Mixed Green Salad with Fruit

Mixed Green Salad with Fruit is an excellent accompaniment to your main course. You may even want to make it into a meal by adding sliced rotisserie chicken before tossing. I bring this salad recipe with me to potlucks and parties often because it is so fresh and tasty. Just wait before adding the dressing until right before serving.

Fresh raspberries and strawberries are especially delicious in the summer. At cooler times of the year, try experimenting with pomegranate seeds or blood orange slices instead of mandarins.

Ingredients:

1 package salad greens (about 1 1/2 cups freshly washed greens - throw a bit of spinach in too)
1/2 c. fresh raspberries
1/2 c. fresh sliced strawberries
1 can mandarin oranges (drained)
1/3 c. sliced almonds, toasted (optional)
1 c. shredded mozzarella cheese
1/3 c. raspberry vinaigrette dressing

Directions:

Toast almonds by placing in a baking pan in a single layer. Bake at 350 degrees for 10-15 minutes. Stir often.

Combine salad greens, fruit, cheese and then add nuts. Right before serving, add salad dressing and mix well.

That's it! Now you can focus on your dinner conversations instead!

Grilled Fruit Kebobs

For a delicious twist on fruit salad, you should try Grilled Fruit Kebabs (aka shisk-kabobs). Trust me, this isn't just any fruit on a stick! As with most of our recipes, feel free to experiment yourself, trying different fruits as they are in season.

We enjoy this recipe as an appetizer, or with other summer offerings, from burgers to grilled salmon.

Ingredients:

2 c. fresh strawberries (and/or other firm fruit - try pineapple, cantaloupe, peeled apple chunks)
4 fresh apricots (cut into wedges)
2 T. unsalted butter
1 T. brown sugar
1 T. dark rum or whiskey
1/2 T. fresh mint (optional)

Directions:

With wood or metal skewers, thread strawberries, alternating with apricots (again, you can use any kind of fruit you like instead).

In a food processor or blender, combine the butter and brown sugar. Pour in the alcohol and mint (if desired) and pulse a few times.

Use a pastry brush to "paint" the flavored butter on the fruit. Grill over medium-high heat for 1 minute on each side.

** Tip: I read in a book that when washing the strawberries, use white or red wine instead of water. This will help the berries stay firm, and will boost their flavor.

Mango and Melon Salad

Our local farmer's market is just about to open for the season. I cannot wait! With the fresh offerings, I'm going to make our mouth-watering Mango and Melon Salad.

Like many of our recipes, you can get creative with the ingredients.... substitute watermelon with honeydew, or one of my favorites: cantaloupe. That way, you can always use fruit that's in season, and never compromise on taste.

This fruit salad is perfect for brunch, or as a light afternoon snack during the warm days of summer.

Ingredients:

1/4 c. freshly squeezed lime juice
1 T. crystallized ginger
1 T. fresh mint leaves, chopped
1/2 t. red pepper flakes
1 small seedless watermelon, scooped with a melon baller
1 ripe mango, cut into 1/2 inch pieces
1/4 c. sweetened shredded coconut (toasted)
1/3 c. roasted pistachios (unsalted), chopped

Directions:

Spread coconut onto a baking sheet and lightly toast under the broiler for 2-4 minutes.

In a small bowl, combine first four ingredients.

Stir fruit together in a serving bowl, then pour dressing over the top. Sprinkle with coconut and pistachios right before serving. Garnish with fresh mint sprigs.

Fresh, fruity, crunchy sweet goodness!