DENVER — My recipe for Summer Fruit Salad with Creamy Honey-Orange Dressing was inspired by a visit to the farmer’s market years ago. My husband Randy and I were in the midst of a more than two-year total restoration project of our historic 1898 mountain home. As if ten-hour days onsite weren’t enough, I was simultaneously developing recipes for my second cookbook, Where’s My Spatula. With a schedule like that, it’s no wonder the recipes are quick and easy, but each is nutritious and packed with flavor.
SUMMER FRUIT SALAD WITH
CREAMY HONEY-ORANGE DRESSING
1 cup nonfat sour cream
2 tablespoons mayonnaise
2 tablespoons orange zest
3 tablespoons freshly squeezed orange juice
2 tablespoons honey
1 head green leaf lettuce, rinsed and spun dry
1 small ripe cantaloupe, rinsed, seeded, and cut into bite-size pieces
3-4 ripe nectarines or peaches, rinsed
2 6-ounce containers fresh blackberries, rinsed
2 6-ounce containers fresh raspberries, rinsed
1 16-ounce container fresh strawberries, rinsed
1 pint blueberries, rinsed
Fresh mint sprigs, rinsed and dried, for garnish
In a medium bowl, whisk together the sour cream, mayonnaise, orange zest, orange juice, and honey until they are well blended. Cover and chill while preparing the fruit.
Line a large platter with leaf lettuce and arrange fruit as desired. Just before serving, give the dressing a quick stir, then drizzle it over the salad. Spoon any remaining dressing into a container and serve it alongside the salad.
Yield: 8 to 10 servings
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