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Tossed Fruit Salad's picture
  Sugar 1⁄2 Cup (8 tbs)
  Tarragon vinegar 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Celery salt 1 Teaspoon
  Paprika 1 Teaspoon
  Dry mustard 1 Teaspoon
  Salad oil 1 Cup (16 tbs)
  Oranges 2 Medium, chilled
  Grapefruit 1 Medium, chilled
  Ripe banana 1 Medium
  Torn iceberg lettuce 4 Cup (64 tbs)
  Torn escarole 2 Cup (32 tbs)
  Avocado 1 , peeled and thinly sliced
  Red grapes 1 Cup (16 tbs), halved and seeded

To make dressing, in saucepan combine sugar, vinegar, and water.
Heat and stir just till sugar dissolves; cool.
Stir in celery salt, paprika, and mustard.
Add oil in slow stream, beating with electric mixer till thick.
Cover and chill.
Peel and section oranges and grapefruit, reserving juices.
Peel and slice banana; brush with reserved citrus juices.
Set aside.
In large salad bowl combine iceberg lettuce and escarole.
Arrange orange and grapefruit sections, banana, avocado slices, and grapes in a circle atop lettuce.
Pour on chilled dressing.
Toss to coat fruit and vegetables

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Tossed Fruit Salad Recipe