Lemon Dressed Fruit Salad Recipes

Steps:

• For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
• For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
• Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

Steps:

• 1. Cut pineapple into chunks. Wash and quarter strawberries. Peel kiwi and cut into small cubes. Cut nectarine into small pieces.
• 2. In a large bowl combine pineapple, strawberries, blueberries, kiwi, and nectarine.
• 3. In a small bowl, mix lime juice, honey, and cinnamon until everything is well mixed.
• 4. Pour over fruit. Cover it and put in refrigerator until ready to use.
• 5. Make the dressing. In a small container (or bowl), mix mayonnaise and yogurt together.
• 6. Zest the lemon prior to cutting it for lemon juice. When finished zesting, cut lemon in half and juice it into a small bowl.
• 7. Add in honey, fresh lemon juice, and orange juice to the yogurt-mayo mixture. Blend until there are no lumps.
• 8. Add zest from lemon to dressing.
• 9. Pour dressing on fruit prior to serving.
• 10. Gently toss to combine dressing and fruit.

Steps:

• In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.
• Process until well blended.
• With machine still running add oil in a slow steady stream until mixture is thick and smooth.
• Add poppy seeds and process just a few seconds more to mix.
• In a large serving bowl combine the romaine lettuce, shredded swiss cheese, cashews, dried cranberries, cubed apple and cubed pear.
• Toss to mix then pour dressing over salad just before serving and toss to coat.

Steps:

• In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
• In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

Steps:

• Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
• Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
• Refrigerate 1 hour before serving.

Steps:

• Place the lemon juice, sugar, salt, mustard, onion powder and pepper in a blender; cover and pulse until blended. While processing, gradually add oil in a steady stream. Stir in basil. , In a large bowl, combine the fruit. Drizzle with dressing and toss to coat. Refrigerate until serving.