Fruit Salad With Pecan Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here's a fruity salad to cool you off on hot summer days.. From an old Sunset salad book dated 1975 and falling apart from age and use. Ingredients:
1/2 cup vegetable oil (your choice) |
1/4 cup orange juice |
1 tbsp lemon juice |
1 tsp sugar |
1/4 tsp salt |
1/4 cup finely chopped pecans |
1 cup pineapple chunks, fresh or canned as desired or available |
2 bananas, sliced |
1 cup seedless grapes (red are pretty) |
2 pears, peeled and diced |
2 red apples, diced (do not peel) |
Directions:
1. All fruit except bananas should be chilled for a nice chilled salad. You don’t want to wait to chill after making the salad because the bananas will turn brown if you hold the salad too long before serving.
2. Toast pecans in a 350 oven for about 10 minutes. Watch carefully, don’t let them burn.
3. In a 2 cup screw-top jar or shaker, combine oil, orange juice, lemon juice, sugar, salt and toasted pecans.
4. Cover tightly and mix dressing thoroughly by shaking vigorously.
5. Prepare the fruit, slicing the bananas last.
6. Mix together all the fruit, then pour dressing over it and combine.
7. Chill briefly before serving.
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