Rosy Berries and Melon Salad
Recipe from Better Homes and Gardens

Any fresh fruit works in this quick-and-easy salad. The vivid impact of all-red fruit is an eye-catcher, but try a version with sliced peaches, honeydew melon, and blueberries, too.


Rosy Berries and Melon Salad

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Servings: 8 to 10 servings
Total Time: 35 mins
Related Categories: Fruit Salad, Fruit Salad, Raspberries, Strawberries, Watermelons
 
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Ingredients
  • 1  recipe
    Candied Pecans (see recipe below) or 3/4 cup purchased glazed almonds or walnuts
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  • 1/2  cup
    mayonnaise or fat-free mayonnaise dressing
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  • 1/4  cup
    regular or fat-free dairy sour cream
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  • 1/3  cup
    milk
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  • 2  tablespoons
    Champagne vinegar, Chardonnay vinegar, or white wine vinegar
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  • 2  tablespoons
    finely chopped crystallized ginger
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground ginger
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  • 1  10-ounce package
    mixed salad greens
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  • 2-1/2  cups
    thinly sliced seedless watermelon wedges
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  • 1  cup
    fresh raspberries
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  • 1  cup
    halved or quartered fresh strawberries or whole fresh blueberries
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Directions
1.
Prepare Candied Pecans; set aside. For dressing, in a small bowl whisk together mayonnaise, sour cream, milk, vinegar, crystallized ginger, salt, and ground ginger. Use immediately or cover and chill up to 24 hours.
2.
Line a platter with salad greens. Arrange fruit in rows on top of greens. Sprinkle with Candied Pecans. Pass dressing to drizzle over salad. Makes 8 to 10 servings.

Candied Pecans
Line a baking sheet with parchment paper or foil. In a medium heavy skillet combine 1/2 cup coarsely chopped pecans and 1/4 cup sugar. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not stir. Reduce heat to low. Continue cooking until sugar is completely melted and golden brown, stirring occasionally. Remove skillet from heat. Pour nut mixture onto prepared baking sheet. Cool completely. Break nuts into pieces. Store tightly covered in the refrigerator for up to 3 weeks.
Nutrition information
Calories 230, Total Fat 18 g, Saturated Fat 3 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 7 g, Cholesterol 12 mg, Sodium 167 mg, Carbohydrate 18 g, Total Sugar 16 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin C 40%, Calcium 4%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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