Martha Stewart Fruit Salad Food
SUMMER FRUIT SALAD
Use any seasonal fruit in this salad. Create your own mix based on what you like best.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Toss ingredients together in a large bowl. Let sit at least 15 minutes before serving.
Nutrition Facts : Calories 93 g, Fiber 4 g, Protein 2 g
DICED FRUIT SALAD
Experiment with different kinds of fruit, depending on the season and your tastes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Combine pineapple, grapes, raspberries, and mango in a large bowl. Squeeze lime juice over the fruit. Sprinkle chopped mint over the top, and drizzle with honey, if desired. Gently toss to combine, and transfer to individual dessert bowls or plates.
CHERRY FRUIT SALAD
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- In a large bowl, combine the blueberries and raspberries. Working over parchment paper, pit the cherries, discard the pits, and add the fruit to the berry mixture. Section the oranges and add them to the bowl.
- Pour the juices that have collected on the paper into the bowl, add the eau de vie, and gently toss. Divide among four bowls and serve.
MARTHA STEWART'S POTATO SALAD
Tart little pickles called cornichons, from the French word for gherkins, flavor this updated version of an old-fashioned favorite. The dressing can be made up to two days ahead and stored, refrigerated, in an airtight container.
Provided by talbotc
Categories Potato
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
- Add salt; bring to a boil.
- Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
- Remove from heat, drain, and sprinkle with vermouth.
- Let stand until cool.
- In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
- Season to taste with salt and pepper.
- Cut potatoes into bite-size pieces, and transfer to a serving bowl.
- Pour dressing over the potatoes.
- Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.
Nutrition Facts : Calories 244.1, Fat 11.3, SaturatedFat 6.9, Cholesterol 40.8, Sodium 198.6, Carbohydrate 31.3, Fiber 4.4, Sugar 3.2, Protein 4.4
MARTHA'S FRUIT SALAD
One of the keys to preparing a fruit salad is choosing ripe fruit.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Place all ingredients in a large bowl; toss until well combined.
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