AFRICAN FRUIT SALAD #2
Yes it’s African. What’s the matter with that? Hey, I researched it after the fact of naming it African. Africans eat dates, pineapples and bananas – there’s a big history there. That’s all the proof I need, that Africans don’t require animals in their diet. They just think they do. It’s a status symbol. Like with everybody. It’s all about status.
African Fruit Salad is one of the most delicious, easy to make and unique fruit salads of all time! Made with precision! And, it holds up well. And, you now have a way to keep your bananas from discoloring in the salad!
Makes 7 cups salad
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APPLE PECAN GINGER SALAD
Red and green apple cubes, golden raisins and fresh ginger sticks tossed with a sweet lime and white Balsamic pecan and molasses dressing!
Makes almost 2 cups dressing and 6 cups salad
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GREEK OLIVE FRUIT SALAD
The Greeks know more than any other culture the taste of the ‘game’ (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It’s all there – in a plant.
Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce that brings the lamb so delicately close to the fruit absent the slaughter, that one must call it divine!
Makes 6 cups
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BING CHERRY AND RED GRAPE SALAD
with navel and mandarin oranges, sweet onion rings and fresh green pepper. Marinated in a sweet-sour extra virgin olive oil, ginger, garlic and mint vinaigrette, with cinnamon, cloves and coriander!
Makes 7 cups
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MARINATED APPLE AND CELERY SALAD II
Sliced celery and fresh sweet red apple cubes marinated in a sweet, garlic and thyme red wine vinegar dressing!
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BING CHERRY AND BLUEBERRY SALAD
with walnuts and apricot in a maple and spice vinaigrette!
Makes 5 cups
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MIDNIGHT FRUIT SALAD
Sweet seedless black grapes and crescents of fresh orange tossed with extra virgin olive oil and Balsamic vinegar. Served in crisp lettuce cups!
Makes 4-6 servings
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KIWI FRUIT SALAD
Tender sweet fruits from New Zealand arranged on salad plates with banana and fresh sliced strawberries. Drizzled with a special maple, rum and lime dressing!
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BLUEBERRY AND RED WINE SORBET SALAD
Blueberries, cabernet sauvignon wine and pineapple juice blended, then frozen. Served on a butter lettuce leaf with mandarin orange segments! A delightful palate cleanser between courses!
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BING CHERRY SALAD
Crisp greens, sweet Bing cherries and sliced red onion tossed with an olive oil and raspberry vinaigrette with a hint of cloves!
Makes 4 servings
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SWEET CURRY AND GINGER FRUIT SALAD
with Granny Smith apples, dried apricots and raisins!
Makes 4 cups
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SWEET APPLE AND ORANGE SALAD
Sweet juicy apples, chunks of navel oranges and ringlets of sweet red onion dressed with a raspberry vinaigrette with a dash of hot mustard!
Makes 2-3 servings
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GINGER GRAPEFRUIT SALAD
Ruby red grapefruit, green leaf lettuce and sweet onion rings tossed with a ginger, garlic maple mustard dressing!
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AVOCADO, GRAPEFRUIT AND PEAR SALAD
with fresh romaine. Tossed with a strawberry fennel vinaigrette. An impressive fusing of soft, delicate hues!
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ORANGE SAFFRON SALAD
Crisp greens and cuts of fresh orange dressed with a saffron vinaigrette!
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