RAINBOW FRUIT SALAD
When my children were young, I would often dress up fresh fruit in this easy salad. Decades later, my grandchildren and great-grandchildren still love digging in to the fruity layers. The salad goes well with barbecued meats or cold sandwiches. -Jonnie Adams Sisler, Stevensville, Montana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Toss bananas in lemon juice; place in a 4-qt. glass serving bowl. Add remaining fruit in layers. , In a bowl, beat cream cheese until smooth. Gradually add sugar and the lime juice and zest. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until serving.
Nutrition Facts : Calories 123 calories, Fat 7g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 31mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.
ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE
You can use a lot of oranges for this recipe: Minneolas, tangerines, navels. You can also use tangerines if you prefer - whatever looks best at the supermarket. This is fun because you candy the nuts and clean the caramel off the pan by using it to make a tasty dressing. The sweetness is so good with the walnuts and bitter greens. Use endive, chicory, escarole, radicchio or whatever other bitter greens are good. Want to be dairy-free? Simply omit the blue cheese.
Provided by Alex Guarnaschelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
- Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
- To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
- Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.
CITRUS-WALNUT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Using a small sharp knife, cut the ends off the blood oranges and 3 tangerines, then cut away the peel and white pith. Working over a medium bowl, cut along both sides of each membrane to remove the segments, letting them drop into the bowl; discard any seeds. Squeeze the juice from the remaining tangerine into a small bowl to get about 2 tablespoons.
- Preheat the oven to 400 degrees F. Toss the walnuts with 1 tablespoon olive oil, 1/2 teaspoon pink peppercorns and a pinch of salt on a rimmed baking sheet. Bake until golden brown, 10 to 12 minutes. Let cool.
- Meanwhile, make the dressing: Add the vinegar, mustard, 1/4 teaspoon pink peppercorns and a pinch of salt to the bowl with the tangerine juice and whisk to combine. Slowly drizzle in the remaining 1/4 cup olive oil, whisking to combine; season with salt.
- Combine the frisée, endives, radicchio, parsley and blood orange and tangerine segments in a large bowl. Pour in the dressing and toss; season with salt. Top with the toasted walnuts and remaining 1 teaspoon pink peppercorns.
SUGARED WALNUT FRUIT SALAD
In Washington Court House, Ohio, Clara Coulston stirs sweetened walnuts into this colorful salad that includes oranges, grapes and strawberries. "It's easy to remove the skin from the kiwifruit with a vegetable peeler," she suggests."I also use a mango instead of a peach when available."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine walnuts and water; drain. Toss walnuts with sugar. Spread in a single layer on a greased foil-lined baking sheet. Bake at 350° for 5-6 minutes or until golden brown. Cool on pan, stirring occasionally., In a large salad bowl, combine the oranges, grapes, kiwi, peach and strawberries. Sprinkle with sugared walnuts; toss lightly. Sprinkle with orange zest if desired.
Nutrition Facts :
CANDIED WALNUT SALAD
Originally from one of the American Diabetes Association cookbooks, I made changes to make it tastier. Deliciously tangy with crunchy sweetness throughout! For a healthier version, use margerine instead of butter and only 1/4 cup walnuts. Also, split the salad into 4 servings.
Provided by LoydaP
Categories Easy
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a small bowl combine butter and brown sugar. Microwave on high 30 seconds or until butter and sugar have dissolved.
- Toss walnuts in the butter/sugar mix. Spread on a cookie sheet and bake 15-20 minutes or until beginning to brown.
- In salad bowl, make the dressing by combining vinegar, oil, and mustard.
- Gently toss greens in dressing.
- Allow walnuts to cool 10-15 minutes, then toss with greens.
- Serve and enjoy!
Nutrition Facts : Calories 237, Fat 21.1, SaturatedFat 4.2, Cholesterol 10.2, Sodium 50, Carbohydrate 11.8, Fiber 1.4, Sugar 9.4, Protein 3.1
MISSY'S CANDIED WALNUT GORGONZOLA SALAD
A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly! Even my picky fiance!
Provided by MissyPorkChop
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
- Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 29.4 g, Cholesterol 22.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 5.1 g, Sodium 273.4 mg, Sugar 24.2 g
RAINBOW FRUIT SALAD
I was with my kids one day thinking of things that we could make for a potluck at church and this was a hit!
Provided by CUADRA6
Categories Salad Fruit Salad Recipes Blueberry Salad Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Use a melon baller to hollow out watermelon and cantaloupe into a large bowl.
- Add drained pineapple, blueberries, plums, green and purple grapes to the bowl with the melons. Gently mix all fruit together and serve.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 41.6 g, Fat 0.8 g, Fiber 3.2 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 12.5 mg, Sugar 35.3 g
AUTUMN SALAD WITH APPLES AND CANDIED WALNUTS
I got this recipe from and friend and it is my favorite salad. I like to use a lot more sugar than the recipe calls for - About 2-3 tablespoons, but I'll leave the recipe as written and you can sweeten to taste. I also like to use pecans in place of the walnuts.
Provided by talktojvc
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Nuts: Preheat oven tp 350 degrees.
- Combine walnuts and butter in glass baking dish.
- Bake 15 minutes, stirring every 5 minutes.
- Combine sugar and pepper and toss warm walnuts in mixture to coat.
- Let cool and store in jar in fridge.
- Dressing: Blend all ingredients, except oin in processor or blender. With it running, slowly add oil. (may be refrigerated, but bring to room temp to serve).
- Salad: Assemble and toss with dressing right before serving. (You will have dressing left over) To keep apples from turning brown, place slices in a zip lock with a little lemon juice and water and shake.
Nutrition Facts : Calories 892.4, Fat 73.5, SaturatedFat 15.8, Cholesterol 39.6, Sodium 302.7, Carbohydrate 57, Fiber 11.8, Sugar 41.6, Protein 12.1
RAINBOW FRUIT SALAD WITH HONEY LIME DRESSING RECIPE BY TASTY
Here's what you need: fresh strawberry , kiwis, mangoes, bananas, fresh blurberry, honey, lime
Provided by Robin Broadfoot
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter the strawberries and place into a large bowl.
- Dice the mango and place on top of the strawberries.
- Peel and dice the kiwi. Add into the bowl.
- Slice bananas and place in the bowl. Add in the blueberries.
- In a small bowl mix honey and lime juice.
- Pour syrup over the fruit and mix. Mix well.
- Enjoy!
Nutrition Facts : Calories 341 calories, Carbohydrate 86 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, Sugar 63 grams
RAINBOW FRUIT SALAD WITH CANDIED WALNUTS
Steps:
- Grate the rind from 1 orange and place it in a decorative bowl. Peel both oranges, quarter them, and cut into thin slices. Add kiwi, grapes, strawberries and mango to the bowl. Preheat oven to 350° F. Rinse walnuts under water and drain. Place in a small bowl and add sugar; toss to coat. Scatter sugared nuts on a foil-lined baking sheet and bake for 6 minutes, or until crisp. Add to fruit salad and toss to mix.
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