Hold The Mayo Summer Fruit Salad Recipes

MORNING FRUIT SALAD

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.

HOLD THE MAYO TUNA SALAD SANDWICH

Steps:

• In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
• Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
• Make sandwich-place bread slices on work surface and drizzle lightly with olive oil.
• Layer the tuna salad on 4 slices, followed by avocado and tomato.
• Top with remaining bread, oil side down.

HOLD THE MAYO SUMMER FRUIT SALAD

Steps:

• Cube the cantaloupe, honeydew and watermelon into bite size pieces or use a melon baller to shape.
• Peel and remove stone from peaches or nectarines. Cut into cubes.
• In small bowl, whisk all liquid ingredients together. (Soften the honey if necessasry by quickly warming the honey either on the stove top or zap a few seconds in the nuker.).
• Combine the dressing with the fruit. Transfer to serving bowl and garnish with edible flowers.
• Chill at least an hour. Prior to serving, add more lime juice, etc .if necessary. **Yield is estimated.**.