Fruit Salad Plate

Name: Fruit Salad Plate
Yield: Makes 6 salads
Ingredients: 1 (1 lb. 14 oz.) can peach halves; 2 red apples; 1 (1 lb. 2 oz.) can Queen Ann cherries or dark sweet cherries; 3 oranges, peeled; 3 grapefruit, peeled; 1 head lettuce; 1 bunch escarole; Lime or pineapple sherbet; Apple Honey Dressing; 2 c. fresh or frozen whole strawberries; 2 (8 oz.) cartons creamed cottage cheese; Orange or grapefruit juice

Preparation info

Makes
6
salads

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

A fruit plate for your luncheon party —serve with hot rolls and coffee

Ingredients

1 head lettuce
1 bunch escarole
3 oranges,

Lunch
Gluten-free
Vegetarian

Method

Wash and crisp greens. Section oranges and grapefruit (remove membrane). Pit prunes. Drain canned fruit. Slice and core apples; cover with orange or grapefruit juice to avoid darkening.
Place greens on salad plates with mound of cottage cheese in center of each. Top with peach half, cut side up. Arrange other fruits around cottage cheese.
Just before se