Spring Salad Series: Dessert Salad
That’s right, salad for dessert! This recipe is refreshingly delicious—complex flavors, light but substantial, and just so perfect for spring and summer dessert. The pound cake croutons are so sweet and crispy, the fruit is fresh and juicy, and the dressing is to die for. It’s tart, sweet, and has a hint of mint to take it over the top. Use whatever fresh fruit you have and put it together for your next dinner party, bridal shower, or midnight snack.
3 bananas, sliced
1 cup strawberries, hulled and quartered
1 cup blackberries
1 cup fresh pineapple, diced
1/2 cup blueberries
1/2 cup orange wedges
4 slices pound cake, cut into cubes
2 tablespoons butter
Yogurt Mint Dressing
1 cup plain greek yogurt
1 tablespoons sugar
1-2 tablespoons honey (to taste)
5 mint leaves, finely chopped
mint leaves for garnish
Heat oven to broil. Melt butter and brush on pound cake cubes. Place cubes on a baking sheet and broil 1-2 minutes, or until edges are lightly browned and crispy. Whisk together yogurt, sugar, honey, and chopped mint. Gently toss fruit together in a medium bowl. For serving, either fold dressing into fruit and serve with pound cake croutons on top, or else place fruit and croutons on serving plates and top with dressing. Add mint garnish.
HINT: Keep bananas from browning by drizzling a little pineapple juice on them.