Love Making Tips - Fruits grains and vegetables | Fruit salads - [1]

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24 Hour Fruit Salad

Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.
Ingredients   |   Category: Fruit salads
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Alain Senderen s Salade De Fruit Exotique

And ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.

In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla bean, coriander seeds, clove, five-spice powder, lime and lemon zests, ginger, and mint, if using. Simmer over moderate heat for 10 minutes. Set aside to cook. Then stir in the lime juice. (The syrup can be made up and refrigerated for up to a week before serving the salad.)

Slice off the top and the rind from the pineapple; quarter it lengthwise. Reserve 3 of the quarters for another use. Slice 1 of the quarters crosswise 1/8-inch thick. Using a sharp paring knife, peel the mango and slice lengthwise, parallel to the pit on both sides, into disks 1/8-inch thick. Slice each mango disk in half lengthwise. Peel the kiwis and halve lengthwise. Cut each half lengthwise into thin wedges.

Divide the fruit evenly and arrange in each of 4 shallow soup bowls, overlapping the slices to form a decorative pattern. Strain the reserved syrup and divide equally among the 4 servings. Cover with plastic wrap and refirgerate for at least 1 or up to 4 hours. Just before serving, halve the passion fruits crosswise. Using a teaspoon, scoop the pulk out of each half onto the fruit in each bowl.
Nutritional information per serving: 147 calories; 1.2 G Protein; .7 G fat; 37.0 G Carbohydrate.

Ingredients   |   Category: Fruit salads
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All apple Salad With Florida Dressing

Note: Try Red and Golden Delicious, Granny Smith, Rome Beauty, MacIntosh and Winesap apples.

Core and dice apples. mix yogurt and juices and pour over apples. Chill and serve. Makes 4 to 6 servings.

Nutritional analysis per serving: 120.8 calories; 0.9 grams total fat (0.5 grams saturated fat); 1.3 grams protein; 23.5 grams carbohydrates; 1.4 milligrams cholesterol; 12.9 milligrams sodium.

Ingredients   |   Category: Fruit salads
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Apple and Fennel Salad

* The Granny Smith apples should be peeled and cubed. Kuwait has been liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 6 servings.
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Apple and Fennel Salad

* The Granny Smith apples should be peeled and cubed. Kuwait has been liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 6 servings.
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Apple Salad

Place apples in a large bowl place apples. In separate bowl pour yogurt and squeeze juice from oranges (different orange types can be substituted) a little at a time to desired consistency. Pour yogurt mixture over apples. Chill and serve.
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Apple Salad and Tofu-Honey Cinnamon Dressing

Place sliced apples in mixture of lemon juice and water. Add more water if needed to cover apples. At serving time, drain liquid from apples. Combine apples, celery, pineapple and nuts. For the dressing: Combine yogurt, tofu, honey and cinnamon in a food processor and blend until smooth. Chill. Combine apple mixture with dressing and toss gently. Serve on a bed of fresh greens. Garnish with mint sprigs. Serves 8.

(Per Serving): 114 calories/4 grams protein/14 grams carbohydrates/3 grams total fat/.6 grams saturated fat/2 mg cholesterol/44 mg sodium

Ingredients   |   Category: Fruit salads
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Apple Slaw

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. Lemon juice keeps apples from discoloring.
Ingredients   |   Category: Fruit salads
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Apple and Grape Salad

In large bowl, combine apples, grapes, celery, walnuts and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate. If desired, serve on lettuce lined plates.

Ingredients   |   Category: Fruit salads
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Apple Walnut Salad With Watercress

Dressing: In a small bowl, combine all dressing ingredients. Mix well.

Salad: Arrange watercress around the outside edge of a large platter. Scater carrot next o the watercrss. In a amall bowl, toss shredded apples with lemon juice. Spoon apples into the center of the platter. Scatter nuts on top of the apples. Pour dressing over the salad and serve immediately. Serves 4.

Per serving: 159 cal; 2 g prot; 10 g fat; 17 g carb; 300 mg sod; 2 g fiber

Ingredients   |   Category: Fruit salads
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Apple Walnut Slaw

Mix all ingredients except the apples in a large bowl. Gently fold in apples, taking care not to break them.
Makes 8 cups.

Ingredients   |   Category: Fruit salads
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Apricot Carrot Salad With Grapefruit Mint

Make the dressing: In a small mixing bowl add 2 tablespoons lime juice to red wine vinegar. Add ground cumin, sugar, salt and white pepper to taste. With a whisk, stir in the peanut oil to form an emulsion, then blend in ginger, garlic and mint. Allow the mixture to sit for one-half hour before using for the flavors to blend.

Peel carrots, then shred with a grater or the appropriate attachment in a food processor. Place carrots in a large mixing bowl and add apricots. Add dressing, tossing salad until well coated. Spon salad onto large chilled romaine lettuce leaves, and serve.

Ingredients   |   Category: Fruit salads
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Autumn Fruit Salad

Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.
Ingredients   |   Category: Fruit salads
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Banana Pineapple Cole Slaw

* Reserve drained liquid.
In a medium bowl, layer cabbage, carrots and pineapple. In a small bowl, combine Miracle Whip, sour cream, honey and 1 T of the reserved pineapple juice. Blend well. Spoon and spread the dressing over the salad. Sprinkle with pecans. Refrigerate until serving time. Just prior to serving time add sliced banana, toss and serve.

Ingredients   |   Category: Fruit salads
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Banana Salad

In top of a double boiler, combine the vinegar, water, butter, egg, and sugar, then heat over Medium heat until thickened. Stir often or it will stick... When cooled, pour over sliced banana's and top with the ground peanuts.

Note: This syrup will keep well in the refrigerator for a week or more, so that you can use 2 or 3 bananas as needed by your family and reserve the syrup or sauce for another day.

Ingredients   |   Category: Fruit salads
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Basil Jicama Fruit Salad

In medium-sized bowl, combine all ingredients except basil sprigs; mix gently. To serve, garnish with a sprig of basil.

Ingredients   |   Category: Fruit salads
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Beet Orange Apple Salad

Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root & 1 Inch Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With A Brush & Set Aside. Place Beets in A Small Saucepan & Add Water To Cover & Bring To A Boil. Cover, Reduce Heat & Simmer 20 Min. OR Until Tender. Drain & Let Cool. Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each Beet Into 8 Wedges. Set Aside.
Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes; Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard Membranes. Add Orange Sections, Beets & Apples. Toss Gently & Set Aside.
Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over Beet Mixture. Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4 Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve At Room Temperature OR Chilled.

Ingredients   |   Category: Fruit salads
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Cabbage Fruit Salad with Sour Cream

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.
Ingredients   |   Category: Fruit salads
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Cantaloupe Fruit Salad

* Remove rind and seeds from cantaloupe
** Cored, Peeled, and cut into small chunks.
*** Cored and cut into small chunks.
Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and eat.

Ingredients   |   Category: Fruit salads
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Caramel apple salad

Combine all ingredients.
Ingredients   |   Category: Fruit salads
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