Copacabana Salad Fruit And Vegetable Salad Food

STONE FRUIT, TOMATO AND CUCUMBER SALAD

Steps:

• Assemble salad: In a large bowl, combine the peaches, plums, celery, tomatoes, cherries, cucumber, and serrano pepper.
• Season and marinate: Season with salt and black pepper and gently stir to combine. Set aside for 5 to 10 minutes. The salt will start to pull juices from the fruit and vegetables.
• Add oil and herbs: Drizzle in the olive oil, apple cider vinegar, and add the herbs. Stir to combine. Taste and adjust for seasoning with salt, black pepper, and olive oil. Spoon onto a serving plate and garnish with herb leaves.
• Serve: Serve it immediately. Bon appétit y'all!

FRUIT AND VEGETABLE FIESTA SALAD

Steps:

• Combine chopped pineapple with chopped peppers, onions, cucumber, celery and tomatoes. In a bowl combine reserved pineapple juice with the lime juice and chili powder, whisk in extra-virgin olive oil and season dressing with salt and pepper, to taste. Add in a few dashes of hot saice if you like it spicy! Pour dressing over salad and toss.

COPACABANA SALAD (FRUIT AND VEGETABLE SALAD)

Steps:

• Wash and dry all the fruits and vegetables and divide equally into four portions.
• Tear the lettuce leaves roughly.
• Mix together the dressing ingredients.
• Toss the lettuce leaves with some of the dressing.
• Divide the lettuce onto four plates and arrange the rest of the ingredients over the lettuce.
• Place the cottage cheese in the centre of each plate.
• Pour any remaining dressing over the salad and serve.

FRUIT AND VEGETABLE SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise and salt. Stir into pepper mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves.