July 2, 2015 at 11:02 a.m.
KIWI FRUIT SALAD
Honey Yogurt Dressing (recipe to follow)
1 medium size pineapple, cored and cut into one inch cubes
2 medium oranges, peeled, pith removed
1 c. red grapes (if large grapes, cut in half)
6 kiwi fruit, peeled and cut crosswise into 1/4 inch slices
3 ripe, firm bananas, cut diagonally into 1/4 inch slices
About one cup chopped pecans or walnuts
Prepare honey yogurt dressing, set aside. Cut oranges in 1/4 inch crosswise slices, then cut each slice in four pieces.
In a large salad bowl, combine pineapple, oranges, grapes and kiwi fruit; mix gently. Cover and refrigerate 30 minutes. Add sliced bananas. Drizzle dressing over salad; mix lightly. Sprinkle nuts over salad folding in gently. Makes six servings.
HONEY YOGURT DRESSING
1-1/2 T. grated orange peel
1 t. grated fresh ginger or 1/4 t. ground ginger
3/4 c. each, mayonnaise and plain yogurt
2 T. honey
1 T. lemon juice
Using a wire whisk, mix until well blended. If made ahead, cover and refrigerate until next day. Mix well before drizzling over salad. Note: Before peeling the oranges, grate the peel carefully so you don’t grate any of the pith.
Again, serve the next salad in a pretty bowl.
GORGONZOLA, APPLE AND WALNUT SALAD
Gingered Walnuts (recipe to follow)
1/4 c. each, olive oil and canola oil
2 T. each, white wine vinegar and lemon juice
2 t. Dijon mustard
1/8 t. salt
Dash of white pepper
2 large tart green apples (Granny Smith)
1 large head romaine or green leaf lettuce, washed and crisped
3 oz. crumbled Gorgonzola or other blue veined cheese
Prepare gingered walnuts and set aside. In a medium size bowl, combine all dressing ingredients. With a wire whisk, mix until well blended; set aside.
Just before serving, core and thinly slice apples; cut slices in half. Tear lettuce into bite-size pieces (you should have about three quarts). In a large salad bowl, combine lettuce and apples. Mix dressing again, pour over salad and mix lightly until well coated. Sprinkle salad with walnuts and cheese. Serve immediately. Makes six to eight servings.
1 T. salad oil
1 t. soy sauce
1/4 t. each, ground ginger and salt
1/8 t. garlic powder
1 c. walnut halves (if walnuts are large, cut in half)
Pour salad oil into an eight inch square baking pan. Place pan in oven; pre-heat to 250 degrees (while pan is in the oven). When the oven is hot, remove pan and stir in soy sauce, ginger, salt and garlic. Add walnuts, stirring to coat with oil mixture. Spread nuts in a single layer. Bake, stirring occasionally, until nuts are crisp and browned (About 25 minutes.) Let cool on paper towels. If made ahead, store nuts in an airtight container at room temperature for up to one week. Makes about one cup.
SUMMER FRUIT SALAD
2 medium oranges, peeled and sectioned
2 medium kiwi fruit, peeled and sliced
1-1/2 c. halved red grapes
1 c. each, peeled, sliced apples, diced honeydew melon and fresh blueberries
1/4 c. orange juice
2 T. honey
1 T. lime juice
1-1/2 c. sliced bananas
In a large salad bowl, combine the first six ingredients. In a small bowl, combine OJ, honey and lime juice. Drizzle over fruit mixture, fold in gently. Chill 20 minutes. Fold in bananas just before serving. Makes eight servings.
SALAD GREENS AND CREAMY SWEET DRESSING
1/4 c. each, sugar and sour cream
6 T. sliced green onion
2 T. cider vinegar
4 c. torn mixed salad greens
Put first four ingredients in a jar with a tight fitting lid; shake well. Divide salad greens among four bowls; drizzle with dressing. Makes four servings.
Note: You may purchase greens in bags in the produce department.
Thought for the Day: Far and away the best prize that life offers is the chance to work hard at work worth doing. Have a safe 4th of July celebration... especially keep children away from hot grills.
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