Recipe of Fruchtsalat mit Nussen
1 each Honeydew Melon -- Small
2 each Oranges
1 cup Blue Grapes
Lettuce Leaves
12 each Walnut Halves
-----DRESSING-----
8 ounces Yogurt -- (1 Container)
1 tablespoon Lemon Juice
1 tablespoon Orange Juice
1 tablespoon Tomato Catsup
2 tablespoons Evaporated Milk
Salt -- Dash
White Pepper -- Dash
Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise.
Cut grapes in half and remove seeds. Line a glass bowl with lettuce
leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes.
Toss salad just before serving.
Fruit and Sour Cream Coleslaw
4 cups shredded cabbage
2 apples -- sliced thinly
1 can pineapple chunks in juice -- drained
1/2 cup green grapes
1/2 cup red grapes
--- Dressing: -----
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar -- to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon -- to taste
1. Shred cabbage very fine, place into covered bowl or plastic bag
and chill.
2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon juice, salt, pepper and cinnamon. Chill.
3. Drain pineapple very well, wash grapes and add to pineapple;
chill. Just before serving, wash, core and slice apples into thin slices, then in half again. Mix apples along with grapes and pineapple into cabbage. Toss to blend well.
4. Add dressing and toss to coat. Don't add dressing all at once in case you don't need it all. This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put salad together whenever you wish.
Fruit Salad
2 cups fresh seedless grapes -- whole or cut
depending on size
4 cups melon balls
cantaloupe or honeydew
4 cups nectarines -- peeled & sliced
or peaches
2 cups fresh blueberries
2 cups fresh strawberries
1 can sliced peaches -- (16 oz) drained
1 can pineapple spears or chunks -- (16 oz) drained
2 cans pear halves -- (16 oz) drained
--Day before-- Combine fruit and chill.
--Day of brunch-- arrange in a large bowl lined with romaine lettuce.
Garnish with mint sprigs, edible flowers.
Fruit Salad Carousel
16 Red lettuce leaves
8 Watermelon slices -- 1/4"thick
8 Cantaloupe slices -- 1/4"thick
4 Kiwis -- peeled and sliced
3 Oranges; peeled -- sectioned
8 Apples -- center core removed
8 Scoops sherbet (1/3 c each)
8 small Bunches grapes
8 Fresh strawberries -- sliced
-----HONEY-LIME DRESSING-----
8 ounces Low-fat plain yogurt
2 tablespoons Honey
2 teaspoons Lime juice
Pinch of ginger
Place red lettuce leaves on individual salad plates and arrange the
following in a pinwheel pattern; watermelon, cantaloupe, honeydew, diwi.
In the center of the pinwheel place cored apple.
Place sherbet scoop on apple. Put grapes beside the apple. Top with
Honey-Lime Dressing (recipe follows) and garnish with sliced strawberries.
Honey-Lime Dressing: Combine yogurt with honey, lime juice and ginger.
Whip and chill. Makes 1 cup; 1 serving = 2 Tablespoons.
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