Fruit Salad with Cranberry Dressing
Recipe from Better Homes and Gardens
This vibrant fruit salad recipe is a nutrient powerhouse with a refreshing taste. The cranberry dressing adds a tasty tang.
Yield: 6 side-dish servings
Prep Time: 25 mins
see savings2 cupscranberries
see savings1/3 cupwater
see savings1 cupsugar
see savings1/4 cuporange juice
see savingsBibb lettuce leaves
see savings2large oranges, peeled and sectioned (2 cups)
see savings1/2large pineapple, peeled, cored, sliced, and cut into wedges
see savings2large ripe pears, cored and sliced into wedges* (2 cups)
see savings2kiwifruit 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.)
Makes 6 side-dish servings.
To prevent pears from darkening, brush cut edges with lemon juice.
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 (µg) 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