Any fresh fruit works in this quick-and-easy salad. The vivid impact of all-red fruit is an eye-catcher, but try a version with sliced peaches, honeydew melon, and blueberries, too.

Source: Better Homes and Gardens
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Rosy Berries and Melon Salad

Ingredients

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Directions

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  • Prepare Candied Pecans; set aside. For dressing, in a small bowl whisk together mayonnaise, sour cream, milk, vinegar, crystallized ginger, salt, and ground ginger. Use immediately or cover and chill up to 24 hours.

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Instructions Checklist
  • Line a platter with salad greens. Arrange fruit in rows on top of greens. Sprinkle with Candied Pecans. Pass dressing to drizzle over salad. Makes 8 to 10 servings.

Nutrition Facts (Rosy Berries and Melon Salad)

230 calories; 18 g total fat; 3 g saturated fat; 7 g polyunsaturated fat; 7 g monounsaturated fat; 12 mg cholesterol; 167 mg sodium. 18 g carbohydrates; 3 g fiber; 16 g sugar; 2 g protein; 1944 IU vitamin a; 24 mg vitamin c; 40 mg calcium; 1 mg iron;

Candied Pecans

Ingredients

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Directions

Instructions Checklist
  • Line a baking sheet with parchment paper or foil. In a medium heavy skillet combine pecans and sugar. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not stir. Reduce heat to low. Continue cooking until sugar is completely melted and golden brown, stirring occasionally. Remove skillet from heat. Pour nut mixture onto prepared baking sheet. Cool completely. Break nuts into pieces. Store tightly covered in the refrigerator for up to 3 weeks.

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