Name: Buzz's Original Steak Houses KAI FRUIT SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 5 cups nalo greens (or mixed baby greens); 1 cups strawberries; 1 cups mandarin orange segments (canned or fresh); 1 cups ripe mango, diced; 0.75 cups seedless grapes, halved; 0.5 cups lychee, peeled and halved (fresh or canned, drained); 0.25 cups dried cranberries; 0.5 cups candied pecans, roughly chopped; 0.5 cups crumbled bleu cheese; 3 tbs extra-virgin olive oil; 2 tbs balsamic vinegar; 1 tbs honey; 0.5 tsp Dijon mustard; 0.25 tsp salt; 0.25 tsp freshly ground black pepper

Method

Salad

Prepare greens

Place 5 cups of nalo greens (or mixed baby greens) in a large salad bowl. Gently fluff and remove any wilted pieces.

Prepare strawberries

Hull and slice enough strawberries to equal 1 cup. If berries are large, quarter them. Scatter evenly over the greens.

Add mandarin oranges

Drain mandarin segments if using canned (reserve a tablespoon of juice for dressing if desired). Add 1 cup of mandarin segments evenly across the salad.

Prepare mango

Peel and dice a ripe mango to make approximately 1 cup. Add the mango cubes to the bowl, distributing them among the greens.

Prepare grapes

Wash and halve seedless grapes to yield about 3/4 cup. Scatter the grape halves over the salad for texture and juiciness.

Prepare lychee

If using fresh lychee, peel, remove the pits and halve until you have 1/2 cup. If using canned, drain well and halve. Add lychee pieces to the bowl.

Add dried cranberries

Sprinkle 1/4 cup dried cranberries over the salad to add sweet-tart flavor.

Top with pecans and bleu cheese

Roughly chop 1/2 cup candied pecans and scatter them over the salad. Crumble 1/2 cup bleu cheese on top in small clusters for bursts of savory flavor.

Balsamic Dressing

In a small bowl or jar, combine 2 tablespoons balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously (or seal jar and shake) until the dressing emulsifies and becomes glossy, about 20–30 seconds. Taste and adjust seasoning — add an additional 1/2 teaspoon honey for more sweetness or a pinch more salt if needed.

If you reserved mandarin juice earlier, whisk in up to 1 tablespoon for extra citrus brightness, then re-taste and adjust.

Serve

Just before serving, drizzle the balsamic dressing evenly over the salad — start with about half the dressing and toss gently to coat the ingredients without bruising the fruit and greens. Add more dressing to taste (expected to use most of the batch for 4 servings).

Divide the salad among 4 plates or serve family-style. Garnish with a few extra chopped candied pecans and a light sprinkle of additional crumbled bleu cheese if desired.

Serve immediately to preserve the texture of the greens and the crunch of the candied pecans.

Kai Fruit Salad Recipe