FRESH FRUIT WITH BALSAMIC VINAIGRETTE
"This colorful fruit platter always looks beautiful on our Christmas dinner table," writes Mari Day of Suamico, Wisconsin. "The light dressing is a nice complement to the fun assortment of winter fruits-it really lets their natural goodness come through."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
SIMPLE SALAD WITH BALSAMIC VINAIGRETTE
Provided by The Hearty Boys
Categories main-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
- Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.
WINTER FRUIT SALAD WITH BALSAMIC VINAIGRETTE
Make and share this Winter Fruit Salad With Balsamic Vinaigrette recipe from Food.com.
Provided by Sageca
Categories Citrus
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 257.8, Fat 12.5, SaturatedFat 1.7, Sodium 20.7, Carbohydrate 37.5, Fiber 4.9, Sugar 28.2, Protein 2.9
RED FRUIT SALAD WITH WHITE BALSAMIC AND BLACK PEPPER
Subtly sweet white balsamic and sharp black pepper make wonderful foils for ripe summer berries and stone fruit in this jewel-like salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 7
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.
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