Fruit Salad with Cranberry Dressing
Excellent served with grilled meat or poultry.
2 cups cranberries
1/3 cup water
1 cup sugar
1/4 cup orange juice
2 large seedless oranges, peeled, sliced and halved
1/2 large pineapple, peeled, cored,
sliced and cut into bite size pieces
2 large ripe pears, cored and sliced into wedges
1 kiwi fruit, peeled and sliced
6 lettuce leaves
In a medium saucepan, combine the cranberries and water. Bring to a boil. Reduce heat. Simmer, covered, for 4 to 5 minutes until cranberries just begin to pop. Remove saucepan from heat. Stir in sugar and orange juice. When cool, press mixture through sieve. Discard cranberry skins. Cover and refrigerate until completely chilled. The dressing will thicken slightly.
To serve, line 6 salad plates with lettuce leaves. Arrange fruit on leaves and drizzle with dressing. Garnish with mint if desired.
Per Serving: 231 Calories; 1g Fat (8.9% calories from fat); trace Saturated Fat; 1g Protein; 59g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 2mg Sodium. Exchanges: 3 1/2 Fruit
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