Fruit Salad Balsamico Recipes

Steps:

• In large bowl, combine daiquiri concentrate, water and vinegar; mix well. Add all remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill.
• Stir salad before serving; remove mint. If desired, garnish with additional fresh mint.

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately.

Steps:

• Combine pineapple, dates, carrot, orange and in a large bowl.
• Combine honey,balsamic vinegar, lime juice and zest in a jar with a tight-fitting lid.
• Shake vigorously and pour over fruit.
• Chill until ready to serve.

Steps:

• Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
• Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

Steps:

• Place all the ingredients together in a medium sized bowl
• Stir until all the ingredients are mixed together
• Pour your dressing over your fruit salad
• Gently mix your fruit and dressing together until well coated
• Place in the refrigerator until ready to serve

Steps:

• Cut open vanilla bean.
• Reduce vinegar with vanilla, laurel, and sugar to half the original volume.
• Stir regularly.
• Allow to cool.
• Remove vanilla bean and laurel leaf.
• Halve the melon, remove pits and rind, and dice.
• Clean strawberries and halve.
• Remove stems from grapes.
• Remove rind and pit from mango and dice.
• Mix fruit and syrup in a (glass) bowl.
• Decorate with mint leaves.

Steps:

• Wash all your vegetables that need to be washed
• Sliced the kiwi, watermelon, and cantelope - as well as the grapes if there will be young children
• Toss in a bowl and refrigerate with blueberries and kiwi
• Right before you are ready to serve it, slice the blueberries and fold in
• Serve immediately and refrigerate the leftovers

Steps:

• In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
• In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
• In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.

Steps:

• Arrange plums on a platter. Scatter raspberries, strawberries, cherries, and grapes around them.
• In a small pot, boil vinegar until reduced by half, about 5 minutes. Stir in 1 teaspoon water. Drizzle over fruit; sprinkle with pepper. Serve immediately, or wrap in plastic and refrigerate up to 4 hours.

Steps:

• In a small bowl, add the strawberry daiquiri concentrate, water, and vinegar; stir to combine; set aside.
• In a large bowl, add the remaining ingredients; toss to combine.
• Pour the contents of the small bowl over the fruit; toss gently to coat.
• Cover and refrigerate for at least 1 hour to chill.
• Stir salad before serving.