Red Fruit Salad With Balsamic Vinegar Basil Recipe 455

RED FRUIT SALAD WITH BALSAMIC VINEGAR & BASIL RECIPE - (4.5/5)

Steps:

• In a small bowl, whisk the vinegar and sugar until the sugar dissolves. Arrange the cherries in the bottom of a trifle dish or a medium bowl. Top with the strawberries; sprinkle with half the basil. Top with the grapes, then the raspberries. Drizzle with the balsamic mixture; sprinkle with the remaining basil.

FRESH FRUIT WITH BALSAMIC VINAIGRETTE

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.

MELON, BASIL, AND FETA SALAD WITH BALSAMIC-RED WINE REDUCTION RECIPE

Steps:

• To make the balsamic reduction, put the balsamic, Marsala and red wine in a heavy-based saucepan over medium-low heat. Cook until reduced by two-thirds and thickened to the consistency of honey (this will take 2 to 3 hours). Remove from the heat and set aside.
• Put the pistachios and almonds in a small frying pan over medium heat. Cook for 5 minutes, stirring continuously, until lightly brown. Transfer the nuts to a large bowl and allow to cool.
• Put the lime zest and juice in a small bowl and add the olive oil. Whisk well using a fork or whisk.
• Put the tomatoes, cantaloupe, and watermelon in a large bowl. Pour over the lime vinaigrette and toss lightly.
• Arrange the prosciutto or smoked fish (if using) over the top, crumble over the feta, and drizzle with the balsamic reduction. Season with sea salt and freshly ground black pepper and garnish with the toasted nuts and basil leaves.

WINTER FRUIT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• 1. For dressing, combine oil, orange juice, vinegar, honey, and pepper in a blender container or food processor bowl. Cover and blend or process until combined. Place in an airtight jar and refrigerate for at least 30 minutes.
• 2. Use a small sharp knife to peel grapefruit and oranges, removing as much of the white pith as possible. Section fruit and place in a large bowl. Add grapes and pomegranate seeds, if desired.
• 3. To serve, toss with dressing. Line a large bowl with torn lettuce and top with fruit mixture. Makes 12 servings.
• Make-ahead tip: Refrigerate dressing up to 3 days. Store prepared fruit mixture, covered, in refrigerator up to 4 hours.