- Serves: 6; heaping 3/4 cup fruit and 2 tablespoons dressing per serving
- Cooking Time: 1 minute
Cooling Time: 10 minutes
Description
Ginger-tinged cranberry dressing complements the summertime fruits in this salad that seems made to order for outdoor entertaining.
Ingredients
Dressing
3/4 cup 100% cranberry juice
1 teaspoon cornstarch
1 tablespoon sugar
1 teaspoon grated peeled gingerroot
1/2 teaspoon grated orange zest (optional)
1/2 teaspoon poppy seeds
Salad
2 cups cubed watermelon
1 cup whole strawberries, quartered
1/2 cup green grapes, halved
1/2 cup blueberries
3/4 cup 100% cranberry juice
1 teaspoon cornstarch
1 tablespoon sugar
1 teaspoon grated peeled gingerroot
1/2 teaspoon grated orange zest (optional)
1/2 teaspoon poppy seeds
Salad
2 cups cubed watermelon
1 cup whole strawberries, quartered
1/2 cup green grapes, halved
1/2 cup blueberries
Cooking Instructions
In a small saucepan, stir together the juice and cornstarch until the cornstarch dissolves. Bring to a boil over medium-high heat. Boil for 1 minute. Pour into a shallow bowl and refrigerate until completely cooled, about 10 minutes. Stir in the remaining dressing ingredients.
Meanwhile, arrange the salad ingredients on salad plates. Spoon the dressing on top.
Meanwhile, arrange the salad ingredients on salad plates. Spoon the dressing on top.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 65
- Total Fat
- 0.5 g
- Saturated Fat
- 0.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.0 g
- Monounsaturated Fat
- 0.0 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Carbohydrates
- 16 g
- Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 1 g
1 fruit
This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.
