Saturday, June 22, 2013

Happy Birthday Beulah - Weekend Recipe for Fruit Salad Dressing

This weekend we are celebrate the 90th Birthday of my Mother-in-Law - Beulah.

My Mother-in-Law is a great woman.  She is still on her own, and loves to chat via email and quilt. She is the one who sews my Microwave Potato Bags!

Although she was born before the invention of the computer she has embraced it.  I get email from her every day!

Everyone in the family was tasked with bringing a dish to feed the army of relatives and friends coming to celebrate this grand accomplishment.  My husband and I were asked to bring Fruit Salad.  Which is an inside joke I will not get into.....

We have great fruit markets here in Chicagoland, so we pulled together a combination of traditional fruits, seasonal fruits and exotic fruits like Kiwi and Dragon fruit to make a large container of salad - well maybe two or three containers. (You see where the joke might come from?)

This time I wanted to serve a dressing with the fruit medley, but rather than dress the salad in advance we are serving the dressing on the side in  containers.  I am waffling between a ketchup-like squirt bottle to serve and a dish with a pretty spoon.

I thought for the recipe of the weekend I would share the dressing recipes I will be serving.

Savory Fruit Dressing
1/3 cup orange juice
4 teaspoon canola oil
4 teaspoons brown mustard
1 1/2 teaspoons sugar (or sugar substitute)
1 1/2 teaspoons snipped fresh mint (or ¼ tsp. dried)
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Combine all ingredients in a lidded jar and shape well to combine.  Chill until ready to serve. Drizzle over salad once placed in salad bowl just before serving.

Yogurt Fruit Dressing
16 ounces of orange flavored Yogurt
1 Tablespoon Backyard Patch Poppy Seed Dressing Mix (or 1 tsp poppy seeds)

Stir together the yogurt and poppy seeds. / Dressing Mix.  Allow 1 hour to meld, then pour over fruits salad.

Blueberry Vinaigrette
1 cup blueberries
2/3 cup vegetable oil
1/3 cup balsamic vinegar
2 tablespoons water
2 tablespoons honey
1 teaspoon crushed fennel seeds (you can also used anise seed – not star anise)
1/2 teaspoon salt

Put all ingredients in a food processor and pulse until smooth.  Chill until ready to serve. Pour over fruit or greens and fruit salad.

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