FRUIT SALAD

Some of my favorite salad are found in the Taylor Cookbook.

FRUIT SALAD
This makes a lot..perfect for a big group.  Or just half if making for one dinner.  You can use different fruit.  We used Thanksgiving 2012 and many times since.  Taylor RS pg. 33.

2 large cans fruit coctail Strawberries, if desired
1 can peaches, diced ½ pt. whipping cream, whipped
4 large peeled apples, chopped 1 (3 oz) pkg. Cream cheese, softened
2 sliced bananas or pineapple 1 tsp vanilla
1 cup chopped nuts, optional 2 T powdered sugar


Cream whipped cream, powdered sugar, cream cheese and vanilla together.  Fold into fruit mixture and chill

Secret Fruit Salad

Serves 3-4

I did frozen raspberries and blueberries.  Also canned pineapple.  Worked great!

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Fruit Salad with Honey-Lime Dressing - Easy
Yield: enough for a crowd

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

CARAMEL GRAPES

crunchy green grapes, dip them in caramels melted with a little cream, then dip them in finely chopped, salted peanuts. So addicting. Like little tiny caramel apples....but better..

Homemade Dulce de Leche would be so good with this - see Best Bites pg. 135 (autumn).

CHICKEN SALAD

CHICKEN SALAD CONTESSA
Yum! Loved the nuts!

• 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup pecan halves
• 1/2 cup walnuts halves
• 1/2 cup good mayonnaise
• 1/2 cup sour cream
• 1 tablespoon chopped fresh tarragon leaves, divided
• 1 cup green grapes, cut in 1/2
• Lettuce leaves, for serving

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

SALADS

CONFETTI CORN SALAD

Scott was looking at this salad very suspiciously, but he was surprisingly liked it. I really liked it. I liked it more than I like Cowboy Corn Salad. I doubled the recipe just because of the can sizes.

1 can (7 oz) whole kernel corn, drained

1 can (2 1/4 oz) slice ripe olives (can add whole olives too)

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

2 radishes, sliced

1/4 cup prepared Italian salad dressing*

*I made my own: 1/4 c. basalmic vinegar, 1/2 cup olive oil, 1 tsp honey, 2 garlic cloves (or 1 big one) smashed. Add all together and shake.

Add all the ingredients and toss to coat.

GREEN TREASURE SALAD

This tasted really good and it was fun to have the kids help make.

1 cup green apple

1 cup green grapes

1/2 cup marshmallows

1/2 cup lemon yogurt

2 T slivered almonds

Mix everything together.

for more 5 a day recipes go to: www.5aday.gov

COOKIE SALAD

This recipe comes from Melody. It is very yummy! The kids loved helping me make it. A definite crowd pleaser. It is also good without the cookies.

1 pint strawberries
2 cups seedless grapes
1 small can pineapple tidbits, drained
2 bananas, sliced
1 12 oz carton Cool Whip
1 3 oz package instant vanilla or cheesecake pudding (sugar free works too)
1 cup buttermilk
1 pkg fudge striped cookies, broken

Combine fruit. Mix Cool Whip, buttermilk, & dry pudding mix in a separate bowl. Fold into fruit. Just before serving, fold in broken cookies. Serves 20. (I doubled it for the blessing.)

You can vary the fruit. If you want it just like I made it, use 2 lbs. strawberries, 5 bananas, 1 can pineapple chunks (drained), and 1 can mandarin oranges (drained). (That's just for the single recipe, not doubled.) Oh, and I found that I much prefer the store brand fudge-striped cookies (I used Kroger brand) to the Keebler variety. Cheaper and not as waxy.

ASIAN SALAD

Scott didn't like this salad, but I did. It reminded me of the one from Costco that I really like.

2 1/2 cups cooked chicken, cut into bite size pieces

1 (10 oz) bag shredded cabbage with carrots (if it doesn't have shred 2 carrots)

1 cup sliced mushrooms

2 T chopped cilantro (I didn't add)

1 cucumber, thinly sliced

1/2 cup non-fat Asian or Oriental salad dressing (next time I would use an expensive good kind instead of Kraft)

black pepper

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1 tangerine (I used canned mandarian oranges)

3 green onions, thinly sliced

Mix everything together except green onions and tangerines. Put them on the top at the end.

SMOOTHIES

For a sweetener you can add vanilla pudding powder.

GREEN SMOOTHIES
Really good! Would never guess there is spinach in it. Very filling. Would be prefect for a lunch or breakfast. I didn't put in the banana. You could also add flax or protein powder.

1 handful spinach
2 cups orange juice
2 cups milk
1 banana - I didn't put in
8 - 10 strawberries (can use frozen)
1/2 cup blueberries (can use frozen)
8 oz yogurt (boysenberry or blackberry the best)
1 dash sugar

Blend spinach, orange juice and milk together first.

Once the spinach has blended well, add all other ingredients and blend.

If using fresh fruit, you can add some ice cubes for more of a frozen consistency.

SHAMROCK SMOOTHIE

We had this for St. Patrick's Day 2010. Everyone liked it. I doubled the recipe.

1 peeled banana, sliced and frozen

1 cup frozen green grapes

1 peeled kiwi

1 cup washed baby spinach

8 oz lime yogurt

1/4 cup limeade

Put everything in the blender as it is listed. Blend until smooth. Makes 3 servings.

TROPICAL FRUIT SMOOTHIE

Abagail picked this out for her dinner she made (waffles, eggs & sausage).  taste of home quick cooking 2009 pg. 104.

1 1/2 cups orange juice
1 can (8oz) crushed pineapple, undrained (cubed okay too)
1 medium mange, peeled and cut into chunks - used a frozen mixture of fruit
1 cup halved fresh strawberries (was part of frozen mixture)
2 medium kiwi, peeled and quartered
1 T honey
14 ice cubes (we used 7 because of the frozen fruit)
1/2 cup club soda, chilled (we used 7UP)

SMOOTHIE

Put all in blender:

1/2 c apple juice

1/2 c pineapple juice

1 shot wheat grass

1/2 kiwi

1/2 banana

1/2 mango

1/4 c water