Fig And Mint Salad Raw Food Recipes
FRESH MINT AND CILANTRO MELON SALAD
All the fresh greens of the herbs and melon of this easy side dish are refreshing to both the eye and the palate! The melon can be chopped bite-sized to be a salad or side, or smaller to be used as a relish or condiment. This dish is also great for a change of pace on the brunch buffet! This works well also with Crenshaw melon.
Provided by Menealeous' Daughter
Categories Salad Fruit Salad Recipes
Time 2h15m
Yield 10
Number Of Ingredients 5
Steps:
- Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.
Nutrition Facts : Calories 26.7 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 13.2 mg, Sugar 5.9 g
FRESH FRUIT AND MINT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings, approximately
Number Of Ingredients 9
Steps:
- Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
- Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
- Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
- Serve.
FIGS AND MOZZARELLA SALAD
Make and share this Figs and Mozzarella Salad recipe from Food.com.
Provided by Charishma_Ramchanda
Categories European
Time 25m
Yield 1 plate
Number Of Ingredients 9
Steps:
- Slice the mozzarella and figs.
- Make a vinaigrette with olive oil, balsamic vinegar, mint, basil, salt and pepper.
- Arrange the slices of figs and mozzarella on a plate.
- Dress the plate with lollo rossa and flowers.
- Serve.
Nutrition Facts : Calories 561.2, Fat 36.8, SaturatedFat 15.2, Cholesterol 79, Sodium 647.3, Carbohydrate 36.8, Fiber 8.3, Sugar 26.2, Protein 25.4
FIG, FETA, AND MINT SALAD
Steps:
- Put the feta on a serving platter. Arrange the figs over and around the feta. Drizzle the figs and cheese with the oil; season with salt and pepper. Sprinkle with the mint.
FIG, FETA, AND MINT SALAD
Halved figs on a block of French feta cheese, drizzled with olive oil andsprinkled with mint leavesand ground black pepper couldn't be easier to make. The feta's saltinessbalances the figs' sweetness, while the mint gives an exhilarating bite.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Put feta on a serving platter. Arrange figs over and around feta. Drizzle figs and cheese with oil; season with salt and pepper. Sprinkle with mint.
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