Refreshingfareastfruitsalad Recipes
REFRESHING FRESH FRUIT SALAD
This is so simple; it's my favorite fruit salad combination. My grandmother whips this up every holiday and serves it with fresh whipped cream; I like it topped with a sprinkling of granola. So healthy! This is best served about 2 hours after refrigerating. It's good, though, for 2-3 days in the refrigerator, but the banana will turn a little soft. (Cooking time is refrigeration, but you can eat it as soon as you prepare it too)
Provided by newspapergal
Categories Dessert
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Peel the orange, taking the white pith with it, like you would an apple.
- Slice into the orange along its sections and place in medium bowl.
- After slicing the orange, you should be left with a slim middle part of the orange; squeeze the juice from this section into the bowl.
- Peel and dice the apple into small pieces; immediately place in bowl and coat with orange pieces and orange juice.
- Peel and dice banana; immediately place in bowl and stir to coat (the orange juice will prevent these 2 fruits from turning brown).
- Slice grapes in half and add to mixture.
- Sprinkle with sugar and stir.
- (**Note,I only add the sugar or Splenda if my orange is a little too tart. If it's a sweet orange, you don't need any sugar).
- **I add blueberries to this if they're in season.
FRIED SALAD
This is not a complicated or difficult recipe at all - it's mostly a specific list of sauteed ingredients - but it's a great way to get someone to eat their veggies! You can adjust the ingredients however you like as long as you put the longer-cooking veggies in first.
Provided by Lilith70
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put butter and olive oil in a large sauté pan over medium to medium-low heat.
- Gently sauté the onions for one minute, then add the broccoli (wait for another 60 to 90 seconds), and then the mushrooms. Stir well as they cook together.
- Add the Roma tomatoes and let cook for another minute or two.
- Pile the spinach on top of the other cooking ingredients without stirring it in just yet, and cover for two to three minutes.
- Uncover and stir in the spinach just until the leaves are wilted but still bright green. (Nothing should lose its bright colors during the process. If it does, the heat is too high or you are cooking it too long.).
- Remove from heat and plate servings immediately. Garnish with grated cheese and sprinkle with a mix of Balsamic and red wine vinegar (or your preferred vinaigrette.).
Nutrition Facts : Calories 239.4, Fat 19.6, SaturatedFat 7, Cholesterol 22.9, Sodium 194.8, Carbohydrate 13.7, Fiber 5.5, Sugar 4.2, Protein 6.8
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