Created a beautifully colorful salad today. Really liked the dressing and the fact that there were fresh fruit and veggies together. Sweet–tart–burst of flavor!
And pickled BEETS. I love beets. Makes me think of my Grandma Ruby. She always served sliced pickled beets for family dinners. Got a quart of baby beets over the holidays from our hometown farmer’s market. Never had little baby beets before, and I’m certainly enjoying them.
Love the pungent refreshing taste of the lime in the dressing. Had to go back for seconds. 🙂 Hope you will try this salad, too. Kinda different—quite eye catching. I’m certain we’ll be serving it up again at our table.
Limelight Fruit and Veggie Salad
Author: Denise
Recipe type: Salad
Cuisine: American
Prep time:
Total time:
Serves: 10-12 servings.
Pretty---different---DELICIOUS!
Ingredients
- For dressing:
- ⅛ c olive oil
- ⅛ c favorite vegetable oil
- 4 T lime juice, fresh or bottled (we don't care 🙂 )
- 4 T vinegar
- 2 T sugar
- For Salad:
- 1 head of Romaine lettuce, chopped
- 2 oranges, peeled and cubed into bite-sized pieces
- 2 C fresh pineapple cut into bite-sized pieces
- 1 large apple, cored and sliced
- 1 C Kale or red cabbage, sliced or left in leaf
- 1 small can sliced beets, or baby beets....your choice (I LOVE BEETS)
- 1 C chopped nuts ( I prefer pecans)
- 3 T finely chopped or finely sliced red onion.
Instructions
- For dressing:
- Mix first 5 ingredients in a "canning" jar with lid. Shake it up and refrigerate until ready to use.
- Mix all together, add dressing, give it a toss.
And enjoy!
