Fresh Fruit with Balsamic Vinaigrette Recipe

Fresh Fruit with Balsamic Vinaigrette Recipe
Fresh Fruit with Balsamic Vinaigrette Recipe photo by Taste of Home
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Fresh Fruit with Balsamic Vinaigrette Recipe

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"This colorful fruit platter always looks beautiful on our Christmas dinner table," writes Mari Day of Suamico, Wisconsin. "The light dressing is a nice complement to the fun assortment of winter fruits—it really lets their natural goodness come through."
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1/4 cup orange juice
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • Red leaf lettuce
  • 2 medium grapefruit, peeled and sectioned
  • 1 medium navel orange, peeled and sectioned
  • 2 medium pears, sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup seedless grapes

Directions

In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fresh Fruit with Balsamic Vinaigrette in Light & Tasty December/January 2002, p20

Nutritional Facts

3/4 cup: 191 calories, 7g fat (1g saturated fat), 0 cholesterol, 102mg sodium, 34g carbohydrate (0 sugars, 7g fiber), 2g protein. Diabetic Exchanges: 2 fruit, 1-1/2 fat.

  • 1/4 cup orange juice
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • Red leaf lettuce
  • 2 medium grapefruit, peeled and sectioned
  • 1 medium navel orange, peeled and sectioned
  • 2 medium pears, sliced
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup seedless grapes
  1. In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fresh Fruit with Balsamic Vinaigrette in Light & Tasty December/January 2002, p20

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