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
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
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