Fruit on Salad

May 19, 2019 03:31 PM

Fruit on Salad by Jodie Fitz

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1 cup diced Pineapple, fresh

1 cup of sliced Strawberries, fresh

1 cup of Blueberries, fresh. 

1 cup navel orange, peeled and diced. 

½ cup finely chopped pecans (optional)

5 oz. container of spring mixed green salad mix

Place half of the greens in a bowl and top with ¼ cup of the pecans, ½ cup of the blueberries, ½ cup of the strawberries, ½ cup of oranges & ½ cup of the pineapple.

Add the remaining greens on top & then add the additional fruit and top off with the remaining chopped nuts.

Optional: Honey goat cheese 

Jodie’s Citrus salad Dressing:

1 naval orange

¼ cup white wine vinegar

½ cup olive oil

1 tablespoon honey

½ teaspoon onion powder

¼ teaspoon sea salt

¼ teaspoon garlic powder

Cut the naval orange in half.  Squeeze the juice from the orange; it should yield ¼ cup.

Whisk the freshly squeezed orange juice together with the vinegar, oil, honey, onion powder, sea salt & garlic powder.

Serve the dressing on the salad.  Store the extra in a mason jar in the refrigerator.

NOTE: make sure all of your fruit is properly washed before using.  And, hull the strawberries before slicing.


Muneib Chater

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