Fruit Strata Salad Recipes

BERRY STRATA

Berry Strata image

Provided by Giada De Laurentiis

Categories dessert

Time 2h50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons butter
3 tablespoons honey
4 large eggs
1/2 cup whole milk ricotta
3 tablespoons sugar
1 cup whole milk
1/4 cup orange juice
4 slices of bread, torn into 1-inch pieces (about 4 cups)
1 (10-ounce) bag frozen mixed berries, thawed and drained

Steps:

Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.
Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries.
Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.
Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.
SERVINGS: 4 (MAIN); Calories: 401; Total Fat: 18 grams; Saturated Fat: 9 grams; Protein: 14 grams; Total carbohydrates: 49 grams; Sugar: 34 grams; Fiber: 3 grams; Cholesterol: 249 milligrams; Sodium: 292 milligrams

FRUIT STRATA SALAD

Fruit Strata Salad image

Make and share this Fruit Strata Salad recipe from Food.com.

Provided by loof751

Categories Fruit

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

3 cups shredded lettuce
1 honeydew melon
1 pineapple
1 pint strawberry
1 large banana
1 (8 ounce) carton vanilla yogurt (or lemon, or pineapple)
2 ounces swiss cheese

Steps:

Cut the honeydew and pineapple into 3/4" cubes. Slice the strawberries in half. Slice the banana. Shred the cheese.
Place half of the lettuce in a large salad bowl.
Layer fruits on top of the lettuce.
Top fruit with remaining lettuce.
Spread yogurt over top, sealing to sides of bowl. Sprinkle with cheese.
Cover and chill 2-3 hours before serving.

Nutrition Facts : Calories 107.8, Fat 2.3, SaturatedFat 1.3, Cholesterol 6.8, Sodium 40.4, Carbohydrate 20.9, Fiber 2.4, Sugar 16.1, Protein 3.2

TROPICAL FRUIT SALAD STRATA

Tropical Fruit Salad Strata image

Found this on Nancyskitchen.com. I think this lloks really interesting and quite tasty. Not sure on number of servings. Cook time is chill time.

Provided by Chef Jean

Categories Tropical Fruits

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 cups lettuce, shredded
1 honeydew melon or 1 cantaloupe, peeled, seeded & cubed
1 (20 ounce) can pineapple chunks, drained
1 pint strawberry, halved
1 large banana, sliced
1 (8 ounce) carton lemon yogurt or 1 (8 ounce) carton vanilla yogurt
1/2 cup shredded swiss cheese

Steps:

In a large salad bowl place half of the lettuce. Layer fruits atop lettuce. Top with remaining lettuce. Spread yogurt over top; sprinkle with Swiss cheese. Cover and chill 2-3 hours. Toss gently to serve.

Nutrition Facts : Calories 366.9, Fat 5.4, SaturatedFat 3, Cholesterol 15.4, Sodium 126.2, Carbohydrate 76.8, Fiber 6.7, Sugar 55.4, Protein 9.7

SOUTHERN BROCCOLI SALAD

Southern Broccoli Salad image

A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.

Provided by Kay Chun

Categories dinner, lunch, salads and dressings, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

Kosher salt (such as Diamond Crystal) and pepper
8 ounces bacon (any type)
10 cups (1 1/2 pounds) 1- to 1½-inch broccoli florets
1 cup mayonnaise
1/4 cup finely chopped red onion
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1 cup coarsely grated Cheddar
1/2 cup golden raisins
1/2 cup roasted, salted sunflower seeds

Steps:

Bring a large saucepan of salted water to a boil.
Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.

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