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African Fruit Salad II

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Contents

Description

This salad or comparable greens and fruit combinations are served in all parts of Africa. The salad is ideal for a group of women on any occasion and men also appreciate it on a hot day. It is especially appropriate for a weekend or outdoor luncheon.

Ingredients

Lime Dressing:

Directions

  1. In a 2-gallon bowl: Stem, Wash, and Tear into medium-sized pieces: 2 quarts RAW spinach, 2 quarts ROMAINE, 1 quart chicory and 1 quart lettuce.
  2. Fill the bowls with the mixture of greens.
  3. Use any flesh fruits, coconut, and chopped peanuts in combinations like this:
  4. FRESH pineapple cut in fingers, about 3 per bowl;
  5. FRESH mango in strips, about 2-3 per bowl;
  6. Avocado, dipped in lemon juice and cut in strips;
  7. FRESH coconut, cut in thin slices;
  8. Oranges (California type), thinly sliced with skins left on;
  9. Bananas, cut in chunks, thinly coated with Mayonnaise and dipped in CHOPPED peanuts (or coconut);
  10. And 1 pint-basket strawberries or any Berries in season.
  11. Arrange the fruits attractively in the individual salad bowls or in one large bowl.
  12. Serve with lime DRESSING: Grate: 4 limes, and add grated rinds with their juice to 1 quart Mayonnaise. Fold in: 1 cup whipped cream sweetened with 2 Tbs. Sugar and a few drops GREEN VEGETABLE COLORING.

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