"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Strawberry-Sauced Crunchy Fruit Salad Recipe

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This recipe for Strawberry-Sauced Crunchy Fruit Salad, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Hanson, wife of Bill Hanson
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups crispy rice cereal
1 1/2 cups chopped hazelnuts or almonds
3/4 cup packed brown sugar
1/2 cup margarine, melted

1 pound fresh or frozen sliced strawberries
1/3 cup orange juice
2 tablespoons confectioners' sugar
1 tablespoon vanilla sugar

2 Red Delicious apples, cored and diced
2 Golden Delicious apples, cored and diced
2 Granny Smith apples, cored and diced
4 seedless oranges, peeled and diced
1 (20 ounce) can crushed pineapple, drained

Directions:
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the rice cereal and nuts into a baking pan. Stir in the brown sugar and margarine. Bake for 10 to 15 minutes, until toasty. Stir occasionally. Set aside to cool.
In the container of a blender or large food processor, combine the strawberries, orange juice, confectioners' sugar and vanilla sugar. Puree into a smooth sauce. Set aside.
To make the salad, toss the red, green and yellow apples with oranges and pineapple in a large serving bowl. Sprinkle with the nut crunch and spoon strawberry sauce over the top. Or you can serve the toppings on the side.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35
Personal Notes:
Personal Notes:
Variation: To make a trifle, cut the apples into thin slices. Pour strawberry sauce into the center of a trifle dish or large glass bowl. Layer pineapple, apples and oranges in alternating layers of color. Sprinkle the nut crunch over the top.

 

 

 

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