YOGURT & GRANOLA FRUIT SALAD
I love fruit, granola, and yogurt so why not put them all together?! This is a very fresh, flavorful salad with a wonderful granola crunch. (Great with recipe #311501 ) **As noted by the review, if you add the granola too soon before serving, it will get soggy!**
Provided by Motivated Mama
Categories Plums
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients and serve immediately.
- (If you are not able to serve immediately, withhold the granola and add before serving).
Nutrition Facts : Calories 196.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 3.7, Sodium 19.9, Carbohydrate 32.3, Fiber 5.4, Sugar 19.2, Protein 5
BREAKFAST FRUIT SALAD WITH GRANOLA
This can be served anytime for anything. It is so good and refreshing and with the temperature rising all summer, we have been making different versions of this.
Provided by Manami
Categories Breakfast
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a serving bowl, combine the fruit.
- Combine the yogurt with the lemon juice concentrate; drizzle over fruit.
- Top with granola and sugar, if needed.
Nutrition Facts : Calories 93.5, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.8, Sodium 21.5, Carbohydrate 22.5, Fiber 2, Sugar 18.4, Protein 1.8
GREENS, GRAPES AND GRANOLA BREAKFAST SALAD
Trade your blender and straw for a bowl and fork. A green smoothie is the perfect breakfast for someone on the go, but you can enjoy all the same fruits, vegetables and nutrients at your leisure in a salad inspired by the drink. There's more vitamin C, too, since it can be depleted by the heat and agitation of your blender. Pair the salad with a mug of green tea, and you'll have an antioxidant-rich breakfast!
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the kale in a large bowl, add the juice of 1 lime and a large pinch of salt, and rub the juice and salt into the kale with your hands. Let sit in the refrigerator overnight to tenderize.
- Melt the coconut oil in a microwave-safe small bowl in the microwave in 30-second increments, stirring in between. Whisk the oil with the yogurt, 1/2 the zest and all the juice of the remaining lime, 2 tablespoons water, vinegar, flaxseeds if using, honey and 1/2 teaspoon salt in a small bowl.
- Add the romaine, apples, grapes, granola and parsley to the bowl of kale. Toss with the dressing to combine. Taste and adjust the seasoning with salt if needed. Divide among 4 serving bowls, and serve.
Nutrition Facts : Calories 280 calorie, Fat 10 grams, SaturatedFat 7 grams, Cholesterol 0 milligrams, Sodium 390 milligrams, Carbohydrate 45 grams, Fiber 7 grams, Protein 8 grams, Sugar 21 grams
BREAKFAST FRUIT SALAD
You need just two ingredients to stir up the citrusy dressing that's drizzled over this fruit medley. Teri Albrecht of Mt. Airy, Maryland says the refreshing salad is a lovely addition to a special brunch or buffet.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit.
Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 16mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 3g fiber), Protein 2g protein.
CITRUS BREAKFAST SALAD WITH SPICY CHILE GRANOLA
This bright and cheery breakfast combines blood oranges, Cara Caras, and satsuma mandarins. Scoop plain yogurt on top and finish with an element of surprise: make-ahead spicy granola, enlivened with a teaspoon of chile-infused oil. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com).
Provided by Jess Damuck
Yield Serves 2 to 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. In a small pot over medium heat, bring oil and red-pepper flakes to a simmer, then remove from heat. Swirl in cinnamon and let stand a few minutes (the longer it sits, the spicier it will be). Strain into a large bowl though a fine-mesh sieve; remove 1 tablespoon or so of spicy oil and set aside.
- To that same large bowl with spicy oil, add oats, buckwheat, seeds, almonds, maple syrup, kosher salt, and egg whites. Combine with a wooden spoon until everything is mixed and moistened. Transfer to a parchment-lined rimmed baking sheet and bake, rotating and mixing every 15 minutes, until golden brown and fragrant, 25 to 30 minutes.
- Arrange citrus on your plate or plates. Scatter with a handful of granola and top with a spoonful of yogurt (use the back of a spoon to give it a nice swoop), if desired. Drizzle with reserved spicy oil and sprinkle with flaky salt. Save any remaining granola in an airtight container up to 3 weeks.
AURELIA'S BREAKFAST FRUIT SALAD
Categories Cheese Fruit Breakfast Brunch No-Cook Kid-Friendly Quick & Easy Cinco de Mayo Mango Pineapple Healthy Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.
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