This lends itself well to most fresh fruits. Below is the original recipe I copied, from somewhere way back when I was a mere 17, which is a serving for one. Unlike some recipes you can increase this to feed any number of people without it losing anything.
This is a diabetic salad but if you don't need that use regular mayo and maple syrup. It's healthy and very tasty. Using the food processor to shred the carrots and slice the celery with the thick cut blade make very short work on this indeed.
Roasting develops the buttery richness of Fuji apples topped with chopped pecans. A honey-and-cider vinegar dressing provides just the right amount of sweetness. Serve the fruit over a pretty mix of oak leaf and butter lettuces.
Here is truly a delicious Mediterranean salad inspired by Sally and Martin Stone, authors of The Instant Bean (Bantam). Serve it warm or at room temperature with grilled chicken or fish kebabs and crusty bread.
We have a little cafe in our town that serves fruit with poppy seed dressing and it is wonderful. When I stumbled onto this recipe, I had to grabe it and share with my Zaar world. The dressing is wonderful and you can use it on any combination of fruits you choose. The ground mustard gives it a little kick.
Modern food fashion leans toward fresh, clean tastes which do not obscure the main ingredients. With this in mind I created this dressing. I especially did not want to add mayonnaise. An avo dressing can never be thin, but this one is "thinner" than most. It has a very clean and pure avo taste. It's excellent with salads, marvellous with fresh fried fish fillets, as well as with many other simple foods such as potato or fish cakes. Do NOT use those watery avo's: go for a large, perfectly-ripe creamy avo. We have plenty to choose from at the moment, so remember this recipe when your avo season rolls round!