Fruit on Salad
May 19, 2019 03:31 PM
Fruit on Salad by Jodie Fitz
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.
Updated: May 19, 2019 03:31 PM
Created: May 19, 2019 08:26 AM
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