AVOCADO SALAD WITH FRUITS AND CRISP MIXED GREENS CLASSIC WHITE FRENCH DRESSING

AVOCADO SALAD WITH FRUITS
AND CRISP MIXED GREENS

CLASSIC WHITE FRENCH
DRESSING

4 to 6 servings

 

  • 2
    to 3 firm ripe avocados,
    peeled, seeds removed, and cut into bite-size pieces or thin slices and immediately sprinkled with lemon juice to
    prevent discoloration
  • 1
    seedless orange, peeled, sectioned, and cut into bite-size pieces
  • 1
    firm ripe mango, peeled, seed removed, and cut into bite-size pieces
  • 1
    cup fresh pineapple cubes
  • 1
    cup seedless grapes (green, red, or black, or a combination) stems removed and each cut in half
  • ½
    to ¾ cup white or pink or red grapefruit sections, or a combination, seeds
    removed and cut into bite-size pieces, if desired
  • Classic
    White French Dressing
    or commercial French dressing as desired
  • Crisp mixed greens
    as desired, washed and thoroughly dried
  • Coarsely
    chopped English walnuts or pecans as desired for garnish (optional)
  • Dried
    sweet or tart cherries or sweetened dried cranberries as desired for garnish
  • Sprigs
    of fresh mint as desired for garnish

 

Prepare
avocados and other fruits for salad. 
Prepare Classic French Dressing.

 

In
a medium bowl, combine avocado pieces and other fruits.   Add a small amount of dressing as desired,
mixing gently so as not to break-up fruits. 
Cover and refrigerate for about 20 minutes.

 

To
serve, divide greens onto 4 to 6 salad plates; divide avocado/fruit mixture
onto greens.  Garnish with chopped nuts,
dried cherries or cranberries, and sprigs of fresh mint as desired.

Serve
immediately.

 

Classic White French
Dressing 

about
1 cup


  • 6
    tablespoons white wine vinegar
  • 1/8
    to ¼ teaspoon minced peeled garlic (optional)
  • 1/8
    teaspoon Worcestershire sauce
  • Pinch
    of hot dry mustard
  • Pinch
    of sugar or to taste (optional)
  • 5
    tablespoons extra virgin olive oil
  • 5
    tablespoons corn or canola or safflower oil, or a combination
  • Salt
    and freshly ground white pepper to taste

 

In a
small bowl, combine the first 3 to 5 ingredients, blending well.  With a wire whisk, gradually whisk in oils,
whisking until mixture is well blended. 
Season with salt and pepper to taste. 
Adjust other seasonings as desired. 
Store unused dressing in a sealed glass or plastic container in the
refrigerator for up to two weeks.

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