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Recipe: Mexican Fire and Ice Salad (fruit salad with creamy jalapeno dressing)

Salads - Fruit, Gelatin
MEXICAN FIRE AND ICE SALAD

2 Granny Smith apples, peeled and cubed
1/2 ripe pineapple, peeled, cored and cubed
2 navel oranges, peeled and segmented
1 blood orange, peeled and segmented
1 tbsp. fresh lime juice
FOR THE DRESSING:
2 tbsp. mayonnaise
2 tbsp. sour cream
1 tbsp. chopped fresh mint
1 jalapeno pepper, seeded and minced
Grated zest of 1 lime
1 tbsp. mild chili powder

In a large bowl, combine the apples, pineapple, oranges and lime juice. Cover and refrigerate at least 2 hours.

WHEN READY TO SERVE:
Drain juice from fruit.

In a medium bowl, mix mayonnaise, sour cream, mint, jalapeno and lime zest. Pour over fruit and toss gently. Taste. Add chili pepper if more heat is needed.

Makes 6 servings
Source: Ruth Fantasia for the Albany Times Union, June 2000
MsgID: 39436
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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