Posts Tagged Fruit Salad
The Sunshine salad and a super easy and, light and delightful salad to serve to your guests and it is also perfect to bring with you to a brunch or dinner. Christmas is over and now, all of a sudden, we all seem to be more focused on how our waistlines have expanded in just the last week or so! How great it is to have something that is light, tasty and low in fat and calories for your friends as well as yourself.
Let’s make our salad!
PREP: 20 minutes
SERVES – 10
Ingredients For SALAD:
8 ounces soft salad greens
8 ounces baby spinach
1 kiwi – peeled and sliced
1 small European cucumber, sliced
½ pint of grape tomatoes, halved
4 ounces fresh mushrooms
1 (8 ounce) can of mandarin oranges, drained1/2 pint fresh strawberries, hulled and sliced
2 green onions, chopped
For the salad, in a large serving bowl gently toss the salad greens, spinach, kiwi, cucumber, tomatoes, mushrooms, mandarin oranges, strawberries and spring onions.
Just before serving add the dressing and toss.
Interesting Note: Did you know that poppy seeds will cause a drug test to show positive for drugs? I guess it is because the poppy plant is where opium and heroin come from. How is it that I know this?!
Several years ago while living in California, my small group (bible study group) was presented with the opportunity to prepare a meal at a halfway house. The residents were people recovering from drug or alcohol abuse and in general working at getting their lives back together.
We served then a nice pasta dish, with a salad and rolls . . . potato rolls . . . sourdough rolls and you guessed it . . . poppy seed rolls. All of a sudden, one of the residents started running all through the dining area plucking dinner rolls off of everyone’s plate and promptly throwing them all in the trash, What the . . . ?!! It was then that he told us that there were two requirements each resident had to meet in order that they stay at the halfway house; 1.) be employed or in school and 2.) pass a drug test every week. He explained to us then that the poppy seeds would show up positive on a drug test. The administrator of the halfway house conferred.
Moral to the story: Be sure that if any of your guests are subject to drug testing at their jobs . . . perhaps they are a delivery driver or equipment operator . . . let them know about the poppy seeds in your salad.
That’s all for now. As always, thank you for reading!
We are in the process of putting our 2013 schedule together for Cooking Classes at The Lark Inn. Stay tuned to our website to find the right cooking class for you.
Also, all of a sudden we are getting a lot of requests for bookings for our guesthouses in the Flint Hills of Kansas. Prairie Burning is coming this spring as well as many other events. Be sure you have relaxing and comfortable lodging for your Flint Hills experience. Check our website to learn more.
This Citrus Compote with Honey and Golden Raisins is excellent served on its own for a weekend brunch, this compote can also be warmed over low heat and spooned over ice cream or sorbet. For the best flavor and most juice, choose pink, red or white grapefruits that are relatively heavy for their size and springy to the touch. The compote can also be made with tangerines, tangelos or blood oranges in place of the oranges and grapefruits.
Let’s get started!
CITRUS COMPOTE WITH HONEY AND GOLDEN RAISINS
PREP TIME: 20 MINUTES
COOKING TIME: 15 MINUTES
COOLING TIME: 30 MINUTES
2 cups sweet dessert wine, such as late-harvest
Gewürztraminer, late-harvest Riesling, French
Sauternes or Muscat de Beaumes-de-Venise
2 Tbs. honey
1/2 vanilla bean
1/2 cup golden raisins
5 seedless oranges
In a saucepan, combine the wine, orange juice and honey. Split the vanilla bean in half lengthwise and, using the tip of a knife, scrape the seeds into the pan. Add the pod and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the liquid is reduced to about 1 cup, about 15 minutes. Remove from the heat and stir in the raisins. Transfer to a bowl and set aside to cool.
Using a sharp knife, cut a thick slice off the top and bottom of each orange to reveal the flesh. Then, standing each orange upright on a cutting surface, cut off the peel and white membrane in thick, wide strips. Working with 1 orange at a time, hold the orange over a bowl and cut along either side of each segment to free it from the membrane, letting the segments drop into the bowl. Repeat this same technique with the grapefruits, using the tip of the knife to remove any seeds.
To serve, spoon the fruit into individual bowls. Serves 6.
Excellent served on its own for a weekend brunch, this compote can also be warmed over low heat and spooned over ice cream or sorbet. For the best flavor and most juice, choose pink, red or white grapefruits that are relatively heavy for their size and springy to the touch. The compote can also be made with tangerines, tangelos or blood oranges in place of the oranges and grapefruits.
As always, thank you for reading!
Tell your friends, we will be starting our series of grilling classes at our Lark Inn Cooking Classes in May. Visit our website to learn more.
By now you are probably detecting a theme in my favorite salads and that is that they generally contain fruit of some sort, nuts and cheese. I think the reason is that these types of salads will go with just about anything. They are light enough to be refreshing in hot weather, but with the nuts and cheese, they have plenty of protein and so will stay with you. We prepared the Irish Flag Salad at our March cooking class at The Lark Inn and everyone loved it! Another theme with my favorite salads . . . they are simple to make as is this one! Let’s make an Irish Flag Salad!
IRISH FLAG SALAD
PREP: 20 MINUTES
- 1 package (6 ounces) fresh baby spinach
- 2 medium pears, thinly sliced
- 2 medium oranges, peeled and sectioned
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped pistachios
- 3 tablespoons canola oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon grated orange peel
- 1/4 teaspoon salt
1. Divide spinach among four plates; top with pears, oranges, cheese & pistachios
**This salad features green spinach, orange fruit and white cheese, mimicking the colors in the national flag of Ireland.
Thank you for reading!
For more information about our scheduled cooking classes at The Lark Inn Guesthouses or scheduling your own custom Cooking Class Party check my website.
This is one of my favorite fruit salads because it is easy and quick to prepare and . . . is perfect anytime. Because of the berry fruit, it is very light but the balsamic dressing adds just enough body for it to hold it;s own in cold weather as well.
PREP: 15 MINUTES
3 TABLESPOONS BALSAMIC VINEGAR
2 TABLESPOONS AGAVE NECTAR OR HONEY
KOSHER SALT AND FRESHLY GROUND PEPPER
1 POUND STRAWBERRIES, HULLED AND QUARTERED
1 PINT BLACKBERRIES
1 LARGE SPRIG MINT, LEAVES ROUGHLY TORN
- 1. Whisk the balsamic vinegar, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
- 2. Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries. Taste and adjust the seasonings to your palate.
I introduced this Winter Fruit Salad at my “Fall Harvest” cooking class. the combination of fruits and spices is perfect for anytime . . . but especially cold weather. Though it is served cool, at room temperature, it’s savory blend of flavors will warm you up on any winter day.
This is very light, simple to prepare and is perfect to serve with a heavier meals. Another option is desert. I love this so much that I serve it as a appetiser or as a stand-alone dessert.
WINTER FRUIT SALAD
PREP: 15 MINUTES
SERVES – 8 MINUTES
3 TABLESPOONS PACKED BROWN SUGAR
1 TABLESPOON GRATED LEMON ZEST
2 TABLESPOONS LEMON JUICE
1 TEASPOON GROUND ALLSPICE
3 BRAEBURN APPLES, LARGE DICE
2 CUPS FRESH CUBED PINEAPPLE
2 BOSC PEARS, LARGE DICE
½ CUP CURRANTS
¼ CUP SLICED ALMONDS
Combine the brown sugar, lemon zest and juice, and allspice in a large bowl. Add the apples, pineapple, pears, and currants; toss to coat. Sprinkle with almonds.
Note: Cover and refrigerate the salad up to 2 hours in advance, but don’t sprinkle it with the almonds until just before serving.
This is very light and is perfect to serve with a heavier meals. Another option is desert. I love this so much that I serve it as a appetiser or as a stand-alone dessert.
For more information about my cooking classes visit my website: The Lark Inn Cooking Classes