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.
Servings:
8 to 10 servings
Total Time:
35 mins
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Ingredients
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1 recipeCandied Pecans (see recipe below) or 3/4 cup purchased glazed almonds or walnutssee savings
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1/2 cupmayonnaise or fat-free mayonnaise dressingsee savings
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1/4 cupregular or fat-free dairy sour creamsee savings
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1/3 cupmilksee savings
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2 tablespoonsChampagne vinegar, Chardonnay vinegar, or white wine vinegarsee savings
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2 tablespoonsfinely chopped crystallized gingersee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonground gingersee savings
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1 10-ounce packagemixed salad greenssee savings
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2-1/2 cupsthinly sliced seedless watermelon wedgessee savings
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1 cupfresh raspberriessee savings
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1 cuphalved or quartered fresh strawberries or whole fresh blueberriessee savings
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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
Per serving: 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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