19 de febrero de 2016

Fall Fruit Salad with Mint RECIPE FOR TODAY

Fall Fruit Salad with Mint

8 oz. (1 cup)vegetable oil
3 oz. (6 tbsp.)fresh lemon juice
1/4 cupfresh mint leaves, finely chopped
1 tbsp.granulated sugar
2 lb. (6 cups)DOLE® Pineapple Chunks, drained
1-1/2 lb. (4-1/2 cups)DOLE Mandarin Oranges, drained
3 cupsseedless grapes, halved
red apples, cored and chopped
Whisk together oil, juice, mint and sugar to make dressing.
Combine pineapple chunks, mandarin oranges, grapes and apples.
Pour dressing over salad.  Toss to coat.  Cover; refrigerate for 1 to 6 hours to allow flavors to blend.

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