Anytime Fruit Salad Food

ANYTIME FRUIT SALAD

Anytime Fruit Salad image

Add some fun to an otherwise typical fruit salad recipe with yellow bell peppers, walnuts, vegetable oil, and mild cheddar cheese.

Yield 6

Number Of Ingredients 12

Ingredients

1/4 cup vegetable oil
2 Tbsp. fresh lime or lemon juice
2 tsp. sugar
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
1 tart apple, cut into thin wedges and halved
1/2 yellow bell pepper, cut into slices and halved
3 kiwi, peeled and sliced
1/2 cup each halved seedless red and green grapes
1/2 cup (2 oz.) coarsely chopped walnuts
1 cup (4 oz.) Sargento® Shredded Mild Cheddar Cheese - Fine Cut
Lettuce

Steps:

Blend oil, lime juice, sugar, pepper and pepper sauce in small bowl; set aside.
Combine apple, bell pepper, kiwi, grapes and walnuts in large bowl. Add lime dressing; toss. Refrigerate 30 minutes. Toss with cheese. Serve on lettuce-lined salad plates.

Nutrition Facts : @context http, Calories 251 calories, Carbohydrate 10 g, Cholesterol 18 mg, Fat 21 g, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, ServingSize 0 g, Sodium 132 mg, Sugar 0 g

ANYTIME VEGETABLE SALAD

Anytime Vegetable Salad image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups shelled edamame soy beans
8 ounces thin green beans, trimmed
8 ounces yellow wax beans, trimmed
1 1/2 cups cherry tomatoes, halved
1/3 cup red wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh basil or tarragon leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.
Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired.
Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve.

ANYTIME FRUIT SALAD

Anytime Fruit Salad image

Oranges, pineapple, cottage cheese and whipped topping combine for a fully refreshing slightly sweet salad. My mom always makes this recipe and the reason I call it 'Anytime Fruit Salad' is because if there is any ever left I eat it anytime.

Provided by Tiffany

Categories Jell-O® Salad

Time 40m

Yield 6

Number Of Ingredients 5

Ingredients

24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored Jell-O® mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained

Steps:

In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 70.2 g, Cholesterol 16.8 mg, Fat 19.3 g, Fiber 1.6 g, Protein 17.6 g, SaturatedFat 15.4 g, Sodium 578.5 mg, Sugar 65.6 g

FRUIT SALAD

Fruit Salad image

A fruit salad is an act of kindness to your future self: Taking the time to chop your favorite fruits, especially the more labor-intensive ones, then eating them in a large bowl by the spoonful is inordinately satisfying. This version calls for golden nuggets of pineapple, mango and bananas, a smoothie in fruit salad form, but you could use whatever you have on hand. Blueberries, strawberries and peaches would be lovely, as would sliced kiwi, pomegranate arils and clementine wedges. A spritz of lemon juice and a pinch of salt - just a pinch - make all the difference in enlivening fresh-cut fruit.

Provided by Eric Kim

Categories breakfast, easy, quick, snack, dessert

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 ripe pineapple, peeled, cored and diced (about 2 cups)
2 ripe mangos, peeled, pitted and diced (about 2 cups)
2 slightly underripe, yellow-green bananas, peeled and thinly sliced (about 1 cup)
Pinch of salt
Freshly squeezed lemon juice, as needed

Steps:

In a large bowl, toss to combine the pineapple, mangos, bananas and salt. Depending on how acidic your fruit is, season with as much lemon juice as you would like, starting with 1 tablespoon.
Serve immediately or pack in an airtight container and store in the refrigerator for up to 2 days.

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Anytime Fruit Salad Food

ANYTIME FRUIT SALAD

Add some fun to an otherwise typical fruit salad recipe with yellow bell peppers, walnuts, vegetable oil, and mild cheddar cheese.

ANYTIME VEGETABLE SALAD

ANYTIME FRUIT SALAD

Oranges, pineapple, cottage cheese and whipped topping combine for a fully refreshing slightly sweet salad. My mom always makes this recipe and the reason I call it 'Anytime Fruit Salad' is because if there is any ever left I eat it anytime.

FRUIT SALAD

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