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Fruit Salad with Cranberry Dressing
Ingredients
- 2 cups cranberries
- 1/3 cup water
- 1 cup sugar
- 1/4 cup orange juice
- Bibb lettuce leaves
- 2 large oranges, peeled and sectioned (2 cups)
- 1/2 large pineapple, peeled, cored, sliced, and cut into wedges
- 2 large ripe pears, cored and sliced into wedges* (2 cups)
- 2 kiwifruit and/or golden kiwifruit, peeled and sliced lengthwise into wedges (1 cup)
Directions
1. 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.)
2. To serve, line 6 small bowls or plates with lettuce leaves. Arrange fruit on lettuce leaves. Drizzle with dressing.
3. 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)
- Servings Per Recipe 6,
- cal. (kcal) 231,
- Fat, total (g) 1,
- carb. (g) 58,
- fiber (g) 5,
- sugar (g) 50,
- pro. (g) 2,
- vit. A (IU) 534,
- vit. C (mg) 67,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- sodium (mg) 4,
- Potassium (mg) 363,
- calcium (mg) 50,
- iron (mg) 1,
- Fruit () 2,
- Other Carb () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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