Fruit Salad with Cranberry Dressing
cup orange juice
Bibb lettuce leaves
large oranges, peeled and sectioned (2 cups)
large pineapple, peeled, cored, sliced, and cut into wedges
large ripe pears, cored and sliced into wedges* (2 cups)
kiwifruit 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.)
- To serve, line 6 small bowls or plates with lettuce leaves. Arrange fruit on lettuce leaves. Drizzle with dressing.
- Makes 6 side-dish servings.
From the Test Kitchen
To prevent pears from darkening, brush cut edges with lemon juice.
Nutrition Facts(Fruit Salad with Cranberry Dressing)
- Per serving:
- 231 kcal cal.,
- 1 g fat
- 4 mg sodium,
- 58 g carb.,
- 5 g fiber,
- 50 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet