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California Fruit Salad

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Ingredients
  Pine nuts/Slivered almonds 3 Tablespoon
  Oranges 2 Pound (4 Whole, 1/2 Pound Each)
  Grapefruit 1 1⁄2 Pound (2 Whole, 3/4 Pound Each, Ruby / Pink Colored)
  Firm ripe avocados 1 Pound (2 Whole, 1 Pound Each)
  Lettuce leaves 4 Large, rinsed and crisped (Butter / Green / Red Leaf)
  Firm ripe papaya 1 Pound, peeled, seeded (1 Whole)
  Grapes 2 Cup (32 tbs), rinsed (Red / Black Colored)
  Poppy seed dressing 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Pepper To Taste
Directions

1. In a 6- to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.
2. Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.
3. Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.
4. Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Interest: 
Healthy

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