Seasonal Fruit Salad
25 Jul 2010
|Rice||1 Cup (16 tbs) (Brand)|
|Water||2 1⁄2 Cup (40 tbs)|
|Vegetable oil/Olive oil||2 Tablespoon|
|Navel oranges||2 Medium, peeled and sectioned|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Onion juice||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Canned pineapple chunks||8 Ounce, chilled and drained (1 Can)|
|Melon balls||1 Cup (16 tbs)|
|Sliced strawberries||1⁄2 Cup (8 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Poppy seed dressing||1 Cup (16 tbs)|
|Crisp salad greens||1 Cup (16 tbs)|
|Whole strawberries||4 (For Garnish)|
|Pecans||1 Tablespoon (For Garnish)|
|Vegetable oil||1⁄2 Cup (8 tbs) (Not Olive Oil)|
|Poppy seeds||2 Teaspoon|
Cook rice with water, salt and butter or margarine according to package directions.
While hot, toss with oil in a large bowl.
Cover and chill well.
Add pineapple, melon, strawberries, chopped pecans and Poppy-Seed Dressing.
Difficulty Level:Very Easy
Seasonal Fruit Salad Recipe