Avocado and Fruit Salad with Jalapeno Dressing
Recipe from Better Homes and Gardens

The spicy jalapeno-sour cream dressing adds kick to this fruit and jicama salad.


Avocado and Fruit Salad with Jalapeno Dressing


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Total Time: 25 mins
Servings: Makes 6 servings.
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Ingredients
 
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  • 1    recipe Jalapeno Dressing (see recipe, below)On Sale
  •     Bibb lettuce leavesOn Sale
  • 2    medium red grapefruit, peeled and sectionedOn Sale
  • 1    medium avocado, seeded, peeled, and sliced lengthwiseOn Sale
  • 1    medium papaya, seeded, peeled, and sliced lengthwiseOn Sale
  • 1/2 of a    medium jicama, peeled and cut into matchstick-size piecesOn Sale
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Directions
1.
Prepare Jalapeno Dressing. Cover and chill until serving time.
2.
Line a platter with Bibb lettuce leaves. Arrange grapefruit sections, avocado slices, and papaya slices on lettuce. Sprinkle jicama pieces over fruits. Drizzle Jalapeno Dressing over fruit. Makes 6 servings.

Jalapeno Dressing
Combine 1/4 cup dairy sour cream, 1 tablespoon honey, 1 tablespoon lime juice, 1 or 2 finely chopped and seeded fresh jalapeno peppers,* and 1/4 teaspoon paprika in a blender container. Cover and blend until nearly smooth. Transfer to a small bowl. Stir in 1/4 cup dairy sour cream until combined.

Note
Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water.

Make-Ahead Tip
Prepare dressing. Cover and chill up to 4 hours ahead.
Nutrition information
Calories 155, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 9 mg, Sodium 15 mg, Carbohydrate 18 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 16%, Vitamin C 107%, Calcium 4%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Fruit Salad
It's been said that fresh fruit is nature's candy--and with good reason. Fruit is sweet and delicious, colorfully wrapped, and doesn't require much dressing up to become an elegant dessert. While pies, tarts and cobblers all have their place, to truly savor the natural flavors of strawberries, melon, grapes and other fresh-picked "candies," you need look no further than how to make fruit salad.

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Big Italian Salad
Big Italian Salad

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes -- all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. "The salad reminds me of one my mother made," says Fran Parisi. "Her dressing had no mayo, of course -- it was strictly oil and vinegar."

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