Fruit Salad with Cranberry Dressing.

first_img Tweet Recipe source: Better Homes and Gardens Share Share Directions: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*Note: To prevent pears from darkening, brush cut edges with lemon juice. Sharecenter_img Sharing is caring! Fruit Salad with Cranberry Dressing.This tropically flavored, tropically colored fruit salad gets a blast of tartness from fresh cranberries. Cranberries are almost crunchy, vividly red little fruits that are packed to the nines with healthy antioxidants.Try this recipe when cranberries are readily available in your grocery store in autumn, and serve this salad as part of a breakfast or brunch along with assorted quick breads. If bibb lettuce is unavailable, use Romaine, or even iceberg lettuce, but not smaller, softer greens, which will not hold up under the weight of the fruit and dressing.Ingredients:2 cups cranberries1/3 cup water1 cup sugar1/4 cup orange juiceBibb lettuce leaves2 large oranges, peeled and sectioned (2 cups)1/2 large pineapple, peeled, cored, sliced, and cut into wedges2 large ripe pears, cored and sliced into wedges* (2 cups)2 kiwifruit and/or golden kiwifruit, peeled and sliced lengthwise into wedges (1 cup) 32 Views   no discussions Food & DiningLifestyle Fruit Salad with Cranberry Dressing. by: – July 12, 2011last_img read more