Dixie fruit salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Delicious apples; diced |
| 1½ | cup | Pomegranates |
| ½ | cup | Seedless raisins; boiled |
| ¼ | cup | Sugar |
| ¼ | cup | Walnuts; chopped |
| ¼ | cup | Almonds; chopped |
| 1½ | cup | Cream salad dressing; * see note |
Directions
Combine all ingredients except cream salad dressing. Mix lightly with the cream salad dressing. Let marinate for a half hour in refrigerator. Serve on crisp lettuce leaves and you have a dish fit for the most fastidious of connosieurs. Some variations have crept into the original recipe and now we find other fruits being added. Pineapple, bananas, pears and stoned cherries are common additions. The seedless raisins often are replaced with fresh or bottled seedless grapes. Plain whipped cream, sweetened, may be served with the fruit and nut combination. "Dixie Salad" has often proved just the right dessert for that holiday menu.
NOTES : *Cream salad dressing is whipped cream with a tablespoon or so of salad dressing added to give a little tang to the salad. The following recipe was the result of necessary substitutions when a Housekeepers Convention sponsored by the Utah State Agricultural College in the winter of 1914-15 - the earliest Extension Home Economics workshops in Washington County.
Recipe by: Hurricane Heritage Cookbook Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Sep 20, 1997
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