Every year for Christmas I do a big spread for breakfast. I like to have a variety of sweet and savory options. And always some kind of fruit salad, to at least pretend we are healthy.
The breakfast, served buffet style, is out for a few hours, so people can graze as desired.
This year I decided to make a fancy fruit salad. At least fancy in presentation.
Using the bottom of the pineapple for the dip is something that the Mid Century is known for. Using fruit for cups was a big deal then.
Decorating the plate with the lettuce leaves adds a layer of the presentation value. The lettuce has no real purpose other than the decoration. I think kale leaves would make it pretty as well. Or a curly endive. . .
The combination of pineapple, strawberries and oranges gives you a variety of fruit. They all have their own flavors be it sweet, tart or acidic.
The winner was the dressing. It was a wonderful thing to dip the fruit in or drizzle it over top.
I will talk more about the dressing tomorrow. . .
This recipe created a really nice salad with great presentation!
FRUIT SALAD SUPREME
1 Pineapple
Pineapple Cream Dressing
1 Head Lettuce
3 Oranges, Peeled and Sliced
2 Cups Fresh Strawberries
Remove top from pineapple. Hollow out center and fill with dressing. Arrange lettuce on platter. Place tips of pineapple spines, cut from removed portion, in the center. Arrange orange slices and strawberries around.
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