Go Back
–+ servings

Favorite Fruit Salad

60-MinutesColdCrunchyFruitHeartyPotluckSavorySoups & SaladsStove-TopSweetVeganVegetableVegetarian
Time :1 hour
Yield :14 servings
Print
Share :
Add as Preferred Source on Google
Fresh mixed fruit and vegetable salad with strawberries, pineapple, oranges, and lettuce on a white plate with a side of vinaigrette dressing.

The Scoop

Fruit salad decided it was time to stop being boring.
Crisp lettuce meets juicy oranges, sweet pineapple, and fresh strawberries, all tossed in a tangy-sweet dressing with grapefruit, vinegar, mustard, and a little spice.
It’s bright, crunchy, refreshing, and just unexpected enough to make everyone go back for another scoop.
Hack it:
Switch the fruit: Add mango, kiwi, blueberries, grapes, or sliced peaches.
Make it tropical: Swap some of the pineapple for mango and add toasted coconut.
Add crunch: Toss in toasted pecans, almonds, cashews, or sunflower seeds.
Go creamy: Add avocado for a richer contrast to the bright fruit and tangy dressing.
Change the greens: Use arugula or baby spinach instead of some of the lettuce.
Dial up the dressing: Add fresh ginger, cayenne, or a squeeze of lime for more zing.
Leftovers:
Fruit salsa: Chop everything finely and serve with cinnamon-sugar tortilla chips.
Breakfast bowl: Spoon the fruit and dressing over yogurt with granola and nuts.
Smoothie starter: Blend the leftover fruit with frozen banana and a splash of juice.
Tropical toast: Pile the fruit onto toasted sourdough with whipped ricotta or cream cheese.
Fruit parfait: Layer the fruit with yogurt, granola, and coconut for an easy dessert.

Ingredients

  • 1/4 cup grapefruit juice
  • 1/4 cup orange juice
  • 1/4 cup pineapple juice
  • 2 teaspoons cornstarch
  • 1/4 cup white vinegar
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 2-3 teaspoons sugar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground nutmeg
  • 8 cups iceberg lettuce, torn
  • 6 cups Bibb lettuce, torn
  • 3 cups orange sections
  • 3 cups fresh pineapple chunks
  • 3 cups fresh strawberries, sliced

Directions

  • In a saucepan, stir the grapefruit juice, the orange juice, the pineapple juice, and the cornstarch together until smooth.
  • Bring the juice mixture to a boil over medium heat.
  • Cook and stir for 2 minutes.
  • Allow the juice mixture to cool to room temperature.
  • Add the vinegar, the vegetable oil, the garlic, the sugar, the mustard, the salt, the paprika, and the nutmeg to the juice mixture, stirring to mix.
  • Cover and chill the dressing for at least 30 minutes.
  • In a salad bowl, toss the iceberg lettuce, the Bibb lettuce, the oranges, the pineapple, and the strawberries.
  • Pour the chilled dressing over the salad and toss to combine.
  • Serve immediately.
×