Fruitedspringsalad Recipes

Steps:

• Combine all ingredients in large decorative serving bowl.
• Gently toss to combine.
• Serve immediately.

Steps:

• Combine all ingredients.
• Chill. Do not add any more hot sauce until it has melded for at least 24 hours Then add more as desired.
• Store,covered, in refrigerator.

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in the juices, apricots and pineapple. Transfer to a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray. Refrigerate for 30 minutes or until partially set. Sprinkle with marshmallows; refrigerate.
• For topping, combine sugar and flour in a saucepan. Gradually whisk in juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Removed from the heat. Stir a small amount into egg; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160 degrees F and mixture is thickened. Remove from the heat; stir in butter. Cool to room temperature.
• In a mixing bowl, beat cream on high speed until stiff peaks form. Gently fold into custard. Spread over gelatin; sprinkle with cheese. Refrigerate 1 hour or until chilled.

Steps:

• Let tea bags steep in boiling water (approx. 5 minutes).
• Remove and add sugar.
• Add frozen juices and enough water to make 1 gallon.
• Pour into glasses over ice.

Steps:

• Mix all ingredients except almonds.
• Chill for 1-2 hours.
• Sprinkle with almonds.
• Serve with crackers on lettuce.

Steps:

• Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.
• Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.
• Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you'll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.
• Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they're large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

Steps:

• In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat.
• Salad is ready to serve!
• **Cook time does not include cooking the chicken breasts.

Steps:

• Cut the rapini flowers and leaves away from the large central stems. Coarsely chop the flowers and leaves.
• In large bowl, combine the rapini and spinach with strawberries, peaches and plums. Cover and refrigerate at least 30 minutes to chill.
• In separate bowl, toss red onion, garlic, Morton® Kosher Salt and sugar. Allow to marinate 5 minutes; stir in poppyseed dressing. Cover and refrigerate until needed.
• When ready to serve, toss greens/fruit mixture with onion/dressing mixture. Evenly top each salad serving with chicken pieces.
• Serve immediately.