Saturday, November 28, 2009

Fruit Salad Dressing

2/3 cup orange juice
3 T lemon juice
1 cup sugar
1 egg, lightly beaten
Assorted Fresh Fruit

In a small saucepan combine juices, sugar and egg stirring constantly. Bring to a boil. Cook 1 minute or until thickened. Stain. Cover & refrigerate until serving. Makes 1 cup

I wasn't sure about the egg part but it really turns out very good. One really attractive way to serve this dressing is to toss it over a bowl of your favorite fruit just as you would a veggie salad. I've used it with all types of fruit and it's always tasted good but like it best as a dip for tart apples such as Granny Smith. And of course you can change the ingredients. Try using pineapple juice instead of orange.

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