Salads forum: Salads -- Fruit
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| Fruit Salads |
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| SPICED PEARS Ingredients 32 oz can pear halves in juice 3/4 c cider vinegar 3/4 c sugar 1 TBSP mixed pickling spices 1/4 tsp red food coloring, if desired Instructions Drain pears, reserving juice. Place pears in 2 qt bowl and set aside. Combine reserved juice, cider vinegar, sugar, and food coloring, if desired, in a saucepan. Place pickling spices in tea ball or tie in cheesecloth and add to saucepan. Bring to boil; then reduce heat and simmer 10 min. Pour over pears. Cover and chill at least three hours. Remove spice ball before serving. 8 servings |
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| I'm not sure where this goes. This can be either a salad or dessert 1 8oz cream cheese 1 small sour cream 1/2 cup sugar 1 t. vanilla Put in grapes cut in half, as many as you want. Mix together until smooth. Place in dish.(I use a glass deep dish pie plate) Topping 11/2 cup chopped pecans 1/2 cup brown sugar Mix and place on top Place in refrigerator and serve when needed. You can use low fat cream cheese and sour cream. |
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| That sounds really good, Elaine. I'll list it in the database as both a salad and a dessert. I listed several of my salads that way too. |
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| A friend of mine gave me this recipe, and ever since, I've not used mayo in my waldorf salad. It's so much more refreshing on a hot day, and way better for you! Waldorf Salad: Ingredients * 1 red apple, cored and chopped * 1 Granny Smith apple, cored and chopped * 1 cup seedless red grapes halved * 1 cup seedless green grapes halved * 2 stalks celery, chopped * 1/2 cup chopped walnuts * 2 (8 ounce) container nonfat lemon yogurt Directions 1. In a large bowl, combine red apple, Granny Smith apple, Red Seedless Grapes, Green Seedless Grapes, celery, and walnuts. Mix in yogurt. Chill until ready to serve. The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller |
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| Traditional Fruit Salad Ingredients 2 bananas, halved lengthwise and sliced 1 can pineapple tidbits, drained *See NOTE at end. 1 can mandarin oranges, drained 1 can peaches, drained and chunked 1 can pears, drained and chunked 1 cup seedless grapes, halved 1 jar maraschino cherries, if desired 8 oz sour cream, more if needed to moisten salad (or 8 oz container frozen whipped topping, thawed) 1/2 to 1 c shredded coconut 1/2 c chopped pecans or walnuts 1 c miniature marshmallows 1/4 tsp nutmeg 1/4 tsp cinnamon Instructions In a large bowl, mix all ingredients well and refrigerate for at least an hour before serving. *NOTE: You may use any size cans of fruit you prefer and may substitute canned fruit cocktail or peaches, pears, and grapes if you prefer. Add more sour cream or whipped topping as needed to moisten salad. |
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| Cranberry Orange Relish Ingredients 12 oz bag fresh cranberries 1 large unpeeled orange, cut into quarters and seeded (remove any pith you can too) 1 c sugar (or more to taste) Instructions Chop cranberries and orange in food processor half at a time. Stir in sugar. Let sit at room temperature until juice forms. Stir again. Refrigerate until serving time. Best made at least a day ahead. Freezes well. |
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| Watermelon Salsa Ingredients 6 c watermelon, seeded and diced 3 jalapeno peppers, seeded and minced (use milder peppers for less heat) 2/3 c cilantro, chopped (about 1 bunch) 1/2 c lime juice 1/2 c red onion, minced salt to taste Instructions Mix ingredients well. Serve at room temperature or chilled. |
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