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Fresh Fruit Salad with Poppy Seed Dressing Recipe by Paula Deen

Easy Level
10 MIN 10 Prep + Cook
10 Servings
$ /Serving
Print
Easy Level
10 MIN 10 Prep + Cook
10 Servings
$ /Serving

Fresh Fruit Salad with Poppy Seed Dressing Recipe by Paula Deen

Easy Level
10 MIN 10 Prep + Cook
10 Servings
$ /Serving

Ingredients

  • 2 pints strawberries, hulled and quartered
  • 1 pint blueberries
  • 1 pineapple, peeled, cored and cut into 2-inch cubes
  • 1/2 cantaloupe, cut into 2-inch cubes
  • 1/2 honeydew, cut into 2-inch cubes
  • 1 cup vegetable oil
  • 1/2 cup lemon juice
  • 1/4 cup white wine vinegar
  • 1/2 cup sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt

Preparation

In a large serving bowl, combine the fruit.

 

In a mason jar, mix together the vegetable oil, lemon juice, white wine vinegar, sugar, poppy seeds, Dijon mustard and salt. Put the lid on the jar and shake until mixed together. Store the dressing in an airtight container in the refrigerator for up to 1 week. Before serving, let the dressing stand to room temperature; whisk until blended.

 

Drizzle desired amount of dressing over the fruit, and gently toss to coat. Garnish with fresh mint if desired. Serve immediately.

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Preparation

In a large serving bowl, combine the fruit.

 

In a mason jar, mix together the vegetable oil, lemon juice, white wine vinegar, sugar, poppy seeds, Dijon mustard and salt. Put the lid on the jar and shake until mixed together. Store the dressing in an airtight container in the refrigerator for up to 1 week. Before serving, let the dressing stand to room temperature; whisk until blended.

 

Drizzle desired amount of dressing over the fruit, and gently toss to coat. Garnish with fresh mint if desired. Serve immediately.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product