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!
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
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
Fruit Salad Dressing II
1 can pineapple (8 oz.)
1 egg, slightly beaten
1 Tbsp. cornstarch
1/4 cup sugar
1/8 tsp. salt
1 cup whipped cream
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.
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Recipe for Fruit Salad Dressing
I'm looking for a recipe to make my own dressing for a mixed fruit salad, possibly a poppyseed dressing. Thanks.
Maryeileen from Brooklyn OH
Editor's Note: Here is a link to fruit salad dressings on Thrifty Fun:
I used to make fruit salad with mixed canned fruit and I would add a banana (and fresh strawberries if I had them). I would mix sour cream, a small amount of lemon juice and powdered sugar and mix into fruit. (08/07/2007)