Easy Fresh Fruit Salad

sumber dari: thelostitalian.areavoices.com

Fresh spiced up fruit salad

A vitalizing and colorful salad, packed with summer goodness.

Healthy food doesn’t have to be complicated and it definitely does not deprive us of anything. We can choose healthy, tasty, real food that looks amazing, that is filling and also good for our bodies.

Fruits (as if anyone needs more reasons to eat fresh fruits!) contain many vitamins and minerals that help us prevent disease and promote good health. They are good for our eyes, immune system, skin, heart, bones, teeth, brain and even our overall happiness! They boost our metabolism, help us improve our memory, help us fight infections, give us energy and what not!

Now, we don’t have fruit salads everyday. We generally bite and munch on one or two fruits at a given time, add them to salads or various other dishes. But on a lazy, sunny summer morning, with the neighbor’s bird cheerfully singing within meters of us, what better than a fresh seasonal sweet and spicy delight?

There’s no recipe or ‘rule’ in making this fruit salad. We first looked in our fruit bowl, chose our fruits, chose our ‘dressing’, added some kick, then some extra kick and ate away!



sumber dari: talesofakitchen.com

biggest fruit salad ever

A fruit salad the size of a small swimming pool has claimed a world record for Montreal’s McGill University.
The 5,038-kilogram concoction dethroned Fresno State University on Tuesday for the Guinness World Record for the biggest fruit salad ever.

Volunteers sliced and diced their way through mountains of food, most of it grown at McGill’s Macdonald Campus Farm.

Among the fruit going into the mix was 2,250 kilograms of watermelon, 1,012 kilograms of pineapple and 162 kilograms of strawberries.

The event was part of the university’s Orientation Week held at its downtown campus and was aimed at promoting healthy eating and community involvement.

The event also had an environmental spin with all the waste being composted on campus.
“By at least 700 pounds, we’ve broken the record,” said a proud Oliver de Volpi, McGill’s executive chef. “Pretty satisfied with that. We used mostly our own fruit from our own farm so there’s something to be proud about for local ingredients.”

De Volpi, dressed in a multicoloured chef’s jacket, had urged his team on over a four-hour sprint, calling out milestones in the weigh-in process as buckets of fruit salad were hauled out to a scale.
“It took about 300 volunteers over a couple of shifts,” an elated de Volpi said.
Amanda Mochan, an adjudicator with Guinness, confirmed McGill had beat the American record, which stood at 4,698 kilograms.

“The record will be in our database and on our website, guinnessworldrecords.com, and it’ll be considered for inclusion in the 2014 book,” she said.
“This was a lot of fun,” Mochan said of the event, which she praised for its community involvement. “I think the food-based records are really special because it’s something that’s universal. Everybody loves to eat, everybody loves fruit.”

Mathieu Laperle, director of McGill Food and Dining Services, said the idea had come up in a discussion with the service’s staff.

“The goal was not only to beat this record but to promote healthy food,” he said. “We’ll serve 3,000 people and at the end of the day we’ll send the balance to different shelters in Montreal.” Groups such as Meals on Wheels will also get a portion.

Volunteers and guests at the event got to chow down on the massive fruit salad and some of it also went to the school cafeteria.
Corinne Cadou, director of events and major gifts at the Old Brewery Mission, said her clients will appreciate the bounty, which was picked up in trucks after the results were announced.

“People think of the homeless a lot during the winter but during the summer we’re just as busy, working at full capacity almost every night,” she said, noting the Old Brewery is one of Canada’s largest homeless shelters.

“This is fantastic,” she said of the flavourful donation. “We serve approximately 700 meals a day so for us it’s really a gift.”



sumber dari: oncampus.macleans.ca

Mediterranean Steak Salad

one top sirloin steak, marinated in Med-Style Marinade
one batch Yogurt-Dill Dressing
spinach and mixed salad greens
sliced onion
chopped tomatoes
garbanzo beans
couscous, cooked according to package directions.

Cook steak over hot grill until desired doneness. While it rests, assemble salad: greens, sliced onion, tomatoes, and garbanzo beans. Spoon coucous on the side. Place sliced steak atop the greens. Serve dressing on the side.



sumber dari: goodcheapeats.com

Roasted Cauliflower with Citrus Tahini Sauce

Ingredients:

• 1 cauliflower
• about ¼ cup of olive oil
• salt
• juice of 2 lemons
• zest and juice of ½ an orange (I used a bit more)
• 1 cup water
• ¾ cup tahini
• 3 tbs* olive oil, extra
• 2 cloves garlic, crushed
• 2 medium onions, thinly sliced
• ½ cup toasted pine nuts, to garnish
• ¼ cup chopped pistachios, to garnish

*These are 15 mil tablespoons

Method:

1. Preheat the oven to 200°C.
2. Slice the cauliflower (core included) into thick slices.  Try to keep the slices whole but don’t get too worried if it falls apart a bit.
3. Line a baking tray with baking paper.  Coat the cauliflower with olive oil, season with salt and then spread it out on the tray.
4. Roast the cauliflower until it is golden and crisp and cooked through.  Turn it over half way through.  It should take about 20 minutes.  Try not to break the cauliflower when turning it.
5. In the meantime, mix together the lemon juice, orange juice and zest, water and tahini.  Set aside.
6. In a frying pan, heat 3 tablespoons of olive oil and gently sauté the onions and garlic until soft.
7. Pour the tahini sauce over the cooked onions and bring to a simmer.  Cook until the sauce thickens slightly. Taste, and adjust seasoning, if needed.
8. Serve about one quarter of cauliflower to each person.  Drizzle the tahini sauce over the cauliflower and garnish with the toasted nuts and additional orange zest.

sumber dari: passionfruitgarden.com

Thai Inspired Kohlrabi Coleslaw

Add some new exciting and exotic flavors to your coleslaw. 

This Thai inspired coleslaw is healthy, low in fat and high in flavor.

Author: SpicieFoodie.com & Nancy Lopez-McHugh

Recipe type: Appetizer, Salad,

Serves: 2

Ingredients

Vegetables Needed:

• 1 small purple Kohlrabi, matchsticks
• 1 small carrot, shredded
• 2 cups cabbage, shredded
• 1 tbsp finely chopped ginger
• 1 green onion, finely chopped
• 1 small red or green chile, finely chopped

Dressing:

• 1 tbsp rice vinegar
• 1.5 tbsp light soy sauce
• 1 tsp red curry paste
• 1 tbsp water
• 1 tbsp vegetable oil

Toppings:

• crushed peanuts
• fresh basil leaves and/or fresh mint leaves

Instructions

1. In a large bowl throughly mix all the dressing ingredients until well combined. Set aside.
2. In a separate large bowl toss the vegetables then pour the dressing over them. Gently toss until vegetables are fully coated. Cover and place in the refrigerator for 15 minutes or until ready to serve.
3. Before serving crush desired amount of shelled peanuts. Rinse desired amount of fresh basil leaves. Serve the crushed peanuts and basil on the side to allow each person to top as desired.

Notes

If you are a vegan be aware that commercial curry paste is made with shrimp paste. Alternatively you could make homemade curry paste from my recipe just omit the fish sauce.

sumber dari: spiciefoodie.com

Homemade French Salad Dressing

You may find the title of my post “Homemade French Salad Dressing, The American Kind” a bit strange. What does she mean French dressing the America kind? What I mean is that this so called “French” salad dressing is not French but rather an American invention. In France salad dressings are light vinaigrettes. My favorite and the one I came across most often was a delicious and light mustard vinaigrette. As a matter of fact the whole time we lived in France never once did we see a orange-red thick salad dressing like the “French” dressing found in the states and other countries. Wait, on one very rare occasion we actually found a bottle of an orange-red dressing, and it was called American Salad Dressing. When we opened it we realized that the flavor was exactly as the “French” dressing we used to purchase in the US. In Prague Hellman’s sells the American “French” dressing and is called Francouzsky or French. But there is another local brand that sells this as American rather than French.

Did I loose or confuse you guys enough yet? Ok, so the bottom line is that the orange-red sweet-tart salad dressing you see in the photos is an American invention. If you are in France save yourself the embarrassment and do not ask for the orange-red salad dressing at a local restaurant, also don’t complain when your salad does not arrive with that salad dressing but a vinaigrette instead. In case you are wondering, yes I saw Americans in Paris complaining about this. If you simply must have the American “French” dressing then check at a grocery store that carries foreign ingredients.

sumber dari: spiciefoodie.com