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Fruit Salad with Cranberry Dressing

Makes: 6 servings Yield: 6 side-dish servings
Prep 25 mins Chill 2 hrs
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 (g) 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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