Summer Medley Salad Food

FRUIT MEDLEY SALAD RECIPE

Steps:

• Open and drain canned fruits with a strainer and let excess juice drain well for about 20 minutes. In a mixing bowl or measuring glass combine all-purpose cream, sweetened condensed milk and vanilla or almond extract. Check the sweetness according to your taste and adjust, but don't forget that marshmallows are sweet too.
• Combine drained fruits and marshmallows in a deep serving dish or container preferably with a lid. (A fresh ripe mangoes can also be added on this recipe for a superb taste. Just avoid adding over ripe ones or it will be mushy and we don't like that, hehe). Mix fruits and marshmallows gently and add in the cream mixture and toss gently to coat the fruits evenly.
• Cover your salad with a lid or plastic cling wrap and chill for at least 2 hours before serving. You can add mint to garnish or a scoop of vanilla or mango ice cream, if you like. Any leftovers must be stored in an airtight container and keep refrigerated to avoid spoilage. This fruit medley salad will last for a week if stored properly.

SPECIAL SUMMER BERRY MEDLEY

Steps:

• In a small heavy saucepan, bring wine and sugar to a boil. Cook, uncovered, for about 15 minutes or until reduced to 1/2 cup, stirring occasionally. Cool slightly. Stir in the lemon juice and zest, vanilla and salt. , In a large bowl, combine berries and mint. Add syrup and toss gently to coat. Cover and refrigerate until serving.

SUMMER MEDLEY SALAD

Steps:

• Cut up the cantaloupe, cucumbers and honeydew into small bite-size pieces. Mix together in a large bowl and sprinkle the salt over all. Mix again.

SUMMER BERRY MEDLEY WITH LIMONCELLO AND MINT

Steps:

• Combine the raspberries, blackberries, blueberries, starwberries, sugar, lemon zest, lemon juice and limoncello in a large bowl.
• Let stand for at least 20 minute.
• Gently stir in the mint using a rubber spatula.

SIMPLE TOMATO MEDLEY SALAD

Steps:

• Cut medley tomatoes in half. Place in a bowl.
• Add salt and pepper and gently stir. Add olive oil and balsamic vinegar. Place basil leaves on top.
• Serve immediately or you can refrigerate for 1 day.

SUMMER VEGETABLE MEDLEY

Steps:

• In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat. , Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.

SUMMER SQUASH MEDLEY

Steps:

• Cut squash and zucchini crosswise into thick slices.
• Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
• Add a small amount of water to the skillet andbring to a boil.
• Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
• Drain.
• Add remaining ingredients and onion, and toss.

SUMMER MEDLEY SALAD

Steps:

• Cut up the cantaloupe, cucumbers and honeydew into small bite-size pieces. Mix together in a large bowl and sprinkle the salt over all. Mix again.