October 24, 2008, Newsletter Issue #264: Citrus Salad w/Minted Dressing
Tip of the Week
Note that dressing can be made 3 days in advance; refrigerate covered.
1-1/2 cups orange juice
3 Tbsp dried mint leaves
3 pkgs (8 oz. ea.) cream cheese, softened
1/2 cup sugar
8 cups assorted fresh fruit
(grapefruit slices - red & white, orange slices, apple chunks - with skin, sliced kiwi, pineapple chunks - canned OK, but drain well)
Heat orange juice and mint to boiling in small saucepan; cool to room temperature. Strain; discard mint. Beat cream cheese until fluffy; beat in orange juice and sugar. Refrigerate, covered, several hours.
Serve dressing over fruit.
Yield: 12 servings (4 cups dressing)
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