Fruid Salad Dressing

Fruid Salad Dressing

Fruid Salad Dressing

45 minutes

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Details
  • Servings:   12
  • Vegetarian:   True
  • Dairy-Free:   True
  • Weight Watchers:   2 Points
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Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 5 teaspoons all-purpose flour
  • Assorted fresh fruit (See notes)
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • cup orange juice
  • 6 ounces of pineapple juice (reserve juice from a 20 oz can of pineapple chunks)
  • 1/4 cup sugar
Instructions

In a saucepan, combine the first six ingredients. Bring to a boil; cook and stir until thickened and bubbly (2-5 minutes). Cool.

Serve over fruit. Leftover dressing may be refrigerated for up to 1 week.NOTES: The dressing will easily cover a fruit salad made from 5 lbs of assorted fruit. I used a cantaloupe, strawberries, grapes, a handful of blueberries and the pineapple reserved from the 20 oz can from which I used the pineapple juice.

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