Fruit Salad Dressing Recipes

The Easiest Pineapple Vinaigrette Recipe

Use the leftover juice from a can of pineapple, one tablespoon of Italian salad dressing, and one teaspoon of Worcestershire sauce. Mix to combine. Goes great on any salad!

Hint: Try your favorite fruit juice.

Source: I am my own source. My husband used to be a very picky eater. Pineapples are his favorite fruit, but he never ate his salad with dinner. Through trial and error I came up with this recipe and now he loves salads!

By Cara from Irmo, SC

Fruit Salad Dressing

Fruit Salad Dressing I

Ingredients

• 3 Tbsp. flour
• 2 cans pineapple juice (6oz. each)
• 1 can frozen orange juice concentrate, thawed (6oz.)
• 1/2 to 1 cup sugar
• 1/4 cup honey
• 1/4 cup lemon juice
• assorted fresh fruit

Directions

In a saucepan, combing the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerated for up to 1 week.

By Robin from Washington, IA

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Fruit Salad Dressing II

Ingredients

• 1 can pineapple (8 oz.)
• 1 egg, slightly beaten
• 1 Tbsp. cornstarch
• 1/4 cup sugar
• 1/8 tsp. salt
• 1 cup whipped cream

Directions

Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup liquid. Combine egg, cornstarch, sugar and salt in 1 qt. double boiler. Add pineapple juice, mixing well. Cook over hot water until mixture thickens and set aside. Fold whipped cream into cooled custard. Serve over gelatin and fruit salad.

By Robin from Washington, IA

Dressing for Fruit Salad

This is a great dressing that can be used with most any combination of fruit that you like.

Ingredients:

• 1 cup whipping cream
• 8 oz. cream cheese
• 8 marshmallows

Directions:

Mix together well with spoon and refrigerate overnight. Next day, whip and fold into fruit.

By Robin from Washington, IA

Pineapple Fruit Salad Dressing

Ingredients:

• 1 cup sugar
• 1 heaping Tbsp. flour
• pinch salt
• 1 egg, well beaten
• juice of 1 lemon
• 1 cup pineapple juice

Directions:

Cook in double boiler until thick. Stir constantly. Chill. Serve over chopped fresh fruits with marshmallows added.

By Robin from Washington, IA