Fruit Salad with Berry Dressing Recipe

From Dorothy McNett's Recipe Book.

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See Also: Dressings and Dips · Salads

Fruit Salad with Berry Dressing

From Dorothy McNett's Recipes at At a recent cooking class, I served the strawberry dressing in small individual serving bowls such as demitasse cups with some fresh carrot sticks for dipping. Unusual flavor combination that really worked! Also this sauce is delicious drizzled over brie.

1 cup fresh strawberries or raspberries
juice and zest of 1 lemon
1/2 teaspoon dried basil
3 tablespoons honey
2 tablespoons good quality balsamic vinegar
1/2 teaspoon fine sea salt
a few grindings of pepper
1/2 - 3/4 cup extra virgin olive oil

diced fresh fruit, such as apples, pears, peaches, apricots, pineapple, bananas, kiwi, melon......

In food processor with steel chopping blade in place, puree the berries and then add the juice, zest, basil, honey, vinegar, salt and pepper. Blend well. With motor running, slowly add the olive oil to blend, adding as much as you need to make a pouring consistency. In a beautiful bowl, combine the diced fruits. Gently toss in the dressing, adding just enough to nicely coat the fruits. Any remaining dressing can be stored in refrigerator for 1-2 days.

Recipe created 2009-04-23.

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