Sarah Jaynes 4 Fruit Salad Food
SANGRIA FRUIT SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Whisk together the orange juice, rose wine and honey in a small bowl until combined.
- Add the grapes, raspberries, strawberries, orange segments and grapefruit segments to a large bowl and pour the rose wine mixture over top. Stir together gently, and then allow to sit in the fridge for 30 minutes.
- Garnish with the mint right before serving.
JAYNE'S SUGAR FREE, FAT FREE, CREAMY FRUIT SALAD
Make and share this Jayne's Sugar Free, Fat Free, Creamy Fruit Salad recipe from Food.com.
Provided by Trisha W
Categories Lunch/Snacks
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine the fruit and set aside.
- In another bowl whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth.
- Add sour cream and mix well.
- Fold mixture into fruit and cover and refrigerate until serving.
Nutrition Facts : Calories 124.7, Fat 0.5, SaturatedFat 0.2, Cholesterol 2, Sodium 27.7, Carbohydrate 29.8, Fiber 3.2, Sugar 23.5, Protein 2.9
JULIENNE CARROT SALAD
Sometimes a classic, masterfully executed salad is just what you want, and the easier the better. Enter this simple French salad, also known as called carottes râpées. It is grated carrots dressed with a simple vinaigrette; a lemony one works well. I prefer to cut the carrots into a fine julienne rather than use a box grater, which makes them a bit raggedy. The julienne carrots have a more appealing texture, and they look gorgeous piled on a platter, scattered with chives. It's not necessary to stay absolutely traditional with this salad. I often veer North African with it, adding pinches of cumin, cinnamon and hot pepper. Nor would it be out of place to introduce Vietnamese seasonings like cilantro, mint, fish sauce and lime.
Provided by David Tanis
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel carrots and cut into fine julienne. Place in a medium bowl.
- Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.
- Lightly salt carrots, add vinaigrette and toss well. Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Pile the carrots onto a serving platter and sprinkle with chives.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 266 milligrams, Sugar 5 grams
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