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fruit salad

Arizona Fruit Salad

orange divide

This is a delicious side fruit salad with a sweet and tangy dressing.

It is perfect for lunch with crusty rolls or as a dinner side dish.

The recipe comes from an amazing cookbook called The Complete Best of Bridge Cookbooks Volume Two.

If you know the Best of Bridge series of cookbooks, you know you can count on their recipes to be absolutely fabulous each and every time.

You can find a review of the cookbook on the site here.

The authors suggest that it is especially good with Mexican food, but I think it's also much more versatile than that.

Give it a try.


Salad:
1 avocado
2 tablespoons (30 mL) lime juice
1 papaya
2 oranges
1 grapefruit
1 small red onion
1/2 pomegranate (optional)

Dressing:
2 tablespoons (30 mL) orange juice
2 tablespoons (30 mL) lime juice
2 teaspoons (10 mL) liquid honey
1/4 tsp (1 mL) hot pepper flakes
1/2 cup (125 mL) vegetable oil

1 head romaine lettuce


For the Fruit Salad:

Peel and slice the avocado. Sprinkle with 1 tablespoon lime juice. Peel, seed and slice papaya thinly. Sprinkle with remaining lime juice. Peel oranges and grapefruit. Cut fruit into segments. Slice red onion. In a large bowl, combine avocado, papaya, orange and grapefruit segments and onion. Set aside. If using pomegranate, scoop out seeds and set aside.

For the Dressing:

Whisk together orange juice, lime juice, honey, pepper flakes and oil.

To serve, pour dressing over fruit and toss well. Spoon onto lettuce-lined platter. Sprinkle pomegranate seeds over all.

Serves 6 to 8.


Harold Import Company 8.25-in. Square Flare Over-Sized Salad Plate, White

Anything you make will look beautiful on these simple, but elegant, plates. They are even oven, broiler, microwave, freezer and dishwasher safe.
Harold Import Company 8.25-in. Square Flare Over-Sized Salad Plate, White




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This fruit salad is especially great with Mexican food.


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