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Rainbow Salad with Tangy Fruit Dressing recipe

A refreshing plain and simple, yet verycolorful fresh fruit layered salad served with a sweet-tart lemonfruit dressing. A great buffet salad.

Recipe: Rainbow Salad withTangy Fruit Dressing

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 slicedTangy Fruit Dressing:
1 cup dairy sour cream
1/4 cup powdered sugar
1 tablespoon fresh lemon juice

  • Dip banana and apple slices in lemon juiceto prevent browning.
  • Arrange the fruit in layers in a glassoblong or oval dish. Start with apples, then bananas, blueberries,tangerines, grapes, pineapple and strawberries. Cover with foiland chill until ready to use.
  • Serve with Tangy Fruit Dressing drizzledover fruit.
  • Tangy Fruit Dressing: Combine all ingredientsin a small bowl until thoroughly blended. Serve with arrangedfruit.

    Serves 12.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

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  • Comments

    1 Comment


    Get many tastes of summer in a single watermelon fruit salad, mixing strawberries, peaches, nectarines, pears, and grapes in a lemon and mint dressing.

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