Departments: The Hungry Heart: Bountiful Breakfasts
This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere and at heart.org/recipes.
Serves 6; heaping ¾ cup fruit and 2 tablespoons dressing per serving
Ginger-tinged cranberry dressing complements the fruits in this salad that make a light side dish at your next brunch.
¾ cup 100% cranberry juice
1 teaspoon cornstarch
1 tablespoon sugar
1 teaspoon grated peeled gingerroot
½ teaspoon grated orange zest (optional)
½ teaspoon poppy seeds
2 cups cubed watermelon
1 cup whole strawberries, quartered
½ cup green grapes, halved
½ cup blueberries
In a small saucepan, stir together the juice and cornstarch until the cornstarch dissolves. Bring to a boil over medium-high heat. Boil for 1 minute. Pour into a shallow bowl and refrigerate until completely cooled, about 10 minutes. Stir in the remaining dressing ingredients.
Meanwhile, arrange the salad ingredients on salad plates. Spoon the dressing on top.
Total Fat 0.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 2 mg
Carbohydrates 16 g
Fiber 1 g
Sugars 14 g
Protein 1 g
© 2012 American Heart Association, Inc.