 3 firm ripe avocados, peeled, seeds removed, and cut into bite-size pieces or thin slices and immediately sprinkled with lemon juice to prevent discoloration
  • 1 seedless orange, peeled, sectioned, and cut into bite-size pieces
  • 1 firm ripe mango, peeled, seed removed, and cut into bite-size pieces
  • 1 cup fresh pineapple cubes
  • 1 cup seedless grapes (green, red, or black, or a combination) stems removed and each cut in half
  • ½ to ¾ cup white or pink or red grapefruit sections, or a combination, seeds removed and cut into bite-size pieces, if desired
  • Classic White French Dressing or commercial French dressing as desired
  • Crisp mixed greens as desired, washed and thoroughly dried
  • Coarsely chopped English walnuts or pecans as desired for garnish (optional)
  • Dried sweet or tart cherries or sweetened dried cranberries as desired for garnish
  • Sprigs of fresh mint as desired for garnish

 

Prepare avocados and other fruits for salad.  Prepare Classic French Dressing.

 

In a medium bowl, combine avocado pieces and other fruits.   Add a small amount of dressing as desired, mixing gently so as not to break-up fruits.  Cover and refrigerate for about 20 minutes.

 

To serve, divide greens onto 4 to 6 salad plates; divide avocado/fruit mixture onto greens.  Garnish with chopped nuts, dried cherries or cranberries, and sprigs of fresh mint as desired.

Serve immediately.

 

Classic White French Dressing 

about 1 cup


  • 6 tablespoons white wine vinegar
  • 1/8 to ¼ teaspoon minced peeled garlic (optional)
  • 1/8 teaspoon Worcestershire sauce
  • Pinch of hot dry mustard
  • Pinch of sugar or to taste (optional)
  • 5 tablespoons extra virgin olive oil
  • 5 tablespoons corn or canola or safflower oil, or a combination
  • Salt and freshly ground white pepper to taste

 

In a small bowl, combine the first 3 to 5 ingredients, blending well.  With a wire whisk, gradually whisk in oils, whisking until mixture is well blended.  Season with salt and pepper to taste.  Adjust other seasonings as desired.  Store unused dressing in a sealed glass or plastic container in the refrigerator for up to two weeks.

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