This yummy and refreshing salad goes well with a breakfast
or brunch. It is also a big hit at pot lucks! Most of the preparation is done
the day before serving.
PINEAPPLE CREAM CHEESE DRESSING
- 1/3 c sugar
- 4 tsp cornstarch
- 1/4 tsp salt
- 1 c pineapple juice
- 1/4 c orange juice
- 2 Tbsp lemon juice
- 2 eggs, lightly beaten
- 2 pkg (3oz. each) cream cheese, softened
SALAD
- 2 c fresh strawberries, sliced
- 2 c pineapple tidbits
- 1 1/2 c seedless green or red grapes, halved
- 1 1/2 c peaches or nectarines, diced
- 1 c fresh blueberries or raspberries
- 1/4 c sugar
- leaf lettuce, optional
1. DAY BEFORE
SERVING
2. In a small
saucepan, combine the sugar, cornstarch, and salt. Stir in the juices until
smooth.
3. Bring to a boil;
cook and stir for 2 minutes or until thickened. Remove from heat.
4. Stir a small
amount into the eggs; return all to the pan, stirring constantly.
5. Cook and stir
until mixture reaches 160 degrees and is thickened. Remove from heat and cool
slightly.
6. In a small mixing
bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and
refrigerate overnight.
7. In a large bowl,
combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate
overnight.
8. JUST BEFORE
SERVING
9. Before serving,
combine dressing and fruit and toss lightly. Can garnish bowl by lining it with
lettuce.
