CLASSIC FRUIT SALAD RECIPE
Provided by Natalie Clark
Number Of Ingredients 6
Steps:
- Wash all your vegetables that need to be washed
- Sliced the kiwi, watermelon, and cantelope - as well as the grapes if there will be young children
- Toss in a bowl and refrigerate with blueberries and kiwi
- Right before you are ready to serve it, slice the blueberries and fold in
- Serve immediately and refrigerate the leftovers
YUCATAN POTATO SALAD
This is not your regular potato salad. Try this when you want to be a little different.
Provided by Lars
Categories Salad Potato Salad Recipes No Mayo
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.
- Place the peppers into the oven so that they sit directly on the rack. Roast, turning every 10 minutes or so, until evenly charred. Place in a paper bag to sweat, then remove the peel when they are cool enough to handle. Remove the stem and seeds, and chop.
- In a large bowl, combine the still warm potatoes, peppers, eggs, celery, onion, sweet pickles and olives. In a smaller bowl, whisk together the lime juice, vegetable oil, salt, pepper and mustard powder. I like to use a high speed mixing wand to help it emulsify. Pour over the potato salad, and stir to coat. Adjust seasoning to taste and serve.
Nutrition Facts : Calories 418.7 calories, Carbohydrate 32.7 g, Cholesterol 69.8 mg, Fat 30.3 g, Fiber 4.4 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 518.1 mg, Sugar 4 g
SALBUTES, A YUCATECAN TORTILLA
Salbutes are delicious little snacks which typify Mayan and Yucatecan cooking. They can be made with a variety of toppings, I've listed the most popular ones. Salbutes can also be served as part of a luncheon menu. Before making these, note that the pickled red onions (so famous in Yucatan cooking) do require a standing time of several hours. It's best to make them a day in advance, they keep for about a week in the refrigerator. For a great casual lunch, try serving salbutes with a bowl of bean soup and a fresh fruit salad. It's a popular combination served at the Mayan Beach Garden in Yucatan where this recipe comes from.
Provided by lynnski LA
Categories Lunch/Snacks
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For the Masa:.
- Mix the first four ingredients until they are well blended.
- Divide the dough into 12 equal size balls and press them lightly in a wax paper lined tortilla press.
- They should be smaller and thicker than regular tortillas, about 1/8" thick and 2 1/2 " in diameter.
- In a deep skillet, fry them on both sides in hot oil, they will inflate as they cook.
- Remove each one as it inflates and drain well on paper towels.
- For the Pickled Red Onions:.
- Place onions in a sauce pan, add water to cover, bring to a boil and remove from the heat.
- Drain and rinse in cold water to stop the cooking process.
- Place the onions in a glass container with lime juice, dried oregano and salt and pepper.
- Allow to sit for several hours before serving, they keep for one week refrigerated.
- Assemble Salbutes:.
- Mix 1 tablespoon of lime juice with cabbage, salt and peppr to taste.
- Top each salbute with a layer of cabbage, then pickled red onion, then slices of avocado, and top with a tomato slice.
- Serve immediately.
Nutrition Facts : Calories 130, Fat 3.4, SaturatedFat 0.5, Sodium 102.6, Carbohydrate 23.7, Fiber 1.9, Sugar 1.9, Protein 3.1
YUCATáN FRUIT SALAD
Number Of Ingredients 8
Steps:
- Mix all of the ingredients in a large bowl. Refrigerate for at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
HAWAIIAN FRUIT SALAD
A simple dressing made with flavored yogurt coats this refreshing combination of fresh and canned fruit. It looks spectacular when presented in a pineapple boat and sprinkled with toasted coconut.
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Stand the pineapple upright and vertically cut a third from one side, leaving the leaves attached. Set cut piece aside. Using a paring or grapefruit knife, remove strips of pineapple from large section, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Invert shell onto paper towels to drain. , Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a serving basket or bowl., In another bowl, combine the pineapple chunks, oranges, strawberries and grapes. Combine the yogurt, 1/4 cup coconut and extract; spoon over fruit and stir gently. Spoon into pineapple shell. Sprinkle with remaining coconut.
Nutrition Facts : Calories 203 calories, Fat 5g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 55mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 3g fiber), Protein 4g protein.
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