Santorum Salad Untuk Capres Rick Santorum

Tak hanya kaum selebritis, bakal calon presiden Amerika pun bisa jadi inspirasi sebuah makanan. Sebuah restoran cepat saji bernama Boone Pizza Ranch mengabadikan nama salah satu bakal calon presiden Amerika, Rick Santorum pada salah satu menunya.

Awalnya Santorum mengunjungi Boone Pizza Ranch, dan ingin tahu hidangan andalan restoran tersebut. Pelayan restoran pun bingung dan menemui asisten manager restoran yang sedang bertugas. Sang asisten manager, Keith Prange pun langsung membuatkan salad khusus untuk bakal calon presiden dari partai Republik yang dikenal dengan kata-katanya yang tajam dan keras ini.

Prange menyatakan pada Santorum, jika ia menyukai salad kreasinya, Prange akan menggunakan nama Santorum sebagai nama menu tersebut. Ternyata, Santorum menyukainya dan Prange pun benar-benar mengabadikan nama Santorum menjadi “Santorum Salad”.

Restoran yang terletak di Orange City, lowa ini pun kini mantap menggunakan nama 'santorum salad'. Prange mengaku sangat bangga karena salad ciptaannya disukai oleh seorang calon orang besar di Amerika.

Pegawai Boone Pizza Ranch mengatakan jika saking bangganya, Prange menceritakan hal tersebut kepada hampir semua orang yang ditemuinya! Namun pegawai-pegawai tersebut menyangsikan santorum salad bakal abadi, jika Rick Santorum gagal dalam pemilihan calon presiden. Jika benar gagal, popularitas Santorum Salad akan menurun dan tak menarik pembeli lagi.


sumber dari: food.detik.com

Papa a la Huancaina – Peru

Makanan berbahan dasar kentang, keju dan susu ini terkenal berasal dari Peru.

Salad yang disajikan berisi kentang dingin dengan campuran saus Huancaina di tambah selada, buah zaitun hitam, jagung dan potongan telur rebus ini rasanya lumayan pedas karena dibuat dengan cabai Amarillo chili.

Pedasnya mantap!


sumber dari: hendithom.blogspot.com

SELADA SAUS KACANG ASAM MANIS

Akhir tahun sudah menjelang. Anda sudah punya rencana ingin menyuguhkan masakan apa untuk keluarga dan para tamu. Bagaimana dengan pilihan kami ini. Semua orang pasti menyukainya.

Bahan-bahan/bumbu-bumbu:
120 gram selada, disobek-sobek
60 gram toge, dibersihkan
60 gram kol, diiris-iris
60 gram wortel, dipotong korek api
2 buah ketimun, dikupas, dibuang biji, dipotong-potong
2 buah jagung manis, direbus, dipipil
2 buah apel malang, dipotong-potong, diberi 1 sendok makan air jeruk nipis
1 buah nanas kecil, dipotong-potong
2 buah tomat, dipotong-potong

Bahan Saus:
150 gram kacang tanah,
2 siung bawang putih, dihaluskan
2 buah cabai keriting
75 gram saus tomat
25
300 ml air
1 1/2 sendok teh cuka
1 sendok teh garam
35 gram gula pasir

Pelengkap:
150 gram keripik kentang (misal, chitato tanpa rasa)

Cara membuat:

1. Rendam toge, kol, dan wortel dalam 1.000 ml air, 1 sendok teh garam, 1 sendok makan gula pasir, dan 2 sendok teh cuka. Diamkan 30 menit dalam lemari es. Tiriskan.
2. Saus, haluskan kacang tanah, bawang putih, dan cabai merah keriting. Tambahkan saus tomat, saus sambal Bangkok, dan air. Masak sambil diaduk hingga harum. Tambahkan garam, gula pasir, dan cuka. Aduk rata.
3. Tata selada tambahkan toge, kol, wortel, jagung manis, ketimun, apel, tomat, dan nanas. Siramkan saus. Taburkan keripik kentang.

sumber dari: sajiansedap.com

Insinyur Cina Tumpuk Salad Setinggi Hampir 1 Meter

  Di restoran yang memiliki salad bar dengan menu AYCE. Bayar semangkuk salad yang isinya kita ambil sendiri. Semua pasti ingin mengisi mangkuk sepadat mungkin dengan salad karena tidak mau rugi. Ingin tahu triknya? Tanya Shen Hongrui!

Shen adalah software engineer asal Cina. Dengan menggunakan perhitungan matematika dan ilmu arsitektur, ia menciptakan teknik menyusun salad setinggi hampir 1 meter. Ia bahkan membagikan perhitungan, diagram, dan instruksi membangun 'menara salad' tersebut secara online.

Bagaimana caranya? Daily Mail menerjemahkan instruksi Shen dari Bahasa Cina ke Bahasa Inggris. Pertama, bangun fondasi yang kuat di dasar mangkuk dengan memasukkan bahan yang kering dan agak keras. Misalnya chickpea, kacang polong, dan kentang.

Setelah mangkuk penuh, letakkan stik wortel di sekeliling mulut mangkuk dengan ujung mengarah ke tengah. Fungsinya adalah sebagai rangka 'bangunan'. Selanjutnya, tumpuk irisan mentimun atau nanas seperti menyusun bata. Terakhir, isi bagian tengah 'menara' dengan makanan yang Anda suka.

Sayang, karena terlalu tinggi, mangkuk salad akan sulit dibawa ke meja. Selain itu, perlu wadah lain untuk menumpahkan isi salad yang menjulang agar Anda bisa menyendok salad dengan mudah.

Metode yang disebut 'salad bar hacking' ini menyebar di dunia maya dan menjadi populer. Banyak orang berkunjung ke Pizza Hut dan tertantang untuk membangun salad tower setinggi-tingginya. Akibatnya, Pizza Hut menarik salad bar di semua gerainya di Cina untuk mencegah kerugian.


sumber dari: food.detik.com

Lobak dengan Lada Sichuan – China

Salad asal China ini beda dengan salad pada umumnya. Jika biasanya salad disajikan segar dengan rasa yang sedikit masam, berbeda dengan Lobak dengan lada Sichuan karena salad yang satu ini kaya akan rasa. Kerenyahan lobak disemarakan dengan rasa manis, asam, pedas dengan tambahan potongan cabai merah dan tambahan lada Sichuan yang disajikan utuh sehingga saat Anda mengunyah Anda seakan mengigit ranjau dengan sensasi pedas yang dasyat.


sumber dari: hendithom.blogspot.com

Wanita Ini Menemukan Jari Tangan Saat Makan Salad

Seorang wanita asal Ohio mengalami kejadian tak mengenakkan saat sedang makan salad di sebuah restoran Jika sebelumnya kita membahas mengenai Wanita Ini Menelan Peluru Saat Makan Hotdog. Kali ini seorang wanita menemukan potongan jari tangan manusia di salad nya saat dia sedang makan siang di Red Robin restoran. Ternyata seorang pelayan di restoran ini terpotong saat sedang mengiris selada dan pria itu langsung dibawa ke rumah sakit terdekat tanpa menemukan potongan jari tangannya yang hilang. Mereka berusaha mencari jari tangan pria itu namun tak bisa menemukannya.

Sebelum bergegas untuk mendapatkan pertolongan, pekerja itu menaruh bahan-bahan makanan di kulkas dan ia tak mengetahui bahwa jarinya juga ada disana. Akhirnya terjadilah peristiwa itu dimana bahan makanan itu disajikan untuk para pelanggan restoran.

Sialnya seorang wanita yang memesan salad sempat menguyah jari tangan yang dipikirnya daging itu ternyata ia menemukan bahwa itu jari tangan seorang pria yang dikunyahnya. Pekerja medis mengatakan bahwa kondisi psikis wanita itu baik-baik saja walaupun sempat histeris setelah memakan salad itu dan mengalami kejadikan itu.

sumber dari: lapar.com

CHICKEN WALDORF SALAD

Salad asal Amerika ini sangat nikmat disantap saat keadaan dingin. Rasa segarnya buah dan sayur sangat pas dengan dressing mayones. Tekstur walnut yang renyah dan rasanya yang gurih membuatnya lebih kaya rasa.

Bahan-bahan/bumbu-bumbu:

Bahan:
250 gram apel hijau, potong kotak tanpa dikupas
200 gram anggur hijau, belah dua dan buang bijinya
1 batang seledri besar, potong – potong tebal 1/2cm
50 gram walnut, oven, cincang kasar
1 buah bawang bombay kecil, cincang kasar
3 lembar smoked chicken, potong kotak
5 lembar lettuce, sobek-sobek

Bahan Dressing:
150 gram mayones
1/2 sendok makan air jeruk lemon
1/4 sendok teh garam
1/2 sendok teh peterseli, cincang halus, peras

Cara membuat:

1. Dressing: aduk rata mayones, air jeruk, garam, dan peterseli.
2. Campur apel, anggur, batang seledri, walnut, bawang bombay, dan smoke chicken. Aduk rata. Tambahkan dressing. Aduk rata.
3. Sajikan dengan dialas lettuce.

sumber dari: sajiansedap.com

Fresh Strawberry Dressing

So we have devoured our heart themed breakfast let’s move on to lunch shall we? 

I love salads they are an endless source of inspiration and health benefits. You can literally combine different textures, ingredients and flavors everyday for a new plate of happiness. I never understand why people say “salads are boring.” really ? I love to eat salads for two reasons first they are amazing for my body giving her exactly the perfect fuel to carry me through my day and since we are currently loving ourselves silly why not show my lovely body some love too- she derserves it. Second I love salads because they make me feel beautiful - yes sitting down to a beautiful plate of something special instantly makes my soul happy in turn beautiful. Treat yourself and your body sweet this month you deserve it and your truly worth it.

 Enjoy!

Fresh Strawberry Dressing

Eating Well

Spring 2003

1 cup strawberries- rinsed, hulled and sliced

1 tbsp balsamic vinegar

3/4 tsp freshly ground pepper

1/2 tsp sugar

1/4 tsp salt

2 tsbp almond oil or canola oil

PLace strawberries, vinegar, pepper, sugar, salt ina blender or food processor; process until pureed, stopping once or twice to scrap down sides. Add oil and process until smooth.

Store in fridge for up to 2 days

sumber dari: sweetlifebake.com

Citrus Vinaigrette

Hello my loves I had to make a quick unexpected out of town trip and I have been unable to post- not having my pic files and not great Internet access- it’s torture!! So I am dropping you a quick post from pics that I had on my camera. 

I am in love with this dressing and always make double batches to add a punch of citrus on my daily salads. Where are the hearts you ask??? I know I know- I carved hearts out of grapefruit and they were spectacular, but I have no pics(AGHH!!!) Please enjoy and I will return home soon and continue my citrus week. Sending out “ kisses” Sweet Life.

makes 3/4 cup

Martha Stewart Magazine

March 2009

1/4 tsp finely grated grapefruit zest

1/4 cup fresh grapefruit juice

1/2 tsp finely grated orange zest

1/4 cup fresh orange juice

1/2 tsp finely grated lemon zest

2 tbsp fresh lemon juice

1 tbsp rice-wine vinegar (not seasoned)

2 tbsp extra- virgin olive oil

1/4 tsp coarse salt

pinch of freshly ground pepper

Whisk all the ingredients together in a nonreactive medium bowl until combined. Use immediately, or refrigerate, covered, for up to 3 days.

sumber dari: sweetlifebake.com

Mango Cumin Salad Dressing

Ingredients

• 1 large mango –peeled, seeded and diced
• 1 tablespoon cumin
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1 tablespoon red wine vinegar
• Freshly ground pepper
• Salt
• Water

Instructions

1. In a blender or food processor add mango, cumin, honey, lime juice, zest and vinegar.
2. Blend until smooth, if dressing is too thick add a bit of water.
3. Season to taste with salt and pepper.

sumber dari: sweetlifebake.com

Ginger Tahini Miso Dressing

These days, I would have to be pretty desperate to actually buy a salad dressing. The conventional salad dressings sold in the grocery stores are all really low quality. It’s also disappointing to see that even the ‘healthy’ salad dressings are using canola oil or soybean or other low grade vegetable oils.

A lot of people also comment that heating healthy food is expensive. But if you can source out and buy good quality ingredients in bulk (or larger quantities) and make most everything yourself, you will be saving your health and yourself a lot of money. My perspective is that food in the stores is becoming so much more expensive and I can’t afford to spend $5 on a jar of cheap salad dressing. So I make all my dressings myself and I make them exactly how I like them, without all the added sugar that most companies add. I usually make a bigger batch and then put it in a jar in the fridge for the week.

You can either make the tahini yourself or buy a jar of raw organic tahini. I am going to describe how to make it with just straight up sesame seeds to show people how easy it is.

*Note: this makes a big batch of dressing, enough for a big family for at least a few days! You can easily cut this recipe in half, for a smaller batch of dressing.

What you will need for this raw living food recipe:

Kitchen Equipment: Food processor and Vita-Mix or high powered blender

• 5 cups sesame seeds
• 2 cups hemp oil (or olive oil)
• 2 cups water
• 1/2 cup lemon or lime juice
• 1/2 cup of chickpea miso
• 2 inch knob of ginger
• 1/4 cup of ginger juice
• 3-5 cloves garlic (optional)
• 2 t salt
• 1 t cumin
• 2 t black pepper
• 1/2 t ground whole stevia leaf (you can also you a t of raw organic honey if you like)

In the food processor, process 5 cups of sesame seeds to as smooth as you can get it. Add 1/2 cup of hemp oil (or olive oil) to the processor to help it get nice and smooth.

In the Vita-mix add all your ingredients except your 1.5 c of oil that you have left. Mix in your blender. Add the sesame mix that you just processed in the processor. Blend on high until smooth. Slowly add in the remaining oil, blend on high until smooth. This is a nice dressing that you can use on salads or as a sushi roll dipping sauce. If you like a little spice, sometimes I add a little chilli or cayenne spice just to change things up a bit. This should be enough dressing to host a small party or for your family at least for the week.

Enjoy this creamy, vegan living food dressing!

sumber dari: sacredsourcenutrition.com

Oil Free Celery Orange Salad Dressing

This was such a simple and delicious low-fat, raw vegan lunch that anyone can make. The best part about nori and dip is that you can mix and match with such a wide variety of ingredients that the possibilities are virtually endless. I like to make sure that I buy organic, raw nori rolls, available at most health food stores or online raw food stores.

Oil Free Celery Orange Salad Dressing Recipe

As a Holistic Nutritionist, I recommend to my clients to steer clear of all oils. They are 100% fat – despite these oils being touted as ‘heart’ healthy, they can easily tip you over the fat ‘safe’ zone; a maximum of 10% of total daily calories should come from fat. Fat eaten in excess will wreak havoc on your health. I’ve noticed huge benefits from dropping pure fat oils from my diet and have been loving my new vegetable or fruit based salad dressings.

For this dressing, you will need a high powered blender, like the Vitmax or Blendtec.

• 3 Celery stalks
• 1 -2 oranges
• 1 cup of coconut water
• 2 Tablespoons of hemp seed
• 6 fresh basil leaves
• 1 date

I just made a mix of dried garden herbs, mixed together and added a little of this as well. You can use a little herb seasoning to enhance the flavoring a little bit, but it doesn’t need much.

Wrap whatever veggies you like into a nori roll. I love to stuff as many leafy green I possibly can into a wrap and I add a little celery, red pepper, sprouts, fresh or sundried tomato, and just a sliver of avocado.

Sometimes I even like to finely slice organic dried figs and make a thin row of those in the nori roll as well.
Do you need some guidance transitioning to a low-fat, raw vegan lifestyle? Check out the Living Food Lifestyle Program that we offer here in Hawaii or the Holistic Nutrition Consultation Packages that I offer.

Have fun with all the endless possibilities that raw, living food has to provide!

sumber dari: sacredsourcenutrition.com

Cilantro Orange Oil Free Salad Dressing

Need some new lunch or dinner ideas? I absolutely love salad, I’ve been eating different variations of salad combinations almost every day for years and it just never gets old! There’s just so many different flavors you can create – and of course, it’s all about the dressing!

This past year, I’ve virtually eliminated added oils from my diet – and I’m so thankful I did. Many health care professionals talk about the health benefits of ‘good’ oils. Yes, we do need essential fatty acids in our diet, but we can get all the oils we need from organic whole foods. Despite ‘good’ oils like hemp seed oil, or organic extra virgin olive oils being sold as ‘health’ foods, they are still 100% fat, and they are no longer a whole food – the oils have been extracted from the plant and have created a condensed form of refined fat.

I’ve been playing around in my Sacred Kitchen space with a bunch of new oil-free salad dressings and I’ve been having lots of fun thinking outside of the ‘gourmet raw food’ box – with low-fat raw vegan in mind. Using juicy fruits and even vegetables as a base for my salad dressings has now become my primary way of deliciously topping my salads. I’ve always loved the orange/cilantro combination, so I created this simple oil-free salad dressing featuring those whole-food ingredients.

Coconut Water: Coconut water makes a great base to salad dressings, lending a little bit of sweetness to the dressing. No worries if you don’t have access to coconut water, you can add purified water and simply sweeten with dates to desired taste. You can adjust the amount of coconut water, until you get the desired consistency. The orange make it quite juicy as well, so start with 1/2 c and top it up with more at the end if you want it to be more liquid.

Oranges: In the photo, I only used 1 orange, but since then have been making it with 2 orange and loving it. You can adjust the ratios in any way you see fit,

Cilantro: I used a pretty big bunch of cilantro for this recipe because I absolutely love cilantro, and I add in 2 oranges instead of one. Add as much cilantro as you like. If you don’t like cilantro, then try it with your herb of choice, like fresh basil or parsley.

Tahini: Tahini is simply ground down sesame seeds. We make fresh tahini in our stone grinder, but you can find raw, organic tahini at your local health food store. Sesame seeds are about 70% fat, as are most nuts and seeds. So a little tahini goes a long way in terms of keeping your fat target under 10% of total calories – an optimal target for a healthy lifestyle. I add only 1-2 tablespoons, sometimes less depending on how I feel.

Dates: This is a nice way to add a little sweetness to your salad dressing. Start with one date and taste it before adding more as they are very sweet and again, a little goes a long way.
Play around with the ratios and create a combination that suits your needs on all levels.

sumber dari: sacredsourcenutrition.com

Herb 'n Serve Salad Dressing Maker

sumber dari: amazon.com

Green Godessphere Dressing

Yield: 2 cups salad dressing, 32 servings.

Ingredients

• 1 cup canola mayonnaise, or bean mayo to make vegan
• 1/2 cup water
• 1/4 cup sunflower seeds
• 1/4 cup fresh curly parsley
• 3 tbsp raw apple cider vinegar
• 1 tsp freeze-dried chives
• 1 tsp dill weed
• 1/4 tsp garlic powder or 1 clove fresh garlic
• 1/4 tsp onion powder
• 1/4 tsp herbamare
• 1/8 tsp fresh ground pepper

Directions

1. Place sunflower seeds and water in your blender and process until sunflower seeds have been pulverized (I know, not very goddess of me).
2. Add remaining ingredients and process until smooth.
3. Place dressing in an air tight container. Keeps in the fridge for 2 weeks.

sumber dari: healthfulpursuit.com

Tangy Dill Dressing

Servings: 12

Ingredients

• 1/4 cup extra virgin olive oil
• 1/4 cup water
• 1/4 cup apple cider vinegar
• 1.5 tbsp dried dill weed
• 1 tbsp gluten-free mustard
• 1 tbsp unpasteurized honey *see note
• 1 tbsp red onion
• 1 garlic clove
• 1/2 tsp Himalayan rock salt
• 1 homemade pickle
• freshly ground pepper, to taste

Directions

1. Add all ingredients to your blender and blend until smooth.

Will keep in the fridge in an air-tight container for one week.
note: to make vegan, remove honey and add 1 pitted medjool date.
calories: 49 | fat: 4g | carbohydrate: 2g | fiber: 0g | sugars: 1.6g | protein: 0.2g



sumber dari: healthfulpursuit.com

Westinghouse WST2020 SaladXPress Salad Spinner

Enjoy the flavor and health benefits of mixed vegetable salads, chopped nuts, freshly grated cheeses and more with the Salad Xpress by Westinghouse. This versatile appliance comes with 2 high-quality stainless steel cutting discs. Use the grating disc to quickly shred vegetables, grate cheese or chop nuts. Use the slicing disc to easily and beautifully slice vegetables, cooked meat, fruit, hardboiled eggs and more. Use it to spin-dry lettuce, adding to its refrigerator life.

Electronic salad spinner; dries greens in seconds; also functions as food slicer and grater
Stainless-steel slicing/grating disks; cut food quickly, easily, and safely
On/off button and switch; safety lock for lid; attractive serving bowl for salads

sumber dari: newegg.com

Gadgets Spin 'N Store Salad Spinner Reusable Bags

The Spin ‘N Stor is the only patented reusable bag to spin produce & herbs dry. 

This reusable bag replaces the big, bulky, salad spinner. No more wasted paper towels and no more searching for containers, as the reusable Spin ‘N Stor bag becomes your container! The Spin ‘N Stor is portable so you can take salad with you to work a picnic or just store in the refrigerator. With the Spin ‘N Store no extra bowls or containers needed and your produce and herbs stay fresher longer!

sumber dari: great-news.com

Salad Spinner Design Could Help Diagnose Anemia

A simple salad spinner will save lives this summer, if everything goes as planned by two Rice University undergraduates.

The spinner has been turned, so to speak, into a rudimentary centrifuge that medical clinics in developing countries can use to separate blood without electricity.

Rice sophomore Lila Kerr and freshman Lauren Theis will take their ‘Sally Centrifuge’ abroad for nearly two months this summer as part of Beyond Traditional Borders (BTB), Rice’s global health initiative that brings new ideas and technologies to underdeveloped countries. Kerr will take a spinner to Ecuador in late May, Theis will take one to Swaziland in early June and a third BTB team will take one to Malawi, also in June. Such field testing is important to Rice students as they develop a range of tools to enhance global health.
Kerr and Theis are minoring in global health technologies and took the Introduction to Bioengineering and World Health class taught by Rebecca Richards-Kortum, Rice’s Stanley C. Moore Professor, chair of the Department of Bioengineering and director of Rice 360Ëš: Institute for Global Health Technologies.

"There was a whole range of projects to take on this year, and luckily we got one that wasn’t terribly engineering-intensive," said Kerr, a sociology major from Dayton, Ohio.

"We were essentially told we need to find a way to diagnose anemia without power, without it being very costly and with a portable device," added Theis, a political science major and native of San Antonio, Texas.
They found that a salad spinner met those criteria. When tiny capillary tubes that contain about 15 microliters of blood are spun in the device for 10 minutes, the blood separates into heavier red blood cells and lighter plasma. The hematocrit, or ratio of red blood cells to the total volume, measured with a gauge held up to the tube, can tell clinicians if a patient is anemic. That detail is critical for diagnosing malnutrition, tuberculosis, HIV/AIDS and malaria.

"The students really did an amazing job of taking very simple, low-cost materials and creating a device their research shows correlates nicely with hematocrit levels in the blood," said Maria Oden, professor in the practice of engineering education and director of Rice’s Oshman Engineering Design Kitchen (OEDK). She was the team’s co-adviser with Richards-Kortum. "Many of the patients seen in developing world clinics are anemic, and it’s a severe health problem. Being able to diagnose it with no power, with a device that’s extremely lightweight, is very valuable," she said.

Kerr said the device spins tubes at up to 950 rpm. Results with the push-pump spinner compare favorably to those obtained with the ZIPocrit, a miniature, battery-powered centrifuge used as part of Rice’s Lab-in-a-Backpack project. The ZIPocrit spins up to 10,000 rpm and completes its task in four to five minutes.
But the manual Sally Centrifuge, named in honor of a landmark known as the Sallyport on the Rice campus, has other advantages.

First, it requires no electricity — just a bit of muscle. "We’ve pumped it for 20 minutes with no problem," Theis said. "Ten minutes is a breeze."

Second, it can spin up to 30 tubes at a time versus the ZIPocrit’s maximum of four.
Third, it has proven to be fairly robust. "It’s all plastic and pretty durable," Kerr said. "We haven’t brought it overseas yet, of course, but we’ve trekked it back and forth across campus in our backpacks and grocery bags and it’s held up fine."

The centrifuge, assembled using plastic lids, cut-up combs, yogurt containers and a hot-glue gun, costs about $30 in parts, including the spinner. The students expect to continue work on the device after their summer treks.
—
Image 1: A simple salad spinner is the basis for a centrifuge that can be used to separate blood in resource-poor settings easy without access to electricity. Credit: Jeff Fitlow/Rice University

Image 2: Rice University students Lauren Theis, left, and Lila Kerr created the Sally Centrifuge as part of a class on global health, and will take it overseas this summer for testing in developing countries. Credit: Jeff Fitlow/Rice University

sumber dari: redorbit.com

sparrow salad bowl at flamingo gifts

sumber dari: domesticsluttery.com

Tangy Fruit Salad

Ingredients

• 1 can (20 ounces) pineapple chunks
• 1 can (15 ounces) fruit cocktail, drained
• 1 can (11 ounces) mandarin oranges, drained
• 2 medium bananas, sliced
• 2 medium apples or pears, cut into chunks
• 1 cup sliced fresh strawberries, optional
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/4 cup orange breakfast drink mix

Directions

• Drain pineapple juice into a small bowl; set aside. In a large serving bowl, combine the pineapple, fruit cocktail, mandarin oranges, bananas, apples and strawberries if desired.
• Whisk the pudding mix and drink mix into the reserved pineapple juice. Fold into fruit mixture. Refrigerate before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 221 calories, trace fat (trace saturated fat), 0 cholesterol, 177 mg sodium, 57 g carbohydrate, 3 g fiber, 1 g protein. 

sumber dari: tasteofhome.com

Fruity Rainbow Salad

Ingredients

• 1 can (8 ounces) unsweetened pineapple chunks
• 2 cups sliced fresh strawberries
• 2 cups green grapes
• 1 can (15 ounces) mandarin oranges, drained
• 1 cup fresh blueberries
• 1 cup sliced nectarines
• 1/4 cup lemon juice
• 1/4 cup honey
• 1/8 teaspoon ground nutmeg

Directions

• Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use). In a bowl, combine the pineapple, strawberries, grapes, oranges, blueberries and nectarines.
• In another bowl, combine the lemon juice, honey, nutmeg and reserved pineapple juice. Pour over fruit; mix gently. Cover and refrigerate for several hours or overnight. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 117 calories, 1 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 fruit.

sumber dari: tasteofhome.com

Mango Sorbet with Tropical Fruit Salad

INGREDIENTS
Serves 4


125 gm / 4½ oz caster sugar
½ lemon, juice
500 gm / 1 lb canned mango pieces in syrup, drained
2 tablespoons creamed coconut, crumbled
2 egg whites


For the fruit salad

1 mango, peeled, stoned and sliced
1 papaya, peeled, deseeded and diced
2 small bananas, sliced
1 star fruit, tough ribs peeled off, then sliced
250 gm / 9 oz pineapple, peeled, cored and cut into wedges
2 limes / 1 large lemon, juice


To garnish

4 tablespoons shredded or desiccated coconut


1. Put the sugar and 250 ml / 9 fl oz of water into a small saucepan and bring the mixture to the boil, stirring until the sugar has dissolved.

2. Reduce the heat and simmer for 5 minutes to make a syrup.

3. Strain the lemon juice into the syrup, then set it aside for 15 minutes to cool.

4. Purée the syrup, canned mango and coconut in a food processor, or with a hand-held mixer, to make about 800 ml / 1 pint 9 fl oz.

5. Pour the mixture into a freezerproof container, cover and freeze for 2 hours, or until it is just firm. (Use the fast-freeze setting if your freezer has one.)

6. When the mango mixture is frozen, whisk the egg whites until they form soft peaks.

7. Scrape the mango mixture with a fork to form crystals, then use a whisk to beat in the egg whites, making sure they are well mixed.

8. Return the sorbet to the freezer and freezer for 1½ hours.

9. Remove the sorbet from the freezer and whisk it again. Press it down with a spatula and return it to the freezer for a further 1 hour, or until it is firm.

10. When the sorbet is almost frozen, prepare the fruit for the salad and put it in a bowl.

11. Add the lime or lemon juice and gently toss it into the fruit, then set the salad aside.

12. Heat a heavy-based nonstick frying pan and dry-fry the coconut for 30 seconds to 1 minute, stirring, until it is lightly browned around the edges.

13. Serve the fruit salad with two scoops of sorbet per person, topped with the coconut. Any remaining sorbet will keep, frozen, for 3 months.

sumber dari: dessert.net.au

Rainbow Fruit Salad

Ingredients

• 1/2 cup honey
• 1/3 cup orange juice
• 2 tablespoons lemon juice
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 5 cups cubed cantaloupe
• 1 cup fresh blueberries
• 2 large firm bananas, sliced
• 2 medium nectarines, peeled and sliced
• 2 cups sliced fresh strawberries
• 2 cups halved seedless grapes

Directions

• In a small bowl, combine the first five ingredients; mix well. In a large bowl, combine the fruit. Add dressing and toss to coat. Serve immediately with a slotted spoon. Yield: 12 servings.

Nutritional Analysis: One serving (1 cup) equals 126 calories, 1 g fat (0.55 g saturated fat), 0 cholesterol, 8 mg sodium, 32 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchange: 2 fruit.

sumber dari: tasteofhome.com

Surfer Sunrise Golden Fruit Salad

Ingredients:

1 mango, cubed
1 banana sliced into thick rounds
1 yellow plum, sliced
1 Meyer lemon, juiced
1/2 fresh pineapple, cubed
1 tsp Meyer lemon zest
1 tsp. honey or agave (optional)
crushed fresh mint (optional)
chopped cashew nuts (optional)

Assemble:

Toss all ingredients in large bowl. Serve immediately or slightly chilled. This salad does not do well overnight since the pineapple enzyme bromelain will eat away at the other fruits.


sumber dari: lunchboxbunch.com

Spring Green Fruit Salad

Ingredients:
serves 2-4
1 avocado, cubed
1 Granny Smith Apple, sliced into dime size triangles
1 lime, squeezed
2 kiwis, sliced into thin rounds
2 Tbsp raw or roasted/salted pistachios
*if using unsalted pistachios add a pinch of salt
2 fresh mint sprigs, remove and chop leaves (toss stems)
1 Tbsp honey or agave syrup
*mint for garnish
*Pistachio nuts are optional

Prepare:
Chop, squeeze and peel all ingredients.
Add to a large bowl.
Toss well with spoon.

Serve immediately or cover and chill until ready to serve.

Garnish with fresh mint leaves.

sumber dari: lunchboxbunch.com

Turkey Salad with Cranberry Dressing

Ingredients

• 2 tablespoons butter, melted
• 1/2 teaspoon dried Italian seasoning
• 4 medium-size dinner rolls, cut into 2-inch cubes (about 2 cups)
• 1 (5.5-oz.) package spring greens mix
• 1 small head romaine lettuce, chopped
• 2 cups coarsely chopped turkey or ham
• 1/2 English cucumber, thinly sliced
• 1/2 cup balsamic vinegar
• 1/2 cup canola oil
• 1/4 cup whole-berry cranberry sauce
• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. 1. Preheat oven to 425°. Stir together first 2 ingredients in a bowl. Add bread cubes; toss to coat. Bake cubes in a single layer in a jelly-roll pan 3 to 5 minutes or until golden, stirring once. Cool completely on a wire rack (about 15 minutes).
2. 2. Combine spring greens, next 3 ingredients, and toasted bread cubes in a serving bowl. Process vinegar and next 6 ingredients in a blender until smooth. Serve with salad.

sumber dari: myrecipes.com

tropical fruit salad

Ingredients

• 4 cups (1/2-inch) cubed fresh pineapple
• 2 cups diced peeled ripe mango (about 2 medium)
• 1 1/2 cups (1/2-inch) sliced banana (about 2 medium)
• 3/4 cup orange sections (about 2 medium) 
• 2 tablespoons dark brown sugar
• 2 tablespoons fresh lime juice
• 1 cup shredded unsweetened coconut, toasted

Preparation

Combine first 6 ingredients in a medium bowl, tossing gently to combine. Cover and chill 1 hour. Sprinkle with coconut.

sumber dari: myrecipes.com

Fruit Salad with Poppy Seed Dressing

Ingredients

• 1 cup halved green seedless grapes
• 1 cup quartered strawberries
• 1/2 cup blueberries
• 2 tablespoons sugar
• 1/4 cup fresh lime juice
• 1 teaspoon poppy seeds
• 1/4 cup unsalted pistachios, toasted

Directions

Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.

sumber dari: foodnetwork.com

Fruit Salad with Cannoli Cream

Ingredients

• 1/3 cup whole milk Ricotta
• 2 tablespoons plus 1/3 cup whipping Cream
• 3 tablespoons icing sugar
• ground Cinnamon
• 12 oz fresh strawberries hulled, quartered (about 2 1/2 cups)
• ½ dry pint fresh raspberry about 1 1/4 cups
• 1 tablespoon Sugar
• 1 tablespoon fresh Lemon Juice
• 2 Kiwi Fruit peeled cut into 1/2 inch pieces
• 3 tablespoons sliced Almonds

Method

1. 1Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
2. 2Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
3. 3Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.

sumber dari: lifestylefood.com.au

Radiance Fruit Salad

Ingredients

Salad:

• 1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups)
• 1 (16 ounce) container strawberries, quartered (about 3 cups)
• 5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)

Dressing:

• 3 tablespoons honey
• 3 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 3 tablespoons finely chopped fresh mint leaves

Directions

Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest, and mint. Right before serving, pour the dressing over the fruit and toss gently to combine.

sumber dari: foodnetwork.com

Fruit Salad Recipe Robyn

Ingredients

• Fruit Salad Recipe
• 2 cups orange or pineapple juice
• strawberries
• blueberries
• grapes
• pineapple
• apples
• pears
• oranges
• bananas
• Dressing
• orange or pineapple juice (used in Fruit Salad)
• 3 tablespoons honey
• Honeyed Whipped Cream
• 2 cups whipping cream
• 3 tablespoons honey

Instructions

1. Fruit Salad Recipe
2. Pour orange juice into a medium bowl.
3. Clean and cut all fruit and place into a separate large bowl, placing any fruits that will easily brown when cut into the orange juice bowl for soaking. Remove fruits placed in the orange juice with a slotted spoon and add to the rest of the fruit salad.
4. Dressing
5. Add honey to the orange juice in the medium bowl. Whisk together until well-combined. Add more honey to taste. Pour dressing over fruit salad.
6. Honeyed Whipped Cream
7. Pour whipping cream into a bowl. Whisk until it will just hold a stiff peak. Add honey and combine well.

sumber dari: addapinch.com

spicy warm fruit salad

Ingredients

• 4 small bananas, peeled and cut into chunks
• 2 apples, pears or plums peeled, cored and cut into chunks
• 2 kiwis, peeled and sliced
• 200ml orange juice
• ½ tsp nutmeg, cinnamon or strips of vanilla pod
• 100g black or green seedless grapes

How to make spicy warm fruit salad recipe

1. Put the banana, apples, pears, plums, kiwis and any other fruit that needs using up in a heavy based sauce pan. Add the orange juice and spices.
2. Cook over a low heat for about 8-10 minutes. Lightly stir in the grapes just before serving.
3. Allow to cool slightly and serve warm with crème fraiche or ice cream.

Tip: This recipe is good for using up any fruit that is past its best. Most fruit will last up to two weeks longer if stored in the fridge rather than fruit bowl.

sumber dari: channel4.com

Watermelon and Feta Salad

Ingredients:

• 2 cups watermelon, cubed
• 1 cup tomatoes, seeded and chopped
• 1 cup cucumber, seeded and and cubed
• 1/2 cup feta cheese, crumbled
• 1/2 cup diced red onion
• 1/4 cup fresh parsley leaves, chopped
• Fresh ground black pepper
• Red pepper flake (optional)

Directions:

1.) In a large bowl, combine the watermelon, tomatoes, cucumber, feta and red onion.
2.) Top with fresh ground black pepper and fresh parsley and toss gently.
3.) For some heat – add a few red pepper flakes.



sumber dari: lifewithcake.com

Winter Fruit Salad

Ingredients

• 1/2 cup sugar
• 1 1-inch piece ginger, peeled and thinly sliced
• 1 vanilla bean, split lengthwise and seeds scraped out
• 1 lemon
• 5 large navel or blood oranges
• 2 mangoes, peeled and diced
• 2 firm bananas, peeled and diced
• 5 kiwis, peeled and diced
• 12 kumquats, very thinly sliced crosswise, seeds removed
• 1 cup pomegranate seeds (from 1 pomegranate)

Directions

Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.
Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.
Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.
To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds. 

sumber dari: foodnetwork.com

Peanut, Mango and Cucumber Salad

Ingredients: (serves 4-6)

1. 2 cups peanut, shelled, skinned and lightly toasted
   
2. 2 cups green raw mango. chopped
   
3. 1 large English cucumber, or any cucumber with little or no seeds, chopped
4. 3 tablespoon chopped red onion
5. 2 hot green chili pepper, thinly sliced
   

For dressing: (adjust proportions of dressing to suit your taste)

1. 2 tablespoon Asian Sesame Oil
2. 4 tablespoon lime juice
3. 1/2 teaspoon cumin seeds, crushed
4. 2 teaspoon red chili pepper/paprika (or to taste)
5. salt to taste
6. any of your favorite herb for flavor, if you wish to use

Preparation:

I have used green mangoes, which had ripened lightly so they were light yellow and sweet and tart at the same time. If you are using raw mangoes which are all green, the salad will be more on the tart side and miss the little hint of sweet. Do use whatever you prefer.
If you have got whole peanuts, shell them first. In a large skillet, lay them in one layer and light toast them on low to medium heat until you see light brown spots on them. Cool and rub between kitchen towels to remove the skin. If you are using shelled and skinned peanuts, just toast them till they have light brown spots on them. Cool the nuts. Place the cooled nuts in a ziploc.plastic bag or between kitchen towels and using a rolling pin crush them coarsely. It is okay if some are still whole and halved.
Combine raw mango, cucumber, pepper and onions and toss; let it sit for about an hour. Drain if they release any liquid. Chill the mix.
Whisk the oil, lime juice, chili powder, salt, cumin and herbs.
Add the crushed peanuts, toss and combine the whisked dressing. Let sit for about 30 minutes for the flavors to blend.
Serve as a salsa with chips or as a side salad.



sumber dari: ecurry.com

Edamame, Black Bean & Roasted Red Pepper Salad

Ingredients:

• 1 1/2 – 2 cups edamame, shelled and cooked to the package directions
• Small can of black beans, drained
• Small can of corn, you could also use frozen corn about 1 cup
• Small jar of roasted red peppers, drained and chopped.
• 3 green onion, chopped
• 1/4 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 tablespoon heart healty oil – canola works well (you can substitute this with Italian dressing for a little extra flavor – I like Good Seasons Mild Italian)
• Small bunch of cilantro chopped
• 1/2 cup cubed feta cheese (optional)
• Salt and pepper to taste

Directions:

Simply combine all of the ingredients and then season to taste. Let the flavors come together by letting it sit for about an hour. You can add more or less of the cayenne depending on how spicy you like it.



sumber dari: lifewithcake.com

Prawn & spinach salad with lime honey dressing

Ingredients

• 20g desiccated coconut
• 150g spinach leaves
• 150g large cooked prawns
• 1 small red onion , diced
• 1 large mango , peeled and cubed

LIME HONEY DRESSING

• 3 tbsp lime juice
• 1 tbsp honey
• 1 tsp mustard
• 5 tbsp grapeseed oil or sunflower oil

Method

1. Dry fry the coconut over a medium heat until lightly toasted. Whisk the dressing ingredients together and season.
2. Arrange the spinach, prawns, red onion and mango in a large salad bowl. Sprinkle with the coconut and pour the dressing over just before serving.

sumber dari: bbcgoodfood.com

Fruit Salad with Honey Dressing

Ingredients

• 1/3 cup honey
• 1/4 cup orange juice
• 1/4 cup canola oil
• 1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• 1/4 teaspoon prepared mustard
• 1 apple, cored and diced
• 1 banana, sliced
• 1 avocado, peeled and sliced
• 1 (11-ounce) can mandarin oranges, drained
• 1/4 cup raisins
• 1/4 cup chopped walnuts or pecans

Directions

For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce

sumber dari: foodnetwork.com

Summer Salad with Citrus Lavender Dressing

Ingredients: (Serves 2)

1. 1/4 Cup Rice Noodles, soaked & drained (Bean thread noodles are even better)
2. 1/2 Raw Green Mango, peeled, chopped into small pieces
3. 2 Carrots, cut into matchsticks
4. 1/2 Cup Scallions/Green Onions, both green & white part very thinly sliced
5. 1.5 Cup Black Beans, cooked & drained
6. 1-2 Tomatoes, chopped into small pieces
7. Lots of Spicy Sprouts (Alfalfa & Radish)
8. Fresh Snap peas
9. 1/2 Cucumber Cucumber, Peeled & diced
10. Toasted Walnuts, roughly crushed
11. 1/2 Cup Slices of oranges

For the dressing:

1. 4 Tablespoons Organic Lemon & Lavender Mix (3 Tablespoons Lemon Juice + 1.5 Tablespoon Honey + 1/2 Teaspoon crushed dried Lavender)
2. 1/4 Cup fresh Cilantro/Coriander Leaves, finely Chopped
3. 1 fresh hot pepper minced
4. 1 Tablespoon Freshly squeezed Orange Juice
5. 1 Teaspoon freshly grated orange zest
6. Salt – very little (just for the balance of taste)
7. 1/2 Teaspoon freshly ground black pepper

Preparation:

Combine all the ingredients for the dressing & let it sit for about 15-20 minutes for the flavors to infuse.
Combine all the salad ingredient. Add the dressing & toss & serve.



sumber dari: ecurry.com

salad for dad's birthday

sumber dari: decor4all.com

prawn prawn prawn prawn salad

sumber dari: acatinthekitchen.com

sashimi madness n salad

sumber dari: eatingcookingfooding.com

simple chinese raft

sumber dari: godsdirectcontact.org

mushroom valley salad

sumber dari: myrecipes101.com

salatka jarynowa

One dish that is always served at my family for any of the holidays is a Polish mayonnaise based vegetable salad, sałatka jarzynowa. It goes very well with the rest of the mandatory Polish dishes served during Christmas, Easter and other important occasions. Every family has their own recipe, but the common ingredients are diced potatoes, eggs, carrots and mayonnaise. This kind of salad with diced vegetables bound in mayonnaise can be found in many countries with various names and a bit different ingredients. The most common name is Russian salad, even though the original recipe contained lobster and truffles and differs a lot from today’s version. But the most important thing isn’t the origin or name, but the taste!

Sałatka Jarzynowa

4 large potatoes, boiled with their skin on and then peeled
2 red onions
6 eggs, hard boiled
3 large carrots, boiled
250 gram green peas, boiled or from can
200 gram fermented cucumbers
350 ml mayonnaise
salt
pepper
optional: 1 tbsp of grated horseradish
optional: a handful of grated cheese

Dice potatoes, eggs, carrots and cucumbers. Finely dice the onions. Combine the diced ingredients in a bowl and add peas. Add mayonnaise and combine everything. Salt and pepper to taste. Add grated horsradish and/or cheese if wanted. Cover with cling film and keep in the fridge. May be prepared one day in advance for a better taste.

sumber dari: acatinthekitchen.com

salad decoration competition -podar

sumber dari: podar.org

fruit salad by geraldyn

sumber dari: pinterest.com

snicker's salad

Ingredients

• 8 oz cream cheese, room temperature
• 1 (8oz) tub Whipped Topping, thawed (Cool Whip)
• 1 cup powdered sugar
• 1 (11.18 oz) bag of "fun size" Snickers, about 18 bars, chopped
• 2 Granny Smith apples, washed and small diced
• 1 cup mini marshmallows

How to Make

1. Mix together cream cheese and powdered sugar until smooth and creamy.
2. Fold in thawed whipped topping.
3. Then fold in Snickers, apples and marshmallows.
4. Chill for one hour before serving.

Notes

store refrigerated in an air tight container for up to 2 days

sumber dari: cookiesandcups.com