Office of the Governor Home > Mansion > In the Kitchen > Recipe of the Month > July 2009

July 2009

Fruit Salad with Poppyseed Dressing

Ingredients

Salad
        1 cup fresh pineapple, diced
        1 cup fresh BLUEBERRIES
        1 cup fresh STRAWBERRIES, SLICED
        1 cup WATERMELON, DICED
        1 cup KIWI, DICED
        1 cup fresh PEACH SLICES
        1 cups romaine, chiffonade (¼ strips)

Dressing
      1 cup canola oil
      ½ cup white vinegar
      ½ cup sugar|
      2 tablespoons poppyseeds
      1 teaspoon salt
      1 tablespoon grated onion
      ¾ teaspoon onion salt or powder

Directions

Salad
      Combine all the fruit in a bowl and refrigerate.  At the time of service, divide lettuce evenly on six plates, spoon fruit onto lettuce.

Dressing
      Combine all ingredients, mixing well.  Refrigerate until ready to use.

        Spoon dressing over fruit.  You can use any combination of fruit but try to keep everything close to bite size.  You will not need all the dressing, keep the remainder for another use.

        Serves 6