Fruit Salad With Orange Mayonnaise Recipes
MORNING FRUIT SALAD
"My best friend made this refreshing salad for lunch one hot summer day," says Nikki Gaines of Covington, Georgia. "It was so good, I just had to have the recipe. Now I make it every chance I get. It's always a hit at picnics and church brunches."
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain oranges, reserving 4-1/2 teaspoons juice (discard remaining juice or save for another use). In a small bowl, combine mayonnaise and reserved juice. , In a large bowl, combine the oranges, grapes, apples, bananas, coconut, walnuts, cherries and raisins. Divide among serving dishes; drizzle with mayonnaise mixture. Serve immediately.
Nutrition Facts : Calories 232 calories, Fat 13g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 74mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g protein.
TOSSED FRESH FRUIT SALAD WITH ORANGE MAYONNAISE DRESSING
Categories Berry Citrus Fruit Leafy Green Onion Orange Summer Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For salad:
- Cut melon in half, remove seeds, and scoop flesh into balls with ball cutter or teaspoon; chill. Slice off pineapple top; cut pineapple into eighths lengthwise. Place rind side down on cutting board. Cut meat from rind with sharp knife, following curve of fruit. Remove any remaining eyes with point of knife; cut off core. Cube and chill pineapple. Wash, hull and chill strawberries. Pare oranges with sharp knife, cutting completely through white portion; remove sections one at a time cutting down along one side of section and gently lifting other side away from membrane with knife; chill. Wash greens; crisp in refrigerator.
- Meanwhile, make dressing:
- Gradually stir corn syrup into mayonnaise. Mix in orange juice and onion. Makes 1 1/4 cups.
- To serve:
- Just before serving, tear greens into bite-size pieces in salad bowl. Add fruit; toss with dressing.
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