Summer Salad
8 ounces nonfat plain yogurt
2 tablespoons thawed orange juice concentrate
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 tablespoon honey
1 small head iceberg lettuce cut into 8 wedges
8 fresh apricots, halved and pits removed
1 pint basket fresh strawberries
1 cantaloupe, seeded, sliced and rind removed
1/4 cup shelled and chopped natural pistachios
To make dressing, in bowl whisk yogurt, orange juice concentrate, basil, and honey.
To assemble salad, on individual serving plates (or on platter) arrange remaining ingredients, dividing equally. Serve dressing on the side.
Fruit Salad with Strawberries and Cream
1 pint strawberries, stemmed and halved
1 teaspoon finely chopped fresh mint or 1/2 teaspoon dried mint
1/2 teaspoon honey
1/2 cup light sour cream
2 cups fresh fruits in season (blueberries, sliced peaches, kiwifruit or raspberries)
To make strawberry dressing: In a blender, puree enough of the strawberries (about 1/2 cup) to make 1/4 cup puree; reserve remaining strawberries. In a bowl, stir puree, mint, and honey into sour cream to blend. To assemble salads, arrange reserved strawberries with other fruits on plate. Top with strawberry dressing.
Fruit Salad with Sweet Orange Cream
1/2 cup sour cream
1/4 cup frozen orange juice concentrate, thawed
2 teaspoons honey
1 cup strawberry halves
1 cup red apple slices
1 cup seedless green grapes
1 (11-ounce) can mandarin orange segments, well drained
Combine sour cream, orange juice concentrate, and honey in a small bowl with wire whisk; mix well. Combine fruit in large bowl. Add dressing; toss lightly.
Citrus Poppy Seed Fruit Salad
1 tablespoon orange juice
1/3 cup sour cream
1 1/2 teaspoons granulated sugar
1/2 teaspoon poppy seed
1/4 teaspoon grated orange peel
2 cups fresh pineapple chunks
1/2 cup quartered fresh strawberries
1/2 cup kiwifruit pieces
1/2 cup fresh raspberries
1/2 cup cubed cantaloupe melon
In a medium bowl, combine orange juice, sour cream, sugar, poppy seed, and orange peel. Cover and refrigerate until serving time. To serve, gently combine all fruit ingredients in medium bowl. Pour dressing over fruit; toss lightly.
Summer Fruit with Honey-Orange Sauce
1/3 cup unsweetened orange juice
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1/4 tablespoon ground ginger
dash of nutmeg
1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
In a medium bowl, combine the orange and lemon juices, honey, ginger, and nutmeg. Add the fruit and gently toss.
Creamy Fruit Salad
1 orange, sectioned
1 banana
1/4 cup coconut milk
3 teaspoon natural jam (your choice)
2 bananas, sliced
1 orange, peeled and cut into chunks
1 pear, cut into chunks
1 mango, cut into chunks
1 cup cantaloupe, made into balls
1 cup watermelon, made into balls
1 apple, cut into chunks
unsweetened coconut flakes
In a blender, combine the orange, banana, coconut milk, and jam until smooth. Use orange juice to thin the sauce if it is too thick. In a large bowl, combine sliced fruit and dressing. Sprinkle with coconut flakes.
Layered Fruit Salad
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 teaspoon pure vanilla extract
2 cups cubed fresh pineapple
1 pint fresh strawberries, hulled and sliced
2 kiwi fruit, peeled and sliced
3 medium bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
1 pint blueberries
In a sauce pan, bring to boil the orange and lemon juices, brown sugar, and orange and lemon peel. Simmer for five minutes. Add vanilla and cool. Meanwhile, in a large clear glass salad bowl, arrange fruit in layers in order listed. Pour sauce over fruit. Cover and refrigerate several hours before serving.
8 ounces nonfat plain yogurt
2 tablespoons thawed orange juice concentrate
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 tablespoon honey
1 small head iceberg lettuce cut into 8 wedges
8 fresh apricots, halved and pits removed
1 pint basket fresh strawberries
1 cantaloupe, seeded, sliced and rind removed
1/4 cup shelled and chopped natural pistachios
To make dressing, in bowl whisk yogurt, orange juice concentrate, basil, and honey.
To assemble salad, on individual serving plates (or on platter) arrange remaining ingredients, dividing equally. Serve dressing on the side.
Fruit Salad with Strawberries and Cream
1 pint strawberries, stemmed and halved
1 teaspoon finely chopped fresh mint or 1/2 teaspoon dried mint
1/2 teaspoon honey
1/2 cup light sour cream
2 cups fresh fruits in season (blueberries, sliced peaches, kiwifruit or raspberries)
To make strawberry dressing: In a blender, puree enough of the strawberries (about 1/2 cup) to make 1/4 cup puree; reserve remaining strawberries. In a bowl, stir puree, mint, and honey into sour cream to blend. To assemble salads, arrange reserved strawberries with other fruits on plate. Top with strawberry dressing.
Fruit Salad with Sweet Orange Cream
1/2 cup sour cream
1/4 cup frozen orange juice concentrate, thawed
2 teaspoons honey
1 cup strawberry halves
1 cup red apple slices
1 cup seedless green grapes
1 (11-ounce) can mandarin orange segments, well drained
Combine sour cream, orange juice concentrate, and honey in a small bowl with wire whisk; mix well. Combine fruit in large bowl. Add dressing; toss lightly.
Citrus Poppy Seed Fruit Salad
1 tablespoon orange juice
1/3 cup sour cream
1 1/2 teaspoons granulated sugar
1/2 teaspoon poppy seed
1/4 teaspoon grated orange peel
2 cups fresh pineapple chunks
1/2 cup quartered fresh strawberries
1/2 cup kiwifruit pieces
1/2 cup fresh raspberries
1/2 cup cubed cantaloupe melon
In a medium bowl, combine orange juice, sour cream, sugar, poppy seed, and orange peel. Cover and refrigerate until serving time. To serve, gently combine all fruit ingredients in medium bowl. Pour dressing over fruit; toss lightly.
Summer Fruit with Honey-Orange Sauce
1/3 cup unsweetened orange juice
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1/4 tablespoon ground ginger
dash of nutmeg
1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
In a medium bowl, combine the orange and lemon juices, honey, ginger, and nutmeg. Add the fruit and gently toss.
Creamy Fruit Salad
1 orange, sectioned
1 banana
1/4 cup coconut milk
3 teaspoon natural jam (your choice)
2 bananas, sliced
1 orange, peeled and cut into chunks
1 pear, cut into chunks
1 mango, cut into chunks
1 cup cantaloupe, made into balls
1 cup watermelon, made into balls
1 apple, cut into chunks
unsweetened coconut flakes
In a blender, combine the orange, banana, coconut milk, and jam until smooth. Use orange juice to thin the sauce if it is too thick. In a large bowl, combine sliced fruit and dressing. Sprinkle with coconut flakes.
Layered Fruit Salad
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 teaspoon pure vanilla extract
2 cups cubed fresh pineapple
1 pint fresh strawberries, hulled and sliced
2 kiwi fruit, peeled and sliced
3 medium bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
1 pint blueberries
In a sauce pan, bring to boil the orange and lemon juices, brown sugar, and orange and lemon peel. Simmer for five minutes. Add vanilla and cool. Meanwhile, in a large clear glass salad bowl, arrange fruit in layers in order listed. Pour sauce over fruit. Cover and refrigerate several hours before serving.
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