Fresh Summer Fruit Salad with Raspberry Vinaigrette


1 cup frozen raspberries
½ cup orange juice
1 ½ tablespoons sugar
1 ½ tablespoons white balsamic vinegar
1 tablespoon canola oil
1 ½ tablespoons fresh squeezed lime juice
1 cup fresh blueberries
½ cup kiwi, peeled and sliced
1 pound fresh strawberries, halved
2 ripe peaches or nectarines, cut into wedges
¼ cup fresh mint leaves, chopped


Thaw and pureed raspberries; press through sieve to remove seeds (optional). Combine orange juice and next 5 ingredients. Mix in raspberry puree.

Combine blueberries and next 3 ingredients in a large bowl. Add vinaigrette to fruit salad. Top with fresh mint.

Yield 4 servings 165 calories; 4 grams fat
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