The dressing on this salad, including fresh ginger and citrus, elevates the flavor of each fruit without hiding it.
Makes: 6 servings
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.
Nutrition Information per serving: 65 calories, .5 g fat, 2 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g sugar, 1 g protein. Equivalent to: 1 Fruit serving
Source: American Heart Association at www.heart.org