Friday, March 18, 2011
Fruit Salad Ole
This is the fruit salad I make whenever I need to "DO" a fruit salad. It's also the one I make when I just want fruit salad. Now, my brother's mother-in-law is one of those wonderful ladies who makes a fruit salad and takes all the pulp VERY carefully out of the oranges. I'm not. I don't have time and I've quit apologizing for that. It's the way it is. But, guess what? This tastes wonderful no matter what. The recipe originally came from Winners, a cookbook published by the Indianapolis Junior League. It's one of the few times I buy bottled salad dressing. Brianna's Poppy Seed. Most of the other poppy seed dressings are too gloppy and sweet for my taste. Not Brianna's. It's just about perfect on this. Now, the fact that the salad has cashews and bacon on it couldn't possibly have anything to do with how much I like it. You believe me there, don't you??? Ok, fine. Let's just say that this salad is fantastic!!
Now before I get to the recipe, let me tell you what this went with for breakfast. We were at Rosewind Farms for two breakfasts, so I made enough for three meals. That meant leftovers for lunch on Monday :-) Good deal! Saturday morning we had blueberry pancakes, ham and Fruit Salad Ole. I've discovered something that's good to know. I do not like some whole grain pancake mixes. I won some in a contest on Foodbuzz that was quite good. But, this was dry. Dry as the desert. We tossed the majority of the pancakes. Even shagbark hickory syrup couldn't save them. Sunday was much better. Maggie had sorrel growing in the garden so I wandered across the lane and picked a big handful. Then, I sauteed some red onion, the sorrel, shrimp and some herbs. Whipped eggs and feta cheese were poured over to make a lovely omelet. I'd show you a photo but someone forgot the extra camera batteries and the ones in the camera died... I know, it's terrible and I accept all the blame :-)
Fruit Salad Ole
2 ruby red grapefruit
big handful roasted, salted cashews
big handful browned, crumbled bacon
poppy seed dressing
Section the oranges and grapefruit. Cut each section into bite-sized pieces. Peel and coarsely chop the kiwis, bananas and avocados.
Ladle into bowls and top with cashews, bacon and poppy seed dressing.