Honey Lime Fruit Salad

 Honey Lime Fruit Salad

20 ounces pineapple chunks, 1 can, drained
4 ounces mandarin oranges , 1 can. drained
3 kiwi, (peeled and sliced into thick half moons)
1 cup red grapes, halved
1 cup strawberries, quartered
1 lime, zest
1 teaspoon poppy seeds
2 Tablespoons honey

Combine the fruit in a large serving bowl.
Add the lime zest and poppy seeds, and gently toss.
Drizzle the honey over the fruit and gently mix until the fruit is evenly coated with the honey. Serve immediately
This fruit salad is best served right away (or at least within an hour of making).

Fruit Dip

Easy Cream Cheese Fruit Dip

8 ounces whipped cream cheese, 1 container
7 ounces marshmallow creme, 1 container

Put both ingredients in a large bowl.
Mix together until fully combined (works best if you use an electric mixer). It will be smooth and fluffy when it's ready.
Serve with your favorite fruit.

Glazed Grilled Pineapple

One of my kids begged for grilled pineapple tonight. This is the first time since last summer we've made it - so I hopped on here to find the recipe - and whaddya know? I've never written it down! DUH!!

I probably haven't written it down because we don't really use measurements.

Glazed Grilled Pineapple

1/2 c butter
1/4 c honey
2 Tbsp hot sauce (we love Cholula Sweet Habanero)

Cut your pineapple into spears (or rounds). Put the butter, honey and hot sauce in a microwave safe bowl. Microwave on high in 30 second intervals until the butter is melted and the honey has thinned. Baste the pineapple with the glaze and grill until it's done to your likeness - my husband usually grills them right before we sit down - takes 10 to 15 minutes at 400 degrees on the Traeger. 

Everyone goes NUTS for these!! We always make ton - and they are always the first to go!

Citrus Salad

• Peel the grapefruit,
• 1 grapefruit
• 1 Chinese grapefruit
• 2 navel oranges
• 3 blood oranges
• Half a pomegranate
• 1/2 tsp cumin
• 1/2 tsp vanilla extract
• 1 tsp raw honey
• 1/4 cup pistachio halves/pieces
  

Really any citrus that looks good will do.
Chinese grapefruit doesn't have the bitterness a traditional grapefruit.

I bought 1 extra if each citrus just to make the dressing.

Peel the grapefruit, navel oranges, and blood oranges. Before discarding, squeeze any excess juice from the pieces of the peel into a small saucepan. Slice the grapefruit, navel oranges, and blood oranges into rounds on a cutting board, then brush any leftover juice on the cutting board into the saucepan. De-seed the pomegranate half, and add that juice into the saucepan as well. Add the cumin, vanilla extract, and raw honey to the juices, then bring to a boil and simmer for five minutes. While the juices and spices cook down, arrange the fruit rounds on a tray. Garnish with pomegranate seeds and pistachio pieces, and drizzle with the juice mixture. Enjoy!

Figs Are My Jam

I bought a bag of Smyrna dried figs from Costco - thinking we would all love them - because we all love figs. None of us could get past the way they looked. I didn't want them to go to waste so I came up with this:

To rehydrate the dried figs I bought at Costco I put them in a sauce pan, covered them with water, added a little lemon juice and a little vanilla until they started to burst.

I let them cool, dried them off and sprinkled them with 1 cup of sugar and set them in the refrigerator - covered - overnight.

The next day cut the stems off the figs and juice and put them in a crock pot with 1/2 tsp lemon juice and 1/4 c vanilla extract for 2 hours.

Let that mixture cool and then blend in a blender until it reaches the consistency you like.

It's a long process - but very easy and tastes delicious!!!

I've been eating it with cheese and crackers and it's just such a treat!

Citrus Berry Salad

My sister told me about this salad she always gets at a restaurant called "Zupa's" and my mouth started watering! I HAD to make it tonight for dinner - it was so delicious - and even my kids and husband loved it!

The original has a house made dressing, pistachios instead of candied pecans and doesn't have chicken - I just went with what I had on hand.

Citrus Berry Salad
Spinach
Romaine
Blackberries
Mandarin oranges
Craisins
Candied pecans
Goat cheese
Grilled chicken
Brianna's Blush Wine Vinaigrette

OMGee. My son also added pomegranate seeds to his.

Watermelon and Halloumi

I have been LOVING watermelon salads this summer. I found this recipe in the July/August issue of Food Network Magazine - it's a good one from Michael Symon.

He uses Halloumi (a Mediterranean/ Greek cheese) and I couldn't find that here at my local grocery - but I did find Queso Panaela (a Mexican cheese) here and that is a good substitute. They both can be heated to high temperatures without melting…

Watermelon and Halloumi
1 tsp minced shallot
1 tsp minced garlic
Kosher salt
1/4 c red wine vinegar
1 T honey
1/2 c plus 1 T evoo
2 T sliced almonds, toasted
2 T chopped fresh mint
8 small wedges seedless watermelon (I did big steaks)
8 oz Halloumi or Queso Panela cheese, cut into 8 slices

Place shallot and garlic in a mixing bowl and add a pinch of salt. Add the vinegar and honey and whisk. Slowly whisk in 1/2 cup olive oil, then add the almonds and mint.

Place the watermelon in a shallow dish. Pour the dressing on top, cover and let marinate 1 hour in the refrigerator.

Heat a large skillet over medium heat and add the remaining oil. Sear the cheese 1 minute per side, them remove from the pan. Top each with a piece of marinated watermelon.

*I didn't add the almonds to the marinade - I like them crunchy. I also put the cheese on top - super delicious!!

Watermelon and Mint Salad

I posted another Watermelon Salad recipe HERE a few years ago - watermelon is so crisp and refreshing - I love pairing it with savory elements and enjoying it all summer long.

This is another take on watermelon salad - super delicious!!

Watermelon and Mint Salad
5 lb watermelon

1/2 vidalia onion (or red onion) finely diced

1/4 c red wine vinegar

1/2 c evoo

2 T chopped fresh mint leaves

4 oz feta, crumbled

Salt & pepper to taste

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Add diced onion.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. 

Serve cold.

Broccoli Grape Cucumber Salad

I didn't take this gorgeous picture - while I did make this salad, we had company in town and it was gobbled up so quickly I didn't get a picture of mine. This picture and recipe can be seen HERE on NatashasKitchen

I did, however, use another tried and true dressing recipe instead of the one she used...

Broccoli Grape Cucumber Salad

2 medium heads of broccoli, finely chopped/ diced
1/2 english cucumber, diced
1 cup red/purple grapes, chopped
3 Tbsp onion, finely chopped
2 to 3 Tbsp unsalted sunflower seeds

Dressing:

1 c mayonnaise

1/2 c sugar

1/4 c apple cider vinegar (red wine vinegar is also good) 

1/2 red onion, diced

Pretty self explanatory as far as putting it together...

Yogurt Fruit Salad

I saw this recipe on Pinterest originally HERE

Delicious, refreshing and low fat!! 

It's not the prettiest "salad" but it sure is nummy… savoring every bite

Yogurt Fruit Salad
2 6 oz containers yogurt (orange cream)
8 oz light cool whip
2 small cans of mandarine oranges (drained)
1 large can of pineapple tidbits (drained)

Mix everything together and chill before serving.

Strawberry Poppy Seed Salad

We were invited over to a friends house for dinner with a couple families, I was asked to bring a salad. I asked my kids (individually) which salad that I make is their favorite. Both of my girls answered "Sweet Broccoli Salad", my son answered "anything with lettuce, cucumbers and honey" (he is allergic to eggs so most salad dressings are out for him - he loves for me to drizzle honey over his salads).

Since the salad would be eaten by 6 adults and 12 kids, I decided to go with the old "Family Favorite Salad" served with ranch until my husband piped in with "What about that strawberry salad you make? That sounds really good." Decision made. I got on this here food blog and searched for it. I searched high and low and I didn't find it! How could this be possible?? So - here it is - for all to enjoy...

Strawberry Poppy Seed Salad
Spinach and romaine lettuce, chopped (I only had romaine this time)
Strawberries (sliced and cut into bite sized pieces)
Red onion, diced
Carmelized pecans*

Dressing**
2 c mayonnaise
2 t poppy seeds
1/3 c Four Monks Raspberry White Wine Vinegar
2/3 c sugar
1 t dry mustard
1/3 c strawberry jam
salt and pepper to taste

Combine all dressing ingredients and refrigerate for at least 1 hour. Assemble salad fixin's just before serving.

*I used carmelized sliced almonds - b/c that's what I had. 4 T sugar + 1/2 c sliced almonds in a frying pan on medium heat. The sugar will heat up and start to carmelize. Stir often to prevent burning and keep all the almonds coated. Add a little water as needed to help the sugar dissolve.

**I couldn't find Four Monks Raspberry White Wine Vinegar at my local grocery. Instead I used Brianna's Poppy Seed Dressing & also walmarts 'Market Fresh' brand Raspberry Vinaigrette in combination to mimic the flavor.

The picture is missing the candied almonds (b/c my 4 yr old is allergic to nuts) and is also missing the dressing - b/c kids can be picky and when serving so many little ones - I wanted to keep their options open...

Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

I saw this salad on pinterest and started drooling... I got this recipe on The Cafe Sucre Farine. Recipe and photo credits to her:) Thanks for the recipe!!

Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Ingredients for the dressing:
⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oii
⅓ cup extra virgin olive oil
Ingredients for the salad:
12 ounces baby spinach, arugula, field greens
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup Candied Spiced Almonds***
Directions:
1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.

2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

***Candied Spiced Almonds
5 cups sliced almonds, or a 1 pound package*
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon
1 teaspoon cumin*
1-1 ½ teaspoons smoked paprika* - some smoked paprikas are quite hot, if you don't like "hot", just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt

*The cumin and the smoked paprika give just a hint of mysterious, delicious flavor - even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.

Directions:
1. Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.

2. Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.

3. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.

4. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.

Layered Jicama Salad

This recipe is probably older than I am - but that just goes to show that it's tried and true - and well loved.

I wanted to make a salad that I hadn't made in a while and this one fit the bill - my kids don't remember ever having it and they RAVED. My husband and I haven't had it for a while either and we both wondered why I don't make this all the time...


Layered Jicama Salad
1 head Romaine lettuce - shredded
1 large cucumber, peeled and but into bite sized pieces
1 1/2 c celery, diced
1 medium jicama, peeled and shredded (about 2 cups)
1 small red onion, diced *I used green onions today
1 1/2 c frozen peas (run under cool water)
2 8 oz cans sliced water chestnuts, diced
1 c bacon, crumbled
2 tomatoes on the vine, diced
1/2 c parmesan cheese

Dressing
Mayonnaise
3 T Sugar
3 T Season All

Layer lettuce, cucumber, celery, jicama, onion, peas and water chestnuts.

Spread a layer of mayonnaise on top of the water chestnuts. Sprinkle with Season All and sugar. Remember you are seasoning A LOT of veg in this dish - so don't hesitate with the components of the dressing.

Chill for at least an hour. Top with bacon, tomatoes and parmesan cheese. Serve!

*I love the look of this salad in my trifle dish. You can use any bowl, or even a casserole dish to assemble this.

Grilled Watermelon Salad

Watermelon has been a great deal at my grocery store lately - and we've been eating it by the pound. I saw this interesting take on a watermelon salad. I have to say that I'm not a fan of arugula - it has a very zesty, bold, bite to it and needs to be paired perfectly - I'll have to say arugula is a great compliment to this dish.

I made this for me - but my husband ended up eating just as much of this as I did! We both remarked that it was very good - but very different - surprisingly different - in a good way. Try it and let me know what you think...

Grilled Watermelon Salad
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
EVOO
Salt & Pepper
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled*

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

The bite of the arugula, the crispness of the watermelon, the creaminess of the feta (or goat cheese) and the sweetness of the balsamic reduction are an incredible mix. You may fall in love at first bite like I did - or it may take you 2 or 3 bites to find your groove - but it is definetly worth a try - especially with all the watermelon we consume this time of year:)

*I didn't have goat cheese on hand - but I did have crumbled Feta in the fridge - which I have to say was a great stand in.

Chili's Caribbean Salad

I used to frequent Chili's restaraunt a couple of times a month. Every single time I went there - I had the Caribbean Salad - with Honey Lime dressing - yummmm. The last time I went - they had taken it off the menu! How dare they!! I have had to resort to making my own version. I searched online to find a copycat dressing recipe. None of them were 'perfect.' So, I have come up with my own - a combination of sorts from 4 different 'copycat' recipes - and I am telling you - THIS IS THE ONE BABY! To all my sisters and my Mom - you have to make this - it is exactly the salad we have eaten so many times at the restaurant!! If you've never tried it, it sounds like an unusual combo of flavors - but it is sooooo good (did I say that already?)

HONEY LIME DRESSING

1/4 c Grey Poupon mustard (the smooth kind)

1/4 c Honey

1 c Mayonnaise

1 T Sesame seed oil

1 1/2 T apple cider vinegar

1 1/2 t lime juice

1 1/2 T sugar

Blend all together, cover and chill. I make this a little ahead so the flavors have time to mesh. I usually double the recipe - it keeps for about a month.

SALAD

Lettuce (I use romain)

Corn

Black beans

Tortilla chips

Mandarin oranges

Pineapple chunks

Your favorite teriyaki sauce (mine is Yoshidas)

chicken

pico de gallo (or like tonight - I just used fresh salsa and drained the juice out of it)

and I add cucumber

Marinate the chicken in Teriyaki sauce for atleast 2 hours - grill and cube. Add all other components - and try not to drool before you take your first bite.

This is the best way to get your kids to eat salad! They have so many choices - they can make the salad to their liking! My 6 year old had chicken, corn, mandarine oranges and cucumber. My 4 year old had that plus pineapple and lettuce. Lil Boo (16 mo.) added black beans and corn. Of course -hubs and I had the works!! *I put all the ingredients in the fridge (except the chicken) a couple of hours ahead of time - so everything is nice and cold and crisp!