Fruit Salad Buffet Recipes

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FRUIT AND BROCCOLI BUFFET SALAD



Fruit and Broccoli Buffet Salad image

Another great salad for your next family fun night.

Provided by Crystal

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 2h25m

Yield 6

Number Of Ingredients 15

½ cup grapeseed oil
⅓ cup granulated sugar
3 tablespoons cider vinegar
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
½ teaspoon salt
½ teaspoon poppy seeds
½ teaspoon paprika
½ teaspoon dry mustard
½ cup pecans
2 oranges, peeled and sectioned
2 ½ cups bite-size broccoli florets
1 red apple, chopped
1 cup grapes, halved

Steps:

  • Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
  • Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
  • Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
  • Sprinkle chopped pecans over salad.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 30.6 g, Fat 25.9 g, Fiber 4.4 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 207.9 mg, Sugar 24.5 g

BRUNCH FRUIT SALAD



Brunch Fruit Salad image

This appealing fruit salad is a lovely addition to breakfast, lunch or even supper. Light and refreshing, it's perfect alongside egg bakes, sausages and other hearty staples you find on breakfast buffets. -Millie Vickery, Lena, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 can (20 ounces) pineapple chunks
2 large firm bananas, cut into 1/4-inch chunks
1 cup green grapes
1 can (15 ounces) mandarin oranges, drained
1 medium red apple, sliced
1 medium green apple, sliced
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice

Steps:

  • Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside. , In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving.

Nutrition Facts : Calories 161 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.

FRUIT SALAD BUFFET



Fruit Salad Buffet image

Provided by Ruth A. Matson

Categories     Fruit     Brunch     Dessert     No-Cook     Condiment     Summer     House & Garden

Number Of Ingredients 14

Crescents of peeled cantaloupe
Crescents of peeled honeydew
Bartlett pears, unpeeled, cut in eighths
Clusters of stemmed seedless grapes
Half-rounds of fresh pineapple
Bananas split and quartered
Pitted bing cherries
Mounds of strawberries or raspberries
Sections of orange
Sections of grapefruit
Sprigs of lemon mint
*Celery Seed Dressing
*Honey-Cream Dressing
Mayonnaise and whipped cream, half and half

Steps:

  • Decorate the tray with sprigs of lemon mint. Flank in with bowls of the various dressings. Let each guest compile a salad with dressing of his own choosing. With this you might serve date-nut sandwiches filled with cream cheese, hot cheese or herb biscuits, Melba toast, buttered scones, garlic bread.

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