Sherry Dressing For Fruit Salad Recipes

ARUGULA AND PEAR SALAD WITH DIJON SHERRY VINAIGRETTE

Steps:

• Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.
• In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.
• Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

STONE FRUIT SALAD WITH SHERRY VINAIGRETTE

Steps:

• For the almonds, preheat the oven to 325º F.
• In a small bowl, combine the almonds and butter. Stir in the salt and spread the almonds in a single layer on a foil-lined baking sheet. Bake, shaking the pan halfway through, until they are slightly darker and very fragrant, about 15 minutes. Remove the pan from the oven and let the almonds cool on the baking sheet. Roughly chop and set aside.
• For the vinaigrette, in a small glass measuring cup or bowl, combine the shallot, honey, mustard, and vinegar. While whisking, slowly drizzle in the oil, until the dressing is emulsified. Season to taste with salt and pepper.
• For the salad, in a large serving bowl, combine the stone fruits and arugula. Just before serving, drizzle the vinaigrette over the salad and top with roasted almonds and feta cheese. Garnish with pomegranate seeds.

CREAM CHEESE FRUIT DRESSING

Steps:

• Allow cream cheese to stand at room temperature to soften.
• Mash with a fork and work in the orange juice.
• Flavour with salt and icing sugar and blend in the sherry.

SHERRY DRESSING FOR FRUIT SALAD

Steps:

• Combine the egg through the lemon juice in the top of a double boiler.
• Cook over boiling water until slightly thickened, stirring.
• Chill.
• Fold in cream just before serving.

BEET, AVOCADO AND PINK GRAPEFRUIT SALAD WITH SHERRY DRESSING

Steps:

• Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside. Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. Drain segments, reserving 2 tablespoons juice. Cut segments into 3/4-inch pieces.
• Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.
• Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing.