Rainbow Salad with Tangy Fruit Dressing
A refreshing and colorful fresh fruit layered salad served with a sweet-tart lemon fruit dressing. A great buffet salad.
4 red apples, diced with peel
5 bananas, sliced
1 (12-ounce) package frozen blueberries, thawed and drained
10 tangerines, peeled and segmented
3 pounds green grapes, washed and stemmed
3 (20-ounce) cans pineapple slices, cut in half
3 pounds fresh strawberries, washed, hulled and sliced
Tangy Fruit Dressing:
1 cup dairy sour cream
1/4 cup powdered sugar
1 tablespoon fresh lemon juice
- Dip banana and apple slices in lemon juice to prevent browning.
- Arrange the fruit in layers in a glass oblong or oval dish. Start with apples, then bananas, blueberries, tangerines, grapes, pineapple and strawberries. Cover with foil and chill until ready to use.
- Serve with Tangy Fruit Dressing drizzled over fruit.
- Tangy Fruit Dressing: Combine all ingredients in a small bowl until thoroughly blended. Serve with arranged fruit.
Makes 12 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.