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

papaya avocado salad

Papaya, avocados, lime juice and cilantro – this luscious tropical salad will make you feel like you are in the sunny Caribbean.

This salad pairs wonderfully with rice and beans, grilled chicken, fish or steak and it's loaded with vitamin C, A, folate and fiber. You can add a jalapeño to add a little kick! This would even make a great salsa to serve with chips.

Perfect for all diets restrictions, vegan, gluten free, low carb, egg free, nut free, to name a few.
Enjoy!

• 2 tbsp red onion, chopped
• 2 tbsp lime juice
• 2 medium hass avocados, diced
• 2 cups papaya, diced
• 2 tbsp chopped cilantro
• salt and pepper to taste

In a small bowl combine onion, lime juice and salt.

In a medium bowl, combine avocados, papaya, and cilantro. Toss with lime juice and onions and serve immediately.


sumber dari: skinnytaste.com

roasted golden beet salad

• 

Serves 1

Two golden beets, scrubbed and chopped in 1/2 inch cubes
1 tablespoon olive oil
Salt and pepper, to taste
1/4 cup slivered almonds (or walnuts or pine nuts), toasted
1/4 cup dried cranberries
1 tablespoon goat cheese (I used one flavored with sundried tomatoes and basil)
Lettuce
Red wine vinegar, to taste.

Bring a salted pot of water to boil as you wash and chop beets. Hard boil the beets for about 5 minutes, until tender. Turn the oven on to broil. Arrange the beets on a baking sheet and brush with olive oil. Roast beets until just beginning to brown, about 3 to 5 minutes. Remove from oven and season with salt and pepper. Stir almonds (or walnuts or pine nuts) over medium high heat until golden, you will not need additional oil to toast the nuts. Layer a salad bowl or plate with lettuce, add roasted golden beets, almonds, dried cranberries, and dab with goat cheese. Drizzle with olive oil and red wine vinegar.



sumber dari: csmonitor.com

potato and green bean salad

Ingredients:

• 7 large new potatoes, peeled
• 1 lb string beans beans, ends trimmed
• 1 2.8 oz can sliced olives, drained
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 3 scallions, chopped
• kosher salt and fresh pepper

Directions:

Cook potatoes in a large pot of salted water. In another pot, cover string beans with water and boil until string beans are cooked. Run under cold water to prevent them from overcooking. When the potatoes are done, drain and slice in large chunks.

In a large bowl, combine balsamic, oil, salt and pepper. Add potatoes green beans, scallions and olives. Mix will and serve room temperature.


sumber dari: skinnytaste.com

egg salad

• 

Serves 4

6 large boiled eggs, peeled
1/4 cup minced red onion
1/4 cup mayonnaise
1/4 cup finely diced celery
2 tablespoons sweet pickle relish (preferably refrigerated variety)
1 tablespoon chopped fresh parsley leaves
2 teaspoons spicy brown mustard
Salt and ground black pepper

Mix all ingredients, including salt and pepper to taste, in a medium bowl. 
Serve.



sumber dari: csmonitor.com

baby red potato salad

• 4 cups baby red potatoes, cut in small pieces
• 1/2 cup green bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 3 scallions, diced
• 1 tsp dijon mustard
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp reduced fat mayonnaise
• salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.



sumber dari: skinnytaste.com

tropical chicken salad

2-1/2 cups cooked chicken, chopped or shredded*
2 green onions, sliced
1/3 cup mayonnaise
1/4 cup dijon mustard
1/2 cup salted cashews, coarse chopped
1 kiwi, diced
1/2 cup mango, diced 
1/2 cup pineapple, diced 
Salt and cayenne pepper, to taste

*You can use pre-cooked chicken, packaged or pulled from a rotisserie chicken. Alternately, you can cook boneless, skinless chicken breasts by placing them in a pot of water, bringing to a boil, and simmering for approximately 10-15 minutes, until cooked through.

Combine the chicken, green onions, mayonnaise, mustard, and cashews in a large container. Stir until well blended. Gently fold in the fruit. Season with salt and cayenne pepper, as desired. Refrigerate until serving.



sumber dari: csmonitor.com

fresh corn salad with scallions and basil

Servings: 4

Ingredients

• 5 ears of corn, shucked
• 2 scallions, white and green parts, finely sliced
• 3-1/2 tablespoons vegetable oil
• 2-1/2 tablespoons white wine vinegar

• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup finely sliced fresh basil leaves
• Sugar, optional

Instructions

1. In a large pot of boiling salted water, cook the corn for 3-4 minutes. Do not overcook. Drain and immerse it in very cold water to stop the cooking process. When the corn is cool, use a serrated knife to cut the kernels off the cob.
2. Combine the kernels in a large bowl with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. A pinch of sugar also goes a long way if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.

sumber dari: onceuponachef.com

chopped bok choy and steak salad

Serves: 3 to 4
Time in the kitchen: 25 minutes
Ingredients:

• 1 to 1 1/2 pounds (450 to 680 g) of bok choy
• 1 roasted red pepper, finely chopped
• Large handful of mushrooms, thinly sliced
• 1 to 1 1/2 pounds (450 to 680 g) skirt steak
• 1/4 cup olive oil (60 ml), plus more for searing meat
• 2 tablespoons (30 ml) lemon juice
• 1/2 cup (60 g) pitted kalamata olives
• 1 small garlic clove

Instructions:

Trim just enough off the bottom of each bok choy so the leaves separate. Wash and dry the bok choy.





Slice up the bok choy stems; the leaves can be left whole or sliced as well.
In a large bowl, toss the bok choy, roasted red pepper and mushrooms. You can throw in some regular salad greens too, if you like.

Heat a large skillet with a drizzle of oil over medium-high heat. Lightly salt and pepper the steak. Add the steak to the skillet. Sear three to four minutes on each side for medium rare. Let the steak rest on a cutting board for a few minutes.

While the steak is resting, make the dressing. In a blender, combine the olive oil, lemon juice, olives and garlic. Blend until thick and almost completely smooth. You may have to stop the blender once or twice and stir the dressing a bit before blending some more.





Thinly slice the steak in the opposite direction of the grain. Add the steak to the large salad bowl, then add the dressing. The easiest way to evenly cover the salad with the dressing is to gently rub it in with your hands.






sumber dari: marksdailyapple.com

fruit salad ice cream cone

sumber dari: bakersroyale.com

southwestern black beans salad

Ingredients:

• 1 15.5 oz can black beans, rinsed and drained
• 9 oz frozen corn, thawed
• 1 tomato, chopped
• 1 small hass avocado, diced
• 1/4 cup red onion, chopped
• 1 scallion, chopped
• 1 lime, juice of
• 3 tbsp extra virgin olive oil
• 1 tbsp cilantro
• salt and fresh pepper

Directions:

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.


sumber dari: skinnytaste.com

panzanella salad

Ingredients

• 10 ounces very ripe tomatoes chopped (include any juices)
• 1 Japanese cucumber or 2 Lebanese cucumbers, chopped
• 2 tablespoons minced onion or shallot
• ¼ cup olives or capers, chopped
• 5 ounces stale crusty bread, torn into small pieces (about 3 cups)
• 2 tablespoons olive oil
• 2 cloves of garlic minced
• 10 leaves basil, hand-torn
• For the dressing:
• 2 tablespoons olive oil
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt (halve if using table salt)

Directions

1. Heat 2 tablespoons of olive oil over medium heat and add the garlic. Stir a few times and when the oil is fragrant, add the bread. Toss to evenly coat the bread with oil, then fry over medium low heat until the bread is crunchy and has taken on some color. Salt and pepper to taste, then set aside to cool.
2. Put the tomatoes, cucumber, onion and olives in a large mixing bowl. In a separate small bowl, combine 2 tablespoons of olive oil, the vinegar, mustard and salt, then whisk to combine. Pour the dressing over the vegetables and stir until some juice has come out of the vegetables.
3. Add the bread to the vegetables and toss to combine. Let the salad sit for at least one hour to allow the flavors to absorb into the bread, stirring a few times to make sure the bread gets evenly soaked. Add the basil, stir to combine, then serve.

sumber dari: pbs.org

caesar salad deviled eggs

Adapted from Good Food to Share
Serves 6 to 12

To make these and bring them to a party, Sarah-Kate suggests that you can prepare the filling and crumbs separately and assemble them when you get there. This will ensure that the yolks don’t dry out and the crumbs stay crisp and light.

6 large eggs
12 small romaine lettuce leaves
2 to 3 tablespoons mayo (2 is suggested but 3 will make a creamier filling)
2 teaspoons smooth Dijon mustard
1/4 teaspoon Worcestershire sauce (optional)
1/2 teaspoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1 tablespoon olive oil
1 anchovy fillet, minced
1 small clove garlic, minced
1/4 teaspoon grated lemon zest
1/4 cups (30 grams) panko bread crumbs
2 tablespoons freshly grated Parmesan cheese or more to taste

Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once water begins to boil, reduce it to medium-low and simmer eggs for exactly 10 minutes. Drain eggs and cover with cold water. Sitting them in ice water will help the eggs chill more quickly.

Do ahead: As I discovered giving your eggs two to four days to rest in the fridge ensures that they peel more easily. If you’ve got time, do this now.

Arrange 12 small lettuce leaves on a serving platter. Carefully peel the eggs and cut in half lengthwise. Remove the yolks and place them in a small bowl. Arrange the whites on leaves. Mash the yolks with the mayo, Dijon, Worcestershire (if using), lemon juice and 1 tablespoon of the parsley until smooth. Season generously with salt and freshly ground black pepper. Set the filling aside.

In a small skillet, heat the olive oil over medium heat. Add the anchovy and garlic and cook, stirring, until the anchovy begins to dissolve into the oil, about 1 minute. Add the lemon zest and bread crumbs and saute them until golden, about 2 to 3 minutes. Stir in Parmesan and set crumbs aside.

When you’re ready to serve the eggs, spoon the yolk mixture back into the cavities of the egg whites, mounding it slightly in the center. (To make extra-cute eggs, you can pipe the filling with a star tip.) Sprinkle each egg with some of the crumb mixture (about 1 teaspoon), allowing some to spill onto the lettuce cups. Garnish with remaining chopped parsley and serve.



sumber dari: smittenkitchen.com

why a big mac costs less than a salad

The chart was put together by the Physicians Committee for Responsible Medicine, but its figures still, alas, look quite relevant. Thanks to lobbying, Congress chooses to subsidize foods that we’re supposed to eat less of.

Of course, there are surely other reasons why burgers are cheaper than salads. These might include production costs, since harvesting apples is probably more naturally seasonal than slaughtering cows (even though both are in demand year-round). Transportation and storage costs might also play a role, as it’s probably easier to keep ground beef fresh and edible for extended periods of time, by freezing it, than cucumbers.

Whatever the cause of the pricing change, there is little doubt that many healthful foods have gotten much more expensive relative to unhealthful ones. David Leonhardt showed this in another remarkable chart, published here last year, that displays how the prices of different food groups have changed relative to their pricing 30 years ago:

You can find his commentary on this chart here. For more on the relationship between food pricing and obesity, go here.

Update: Thanks to the readers who alerted us to the transposed terms in this post’s title, which originally read “Why a Big Mac Costs More than a Salad.” It’s been fixed now.



sumber dari: economix.blogs.nytimes.com

waterproof fabric salad spinner

An Inovative and fun way to dry your freshly washed salad. The lightweight and waterproof fabric design allows for easy and efficient storage,saving valuable space wherevever you are. Made in the UK from 100% recycled polyester with PU coating


sumber dari: theglamcampingcompany.com

good idea no. 1

This is my new salad spinner. I broke the old salad spinner top, rendering it useless for spinning salad. I still use the basket for collecting lettuce leaves and washing them, but I needed a new salad spinner. So I went shopping. The cheapest I could find was twenty-five dollars, and I just don't feel like parting with twenty-five dollars for a bunch of plastic that I'll probably break somewhere down the road. Lehman's catalog has a stainless steel salad spinner for close to fifty dollars, and I feel less like parting with that much.

Enter the paint strainer bag. Steve purchased a bunch of paint strainer bags from the local home improvement warehouse for his beer making. He uses the large strainer bags for the grains, which come two to a pack for under five dollars. He uses the small paint strainer bags for the hops, which come two to a pack for under four dollars. I marked a large one for salad so that he doesn't grab it (and yes, I asked permission first!). All I do is after I wash the lettuce by dunking it in a tub of water and straining it a couple of times, I put all the wet lettuce into the bag. Then I go out on the deck and swing that baby 'round and 'round like David and his sling shot, and the centrifugal force takes out most of the water. I'll fluff it up a little, and swing some more, and then I'm done.

 It doesn't quite get it as dry as the salad spinners do, but it's a lot better than trying to towel dry it and I'm happy enough with the results for the price.


sumber dari: weedingforgodot.blogspot.com

gadget-free salad spinner

No one likes soggy lettuce, and you certainly can’t skip washing your lettuce. Some people solve this problem with a salad spinner. I have to admit pumping a little handle up and down can be rather fun. We just don’t have room for a salad spinner in our kitchen no matter how often we like a little lettuce with our lunch.


Luckily I was helping a German friend in her small kitchen a couple of years ago, and she was making salad. She pulled out a fresh dish towel and laid her freshly washed lettuce right on top. She brought the corners into her hand like a hobo sack.

Then she just started swinging the bundled towel in a giant circle like a circus man tossing a ball of fire. Twenty seconds later, she laid the towel on the counter and opened it. The lettuce was a perfect combination of dry yet still slightly moist – just as if she used a salad spinner.



I’ve been spinning my salad this way every since. Oh – you may need to double your dishtowel to keep water from flying through the fabric as you spin.

I probably don’t spin my salad in the air with quite the enormous circles that she had. Of course, I also wonder if she really had made these wildly large arm motions like I seem to remember in my mind. After all, I was jet lagged and new to Europe. You know how crazy people get in foreign countries.
Have you picked up any tricks in the kitchen that work like a charm without having the designated gadget? Or anyone out there have another trick for the perfect lettuce? Whatever it is that makes your kitchen time (or your vegetables!) fly by, do share!



sumber dari: makingthishome.com