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BRM Catering in the news

Summer Fruit Salad on the Weekend Diner

Ingredients:

½ c Honey
4 ea Limes, juiced
2 ea Lemons, juiced - zest 1
3 tsp Poppy seeds
1.5 c Strawberries, halved
1.5 c Pineapple, cubed
1 c Blueberries
1.5 c Watermelon (seedless), cubed
¼ c Almond slivered, toasted

Directions:

In a small bowl, combine first 4 ingredients, add lemon zest.
In serving bowl, combine the fruit. Drizzle the dressing, toss gently
to coat. Sprinkle with almonds and serve.

Prep Time: 15 minutes
Serves: 4-6

Our segment on the Weekend Diner can be seen here

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