Butter Lettuce Salad

sumber dari: https://www.stellaculinary.com/tcd3

Spicy Beet and Grape Salad

Ingredients:

• 3-4 beets, cooked or roasted and cooled
• 2 tablespoons Olive oil
• 1/4 cup berry liquor (alternately berry syrup)
• juice from 1 lemon
• 1 shallot or red onion, in fine slices
• 1 teaspoon grainy mustard
• pinch cayenne
• salt and pepper to taste
• 8 walnuts, chopped
• a few curls of (soy) cheese as garnish
• mixed salad greens or mixed sprouts

Directions:

1. Cook the beets…allow to cool, and then slice thinly. I have a small cooky cutter in the shape of a star and will then cut little stars from the beet slices. (The left over beet pieces I will use in a soup, or make a pureed dip.
2. Slice the grapes in half.
3. Lightly saute the shallot or onion until glassy.
4. Add the berry liquor or syrup and allow it to reduce.
5. Serve the beets and grapes on a bed of lettuce or on mixed sprouts.
6. Drizzle the dressing over and garnish with chopped walnuts and cheese curls.

Notes:

Rather than just slicing the cooked beets, I used a cookie cutter to cut out little stars for this holiday salad.



sumber dari: http://www.vegalicious.org/2008/11/28/spicy-beet-and-grape-salad/

winter fruit salads

Ingredients: 

• 4 oranges (any kind), peeled, white pith removed, sectioned
• 3 grapefruits (pink or white), peeled, white pith removed, sectioned
• 1 pineapple, peeled, quartered, cored, sliced
• 2 star fruit, sliced
• 1 pomegranate, cut in half and seeds removed

Directions:

1. Combine all fruit in a large bowl and gently toss.
2. Top with yogurt or whipped cream if desired.

sumber dari: sheknows.com

healthy & easy

Fruit salad is healthy, easy to make, and very refreshing. Simply mix cut up watermelon, cantaloupes, melons, strawberries, grapes, and blue berries into a bowl and you’re done. You can always take out any of these fruits and add your own favorites. If you are really limited on time, you can buy premade fruit salad at a local supermarket.



sumber dari: mayorshealthline.wordpress.com

Fruit Salad (Filipino Style)

The Filipino Fruit Salad is a staple dessert to most Filipino parties, just like the Leche Flan. The usual ingredients are canned fruit cocktail, condensed milk and of course the ever popular Nestle cream, so lucky we have it here in almost all groceries. I also add fresh apples as it provides texture and crunch in the salad that canned ones doesn’t have and mainly as an extender. However, apples easily gets brown while cutting, a simple tip is that: try to cut and toss immediately in the cream mixture, or keep them in the juice of the drained fruit cocktail.

I made this salad as requested by my husband, he loves fruit salad more than any other salads. He would eat this not as dessert but after waking up from his afternoon siesta. But the problem with this pinoy fruit salad is that it gets watery and the fruits look wilted after few days in the fridge, and so I won’t prepare much than we can’t eat in two or three days. Since it will be Eid holidays, I can bring some for our picnic. Happy Holidays!!!

Pinoy Fruit Salad

Ingredients

• 3 small cans(160 grams per can) nestle cream
• 2 cans (395 grams per can) of condensed milk; i used nestle brand
• 1 cup cubed kraft cheese
• 2 (400 grams drained weight) cans tropical fruit cocktail, drained
• 1 (400 grams drained weight) can pineapple chunks, drained
• 1 (340 grams) can peach, drained
• 1 (340 grams) bottle nata de coco
• 1 (340 grams) bottle sweet sugar palm fruit
• 1 cup raisin
• 3 cups cubed fresh apples (optional)

Preparation Instructions

1. Drain the fruit cocktail, pineapple chunks, peaches, sugar palm and nata de coco, thoroughly, leave in the strainer for at least 10 minutes.
2. Stir together the condensed milk and nestle cream. Whip until blended well.
3. Add in the drained fruits and cheddar cheese. Leave some few pieces of peach halves for garnishing.
4. Peel and cube the apples one at a time, putting the apples directly into the salad as they are cut. Mix together to evenly distribute the fruits.
5. Transfer the mixture into a serving dish with cover and garnish with peaches halves and raisins.
6. Refrigerate and serve cold.

sumber dari: luckymom2009.wordpress.com

Fresh Fruit Salad

Summer and fruit salads just go together, like peanut butter and chocolate, toast and jam, Sony and Cher.  There’s nothing like freshly chopped, cold fruit on a scorcher of a day.  Seasonal produce tossed with sweet juices, honey and refreshing mint make up this beautiful, easy salad.  Great side, brunch or breakfast dish that everyone will enjoy.  Perfect, healthy addition to your 4^th of July menu next week, or backyard BBQ this weekend. 

I’ve been up to my eyeballs in dirt, paint swatches and wall spackling the past few days.  Coming home to this fruit salad kept me going, and probably well hydrated too!

• 1 – SMALL SEEDLESS WATERMELON, made into balls
• 16 oz FRESH BLUEBERRIES
• 16 oz FRESH STRAWBERRIES, stem removed, halved or quartered
• 1 – PINEAPPLE, cut into chunks
• 3 ORANGES, juiced and 2 zested
• 2 LIMES, juiced and zested
• 1/4 cup HONEY, PURE
• 2-3 tbsp FRESH MINT, chopped

1. In a large mixing bowl, zest 2 oranges and 2 limes.

Then juice all 3 oranges and the two limes. Whisk in honey (I like using orange blossom honey for this, but whatever you have on hand will work) and set aside.


2. Cutting a pineapple: Using a sharp serrated knife, remove top and bottom to set flat. Run knife along the sides, following the pineapple curvature, to remove covering.

Slice in half vertically, and again crosswise, to create 4 quarters. Then, remove the core of each piece by cutting off the pointed end.


Cut each quarter into smaller vertical strips.  Then line them up and cut into chunks.

Add to mixing bowl with honey dressing.

3. Cut the watermelon in half and scoop out the flesh of each half with a melon baller.

To serve salad in a watermelon bowl, clean out the inside by scrapping a spoon along the inside excess, pour out removed juice and flesh. Cut a small slice of each watermelon bottom to set flat on a serving plate.


4. Add melon balls, strawberry halves (quarter if really big) and blueberries to the pineapple. Chop up some fresh mint, 2-3 Tbsp, or to taste.

Sprinkle mint over the fruit and gently toss to coat fruit well with dressing and mint.

Serve in prepared watermelon halves or a big bowl garnished with mint sprigs. Drizzle honey dressing from the bottom of the bowl over top of fruit.  Serving size: about 1 1/2 cups salad.


VARIATIONS: Try with any favorite or seasonal fruit, papaya, mango, cantaloupe or blackberries.



sumber dari: repurposedlife.wordpress.com

Local Fruit Salad

• 4 ripe peaches, the first of the season that my mom and I picked yesterday, peeled and sliced
• 1 pint Native blueberries (from our distant cousins about 45 mins away)
• 1 pint our own red raspberries

Mix fruit together, cover and let marinate.  Enjoy for breakfast, lunch, supper or dessert.



sumber dari: farmersdaughterct.wordpress.com