WINTER FRUIT SALAD
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.
- Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.
- Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.
- To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.
Nutrition Facts : Calories 301 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 76 grams, Fiber 11.5 grams, Sugar 57 grams
VERY LOW FAT WARM WINTER FRUIT SALAD
Make and share this Very Low Fat Warm Winter Fruit Salad recipe from Food.com.
Provided by Perfect Pixie
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 140 degrees (fan oven).
- Cut oranges and grapefruit into segments.
- place in large ovenproof dish together with the mandarin slices.
- add the dried fruit in layers.
- pour over the orange juice
- cover with foil.
- bake for 30 minutes.
- serve warm with greek yoghurt.
Nutrition Facts : Calories 344.2, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.5, Sodium 25.1, Carbohydrate 85.6, Fiber 10, Sugar 61, Protein 6.1
WARM WINTER SALAD
Provided by Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sauteed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.;
- Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.
- Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.
- Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.
- NUTRITION INFORMATION: Per serving: 384 calories; 15 g fat (4 g sat, 6 g mono); 83 mg cholesterol; 32 g carbohydrate; 33 g protein; 9 g fiber; 548 mg sodium; 1,284 mg potassium. Nutrition bonus: Vitamin A (160% daily value), Vitamin C (45% dv), Potassium (37% dv), Folate (31% dv), Calcium & Iron (20% dv). 1 1/2 Carbohydrate Servings Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 3 lean meat, 2 fat
- TIP: Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
LOW FAT WARM SPINACH SALAD
Warm salads are usually involved and fat laden. This one is neither! Time does not include boiling eggs.
Provided by Pabbit
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Halve the purple onion and slice thin.
- Halve the eggs.
- Remove the yolks and discard.
- Slice the whites.
- Combine onion, dressing and egg whites.
- Microwave for 90 seconds (microwaves vary).
- Stir lightly to coat eggs and onions.
- Toss warm dressing with spinach.
- Note: amount of onion is subject to taste.
- Note: calorie and fat calculation will include yolks.
- They are about 55 calories, all fat.
Nutrition Facts : Calories 90.4, Fat 4.3, SaturatedFat 1.3, Cholesterol 159, Sodium 118.4, Carbohydrate 6.5, Fiber 2.4, Sugar 2, Protein 7.5
PUDDING MIX WINTER FRUIT SALAD
Make and share this Pudding Mix Winter Fruit Salad recipe from Food.com.
Provided by LilPinkieJ
Categories Dessert
Time P1DT1m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple, reserve juice. Dissolve orange juice concentrate in the pineapple juice.
- Mix instant pudding into the juice, add sliced bananas, pears, apricots, and peaches (bite sizes). Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.
Nutrition Facts : Calories 553, Fat 2.2, SaturatedFat 0.2, Sodium 230.3, Carbohydrate 138.9, Fiber 17.6, Sugar 93.2, Protein 7.9
SAYA'S ACCIDENTAL LOW-FAT WARM (OR COLD) CABBAGE SALAD
I was attempting to make a batch of German Warm Cabbage that was lower in fat and calories than the recipe that I had was. That recipe called for 1/4 lb. of fried bacon, along with the grease that resulted from the frying. Not to go into all the ugly details, but my attempt to use Pam and Baco-Bits didn't turn out too well. Apparently for the recipe to work, as was written, it needed both the bacon and the bacon grease - ingredients that I hadn't used. My failed attempt resulted in the potential waste of a perfectly fine head of cabbage, as well as all the other ingredients I had used to make what had ended up being a flop! Not one that likes to waste food, I decided to go in a different direction with the 'flopped' yet somewhat prepared ingredients - not knowing if it would be worth eating at the end. As it turned out, the salad that resulted from my efforts was pretty good! And, low in fat and calories to boot! Hope you like it!
Provided by Saya2791
Categories Vegetable
Time 1h30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Step 1: Shred Cabbage (medium shredding; no large chunks); set aside.
- Step 2: Using a large stock-pot, sautéed chopped onions and minced garlic in Pam Spray until onions are somewhat transparent. (Use a much Pam Spray as needed to prevent sticking.).
- Step 3: Pour the apple cider vinegar, vegetable broth, Splenda, poppy seeds and black pepper into the stock-pot w/ the already sautéed onions and garlic. Bring mixture to a simmer.
- Step 4: Add cabbage. Over a medium heat, cook the cabbage (stirring frequently so that the cabbage rotates into the broth setting on the bottom of the pot). Once the cabbage is done (about 45 minutes to an hour), move on to step 5. NOTE: The broth will reduce to the point of almost disappearing - you want the cabbage to be moist - so, don't cook to completely dry.
- Step 5: Once cabbage is done, add the Baco-Bits, lower temperature to simmer. Cook for another few minutes; then serve.
- The end result is a low-fat and calorie, sweet and sour cabbage salad. The first time I made this, I served it warm, and my husband had third helpings! An added bonus was that we discovered that the refrigerated leftovers made a nice cold salad as well!
- Enjoy! But don't forget to let me know what you think!
Nutrition Facts : Calories 138.1, Fat 4.3, SaturatedFat 1.1, Cholesterol 7.5, Sodium 189.9, Carbohydrate 20.3, Fiber 5.3, Sugar 11.2, Protein 5.8
WINTER FRUIT SALAD
Make the most of autumnal fruits in this refreshing and nourishing salad - make a batch and eat during the week
Provided by Merrilees Parker
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.
- Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
- Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.
Nutrition Facts : Calories 192 calories, Fat 1 grams fat, Carbohydrate 46 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
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