Favorite Fruit Salad Recipe
Favorite Fruit Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I spend a lot of time in the kitchen, especially when our four children and nine grandchildren come to visit. This salad is always requested when they're here for dinner.
Recommended: Favorite Melon Recipes
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1/4 cup each grapefruit, orange and pineapple juice
  • 2 teaspoons cornstarch
  • 1/4 cup white vinegar
  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 2 to 3 teaspoons sugar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground nutmeg
  • 8 cups torn iceberg lettuce
  • 6 cups torn Bibb lettuce
  • 3 cups orange sections
  • 3 cups fresh pineapple chunks
  • 3 cups sliced fresh strawberries

Directions

In a saucepan, stir juices and cornstarch until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Cool to room temperature.
Add vinegar, oil, garlic, sugar, mustard, salt, paprika and nutmeg; stir to mix. Cover and chill.
In a salad bowl, toss lettuces, oranges, pineapple and strawberries. Pour dressing over salad and toss; serve immediately. Yield: 12-14 servings.
Originally published as Favorite Fruit Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p74

Nutritional Facts

3/4 cup: 96 calories, 2g fat (0 saturated fat), 0 cholesterol, 93mg sodium, 19g carbohydrate (14g sugars, 3g fiber), 2g protein.

  • 1/4 cup each grapefruit, orange and pineapple juice
  • 2 teaspoons cornstarch
  • 1/4 cup white vinegar
  • 2 tablespoons vegetable oil
  • 1 garlic clove, minced
  • 2 to 3 teaspoons sugar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground nutmeg
  • 8 cups torn iceberg lettuce
  • 6 cups torn Bibb lettuce
  • 3 cups orange sections
  • 3 cups fresh pineapple chunks
  • 3 cups sliced fresh strawberries
  1. In a saucepan, stir juices and cornstarch until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Cool to room temperature.
  2. Add vinegar, oil, garlic, sugar, mustard, salt, paprika and nutmeg; stir to mix. Cover and chill.
  3. In a salad bowl, toss lettuces, oranges, pineapple and strawberries. Pour dressing over salad and toss; serve immediately. Yield: 12-14 servings.
Originally published as Favorite Fruit Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p74

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