Pretty, Yummy Fruit Salad

Ingredients

• 1 cup Sugar
• 1 cup Water
• Juice Of 1 Orange
• Zest Of 1 Orange
• 2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
• 4 pints Strawberries, Hulled And Halved
• 2 pints Blueberries
• 2 cups Red Grapes, Halved
• 2 cups Green Grapes, Havled
• Mint Leaves

Preparation Instructions

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.
Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

sumber dari: http://thepioneerwoman.com/cooking/2013/03/pretty-fruit-salad/

Fresh fruit salad

Vary this easy fruit salad with whatever fruits you can find in the shops. Tropical fruits make a nice addition too such as mango, passionfruit or even persimmon or dragon fruit. Skip the syrup if you don’t have time.

Ingredients

For the fruit salad

• 1 pink grapefruit
• 1 orange
• 1 pomegranate
• 1 banana
• small bunch white grapes
• small bunch black grapes
• 1 kiwi
• 1 pear
• 1 apple
• sprig mint, to decorate (optional)

For the syrup

• citrus juice (from above)
• 1 lime
• 100g/3½oz sugar
• 1 lemongrass stalk, sliced in half
• 1 thumb-sized piece ginger, roughly sliced

Preparation method

1. For the fruit salad, segment the grapefruit and orange, catching the juices in a bowl. Squeeze more juice out of the remaining citrus fruit into the bowl. Set aside the orange and grapefruit segments.
2. For the syrup, measure the juice and add water to make 100ml/3½fl oz.
3. Peel a large strip of lime zest from the lime, avoiding any of the white pith. Reserve the remaining lime.
4. Combine the citrus juice/water mixture and the sugar in a small saucepan. Heat until the sugar has dissolved, stirring once or twice. Add the lemongrass, lime zest and ginger and then bring to a boil. Immediately reduce the heat to a simmer.
5. Simmer over a low heat for 10 minutes. Turn off the heat and leave the syrup to cool.
6. For the fruit salad, remove the seeds from the pomegranate and slice the banana.

sumber dari: http://www.bbc.co.uk/food/recipes/

Turkey Waldorf Salad

This recipe is a great way to use up leftover Thanksgiving turkey when you just can’t eat another turkey-and-gravy sandwich. Mix diced turkey with tart apples, sweet grapes, creamy mayo, and crunchy walnuts and celery. Serve for lunch atop leaves of butter lettuce, or stuff it into delicate French pastry shells as an elegant appetizer.

 

INGREDIENTS

• 2 cups cooked turkey, medium dice (about 8 ounces)
• 1 medium, tart, crisp apple, such as Granny Smith, cored and cut into medium dice
• 1 cup seedless red grapes, halved
• 3 medium celery stalks, cut crosswise into 1/4-inch pieces
• 3/4 cup mayonnaise
• 1/2 cup walnuts, toasted and coarsely chopped
• 2 tablespoons coarsely chopped fresh Italian parsley leaves
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• Butter lettuce leaves, for serving (optional)

INSTRUCTIONS

1. Combine all of the measured ingredients in a large bowl. Taste and season with additional salt and pepper as needed. Serve on leaves of butter lettuce, if using.

sumber dari: http://www.chow.com/recipes/30876-turkey-waldorf-salad

Walnut Oil and Chive Vinaigrette

A roasted nut oil can give your vinaigrette a mild, earthy flavor—a nice change from bland vegetable oil or sometimes-overpowering olive oil.

What to buy: We like the La Tourangelle brand of roasted nut oils like this walnut oil. Avoid brands that use refined nut oils—they don’t taste like the nuts they came from. Store nut oils in the refrigerator or freezer to prevent rancidity.

Game plan: If you’re making the dressing ahead of time, add the minced chives just before serving.

 

INGREDIENTS

• 1/4 cup plus 1 tablespoon roasted walnut oil
• 3 tablespoons grapeseed or canola oil
• 3 tablespoons finely chopped fresh chives
• 3 tablespoons white wine vinegar
• 1 1/2 teaspoons Dijon mustard
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

1. Place walnut and grapeseed or canola oils in a small bowl or measuring cup.
2. Place chives, vinegar, and mustard in a medium, nonreactive bowl and whisk to combine. Slowly drizzle in the oil mixture, whisking continuously, until all of the oil is incorporated. Season with salt and pepper to taste and serve.

sumber dari: http://www.chow.com/recipes/28739-walnut-oil-and-chive-vinaigrette

Watermelon and cheese salad

Combine chopped watermelon, tomato, cheese, scallions and salt in a bowl. Whisk together 2 tablespoons of watermelon juice, oil, vinegar and cayenne and gently toss with salad. Garnish with cilantro or parsley.


sumber dari: http://www.lolaloot.com/7-impressive-quick-salad-recipes-occasion/

Tuscan salad

Mix chopped salami, shaved Parmesan cheese, sliced boiled eggs and roasted peppers. Top with olive oil and red wine vinegar.



sumber dari: http://www.lolaloot.com/7-impressive-quick-salad-recipes-occasion/

Open-Faced Egg Salad with Dill and Chives Finger Sandwiches

8 hard-boiled egg
1/2 cup mayonnaise
1 tbsp of Dijon mustard
1 tbsp of finely-chopped dill
salt and pepper
chives, finely chopped
1 small can of sliced black olives
1 loaf of sliced white bread

* Mash the egg with a fork, or use an egg-slicer for more uniformed look
* Add mayonnaise, Dijon mustard, and dill. Mix well
* Season with salt and pepper
* Using a round cookie cutter  (I used a 2″ cutter), cut circles out of the bread. You’ll probably have enough egg salad to top 30-40 circles.
* Top the bread circles with egg salad, garnish with chives and an olive slice.

sumber dari: http://cincinletseat.wordpress.com/2011/06/05/tea-party-recipes/