Fragrant Fruit Salad
This colorful fruit salad will brighten any meal.
Add a splash of color to your table with this fruit salad served with a dramatic fragrant salad dressing. The jamaica flower vinaigrette brightens the flavors of the tropical fruit while adding a playful bit of color. This is a great dish to bring to a party. Place the vinaigrette, pecans, sliced fruit and lettuce in separate Ziploc® Brand Bags, to make it easy to carry, then toss them together once you arrive!
step 1Place the crushed jamaica flowers in a blender and pulse into a fine powder, about 10 seconds. Add the garlic, red wine vinegar, lime juice, sugar and salt and blend, about 20 seconds.
step 2With the motor at the lowest possible speed, add oil until completely blended and emulsified, about 30 seconds. (This vinaigrette can be made the day before… the flavors intensify! Remember to refrigerate.)
step 1Preheat oven to 375°F. Line a cookie sheet with parchment paper and spray with cooking spray. Beat egg white until stiff; stir in brown sugar and cayenne pepper. Add pecans and stir until coated. Spread on cookie sheet and bake until brown, 8 to 10 minutes.
step 1Place washed spinach, mixed greens or lettuce into a large serving bowl. Add papaya, mango, grapefruit, oranges and red onion. Toss gently to mix.
step 2Drizzle vinaigrette on salad and toss gently. Top with Picante Pecans and cranberries or pomegranate seeds, if using.
Slice the fruit and prepare the vinaigrette and pecans the day before you plan to serve the salad and store in separate Ziploc® Brand Bags. Everything will stay fresh, and you’ll have an easy time putting the salad together right before the meal!
Also, the seasoned pecans make a great snack for everyone to enjoy while you’re making the salad or afterward. Don’t be afraid to sprinkle over ice cream for dessert.