We received some beautiful fruit from Edible Arrangements — but what do you do with all that fruit?! We adapted the following recipe for Rainbow Fruit Salad by adding strawberries, mango, banana, kiwi and blueberries to the surplus of melon, grapes, and pineapple. It turned out to be a fantastic idea! The honey-lime dressing lightly coats the fruit and provides the perfect accent to the salad. So healthy and perfect for breakfast, lunch, dessert or as a side salad.
RAINBOW FRUIT SALAD WITH HONEY LIME DRESSING (Serves: 4)
- 1 lb. strawberries, quartered
- 2 mangoes, peeled and cut into pieces
- 4 kiwi, peeled and cut into pieces
- 2 bananas, sliced
- 12 oz. blueberries
- 2 T. honey
- 1 T. lime juice
- Prepare grill for direct cooking over medium-high heat. Thread corn, kielbasa and sweet peppers on 4 long metal skewers.
- In a small bowl, whisk together Italian dressing and mustard; brush some of the mixture on the kabobs before grilling.
- Grill, covered, directly over medium- to medium-high heat for 8 to 12 minutes, turning and brushing occasionally with remaining dressing mixture, until vegetables are tender and charred.
~ CleanHealthyRecipes ~
This is the perfect recipe to serve your family and friends for game or movie night. It is full of veggies and tossed with a delicious spicy-sweet dressing. To add color I picked up a package of Stoplight peppers (green, yellow & red) and some fresh avocados. Begin by prepping all of the chopped fresh vegetables and then, drain and rinse the black beans and black-eyed peas. Combine all of the ingredients, toss with the dressing and then into the refrigerator it goes until you are ready to serve. Bring it out with some sliced avocado and corn chips . . . and a stack of napkins. It is definitely drool worthy.
COWBOY CAVIAR (Serves 8)
- 3 cups seeded and diced Roma tomatoes (about 1 pound Roma tomatoes)
- 1 – 15-ounce can corn kernels, rinsed and drained
- 1 cup seeded and diced bell pepper, any color (about 1 medium pepper)
- ¾ cup red onion or shallot, small diced
- 1 – 15-ounce can black beans, rinsed and drained
- 1 – 15-ounce can black-eyed peas, rinsed and drained
- 1 jalapeño, seeded and minced (optional)
- ¾ cup chopped cilantro (about ½ bunch fresh cilantro)
- 1 to 2 avocados, sliced (optional)
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon honey
- 1 teaspoon cumin
- 1 clove garlic, pressed or minced
- 1 to 2 teaspoons salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- In a large bowl, add the diced tomatoes, corn kernels, diced bell pepper, diced red onion, black beans, black-eyed peas, and minced jalapeño. Stir to combine.
- In a small bowl, add the olive oil, red wine vinegar, lime juice, honey, cumin, minced garlic, salt and black pepper. Whisk the dressing ingredients together until well-combined.
- Pour the dressing into the large bowl over the veggies. Add the cilantro, and stir to combine. Taste and adjust the seasoning, if needed.
- Cover and chill for at least 1 hour, or overnight to blend flavors. Serve chilled or at room temperature, with sliced avocado or corn chips, as desired.
~ TipHero.com ~
This beautiful salad is actually very, very easy to prepare. The ingredients for the vinaigrette are simply tossed into a mini food processor and pulsed until blended. Once you have prepped the vegetables you are ready to assemble and serve. The centerpiece of the dish is the burrata. Burrata is an Italian cheese that is made with Mozarella and cream. It is a slightly difficult to work with because once the cheese is sliced the soft interior kind of oozes out. For that reason, it should be the last ingredient added when you plate the salad. The burrata has a delicious, buttery taste that pairs especially well with the arugula, tomatoes and olives. Delizioso!!
TOMATO AND OLIVE SALAD WITH BURRATA AND WHITE BALSAMIC VINAIGRETTE (Serves 4)
Ingredients for vinaigrette:
1 medium shallot, roughly chopped
- 1 small garlic clove, roughly chopped
- 1/2 c. loosely packed basil leaves
- 1/2 c. extra-virgin olive oil
- 1/4 c. white balsamic vinegar
- 1/4 t. red pepper flakes
- 1/2 t. granulated sugar
- sea salt & freshly ground black pepper
Ingredients for salad:
4 medium, ripe heirloom tomatoes, cut into wedges
- 1/2 c. Kalamata olives, pitted and halved
- 1 bunch arugula, stemmed
- 3 T. pine nuts, toasted
- 1 (6 ounce) Burrata
- Sliced rustic bread or focaccia, for serving
- In a food processor, pulse the shallot, garlic and basil until finely chopped. Add remaining ingredients and pulse just until blended. Taste and adjust seasoning with salt and pepper.
- Arrange tomatoes and arugula in a single layer on a medium serving platter or plates. Scatter olives and pine nuts over. Cut burrata in half carefully and arrange halves in the center of the salad. Drizzle with vinaigrette and lightly dust tomatoes with salt and pepper; serve with sliced bread on the side.
~ Sur la Table ~
I’m not sure why I have such a hard time getting back into the swing of things after I return from vacation. I think that I spent the first week back waiting for someone to bring me a cocktail!! I am finally back in the kitchen and putting my family to work testing out some wonderful dishes. We picked up some baby bok choy at the grocery and decided to combine it with apples and carrots to make this salad. It is much like a slaw with a thick dressing made of almond milk, raw cashews, raisins, balsamic vinegar and Dijon mustard. A great combination of flavors that register as somewhat sweet on the palate.
APPLE BOK CHOY SALAD (Serves: 4)
- 6 cups finely chopped bok choy
- 1 large apple, shredded
- 1 large carrot, shredded
- 1/2 cup chopped red onion
- 1/2 cup unsweetened soy, hemp, or almond milk
- 1/2 cup raw cashews or 1/4 cup raw cashew butter
- 1/4 cup balsamic vinegar
- 1/4 cup raisins
- 1 teaspoon Dijon mustard
- Combine bok choy, apple, carrot, and chopped onion in a large bowl.
- Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.
~ Epicurious.com ~
I seem to have hit on a rich vein of fantastic recipes of late. This loaded egg salad is the bomb! It requires a good number of ingredients — luckily I had everything that I needed on hand. Layers and layers of flavor create a really satisfying mouthful. Serve it as a salad on lettuce or in a sandwich. You can’t go wrong with this recipe.
LOADED EGG SALAD (Serves 10)
8 ounces bacon
- 4 stalks celery, minced
- 1/2 cup mayonnaise
- 1/4 cup minced yellow onion
- 1 1/2 tablespoons sweet pickle relish
- 1 1/2 tablespoons prepared yellow mustard
- 2 teaspoons chile-garlic sauce (such as Sriracha)
- 1 1/2 teaspoons dried dill weed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 12 hard boiled eggs, shells removed
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
- Mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad.
- Cover bowl with plastic wrap and refrigerate at least 1 hour.
~ AllRecipes.com ~
This recipe was a hit and a miss. Great combination of ingredients and flavor, but the consistency was just a bit off. Slicing the vegetables in such thin pieces yielded a limp, rather lifeless salad. In the end, I rough cut the tomatoes to try to compensate a bit. We recommend that you cut the ingredients into chunky rather than thin slices. The vinaigrette compliments the flavor of the veggies well, but feel free to substitute any vinegar based dressing. And, of course, I was able to use fresh parsley from my AeroGarden. I really love having it in the kitchen — so much so that I ordered additional pods to expand my winter herb garden.
BASQUE SALAD (Serves 6)
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 3 medium fresh tomatoes – cored, quartered, and sliced as thin as possible
- 1 large cucumber – peeled, seeded, and thinly sliced
- 1 Spanish onion – peeled, cut in half, and thinly sliced
- 1/3 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon white sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried marjoram
- chopped fresh parsley
- In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
- In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
- Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.
~ AllRecipes.com ~