Fruit Salad with Cranberry Dressing

This vibrant fruit salad recipe is a nutrient powerhouse with a refreshing taste. The cranberry dressing adds a tasty tang.

Fruit Salad with Cranberry Dressing
6 side-dish servings
25 mins
by 3.0 1  person
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  • 2 cups cranberries
  • 1/3 cup water
  • 1 cup sugar
  • 1/4 cup orange juice
  • Bibb lettuce leaves
  • 2 large oranges, peeled and sectioned (2 cups)
  • 1/2 large pineapple, peeled, cored, sliced, and cut into wedges
  • 2 large ripe pears, cored and sliced into wedges* (2 cups)
  • 2 kiwifruit and/or golden kiwifruit, peeled and sliced lengthwise into wedges (1 cup)
For dressing, in a medium saucepan combine cranberries and water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until berries just begin to pop. Remove saucepan from heat; stir in sugar and orange juice. When cool, press mixture through a sieve. Discard cranberry skins. Cover and chill the dressing about 2 hours or until thoroughly chilled. (The dressing will thicken slightly as it chills.)
To serve, line 6 small bowls or plates with lettuce leaves. Arrange fruit on lettuce leaves. Drizzle with dressing.
Makes 6 side-dish servings.


  • *

    To prevent pears from darkening, brush cut edges with lemon juice.

nutrition information

Per Serving: cal. (kcal) 231, Fat, total (g) 1, carb. (g) 58, fiber (g) 5, sugar (g) 50, pro. (g) 2, vit. A (IU) 534, vit. C (mg) 67, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 36, sodium (mg) 4, Potassium (mg) 363, calcium (mg) 50, iron (mg) 1, Fruit () 2, Other Carb () 2, Percent Daily Values are based on a 2,000 calorie diet
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