This is a nice change of pace for the winter. If you substitute a few coarsely chopped candied pecans (another SL recipe) for the toasted pecans, it is probably a 4 star recipe. Of course, it is higher in calories too. You can also double the sauce to be sure you have enough to pass at the table. We will have this again soon.
Fruit Salad With Honey Dressing
Dressing will become thin if it sits overnight.
Yield: Makes 4 to 6 servings
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Ingredients
- 1/2 cup sour cream
- 2 tablespoons huajillo or other wildflower honey
- 2 teaspoons fresh lemon juice
- 2 Pink Lady or Red Delicious apples, thinly sliced
- 1 Bartlett pear, cored and thinly sliced
- Mixed baby greens
- 1/4 cup coarsely chopped pecans, toasted
Preparation
- Stir together first 3 ingredients until well blended.
- Toss apple and pear slices with half of dressing.
- Arrange greens on serving plate; top with apple and pear slices. Sprinkle with pecans. Drizzle with additional dressing, if desired.
Fruit Salad With Honey Dressing Recipe at a Glance
- COURSE: Salads
- CUISINE: American, Southern
- MAIN INGREDIENT: Vegetables
- OCCASION: Spring, Summer
- PUBLICATION: Southern Living
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Winter Citrus, Escarole, and Endive Salad
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