We are getting colourful at I Heart Cooking Clubs (IHCC), with this week's theme, "A Colorful Plate!". Heidi Swanson's recipes are not short on colours! I've made her colourful fruit salad, with honey lemon grass dressing and some mint leaves for that lovely minty flavour.
The salad dressing ; minced lemon grass, honey, lemon juice, vanilla extract, pinch of salt
(source from 101cookbooks.com , Heidi Swanson)
3 tablespoons fresh lemon
2 tablespoons honey
1 pinch of salt
the tender interior of a stalk of lemongrass, minced
1/2 teaspoon vanilla
5-6 cups of seasonal fruit, sliced
20 mint leaves, chiffonade
to serve : any of all of the following, toasted coconut, dollops of creme fraiche or yogurt, toasted walnuts
Whisk together the citrus juice, honey, salt, lemongrass and vanilla. Set aside.
Arrange the fruit in a large bowl or on a platter, and drizzle with about half of the dressing. Taste, and decide if you'd like to add more dressing. Then add the coconut, nuts, and creme fraiche, and serve.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
A Colorful Plate!