Watermelon Pineapple And Pecan Salad Food

WATERMELON SALAD

Steps:

• Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
• In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

FRESH WATERMELON AND FRUIT SALAD

Steps:

• Slice the watermelon lengthwise about 1/3 of the way from the top.
• This will be your bowl so you may have to slice a small portion off the bottom in order for it to sit flat.
• Either ball or chunk the watermelon flesh.
• Hollow out the watermelon shell completely.
• Ball or chunk the remaining melons.
• Chunk the pineapple.
• Mix all the fruits in the melon bowl.
• Combine the juices, water and sugar together.
• Pour over the fruits and toss lightly.
• Chill if desired or serve immediately.

WATERMELON AND PINEAPPLE SALSA

Steps:

• Toss watermelon, pineapple, onion, cilantro, orange juice, and hot pepper sauce together in a bowl. Refrigerate 1 hour before serving.

WATERMELON, BABY LETTUCE AND PECAN SALAD

Steps:

• 1. to make the vinaigrette dressing: Whisk together the first 6 ingredients. Gradually add the oil in whisking until blended. Set a side
• 2. For the Salad: You can serve this family style on a platter or in individual bowls. Place the lettuce down first
• 3. next place the watermelon on top of lettuce, sprinkle with feta cheese then nuts.
• 4. last drizzle the dressing on top.

SPICY WATERMELON SALAD WITH PINEAPPLE AND LIME

Steps:

• In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.
• While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.
• When ready to serve, add feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.

REDNECK WATERMELON SUMMER SALAD

Steps:

• 1. Combine gelatin and boiling water in a medium heatproof bowl. Stir until gelatin is dissolved, about 2 minutes. Add cold water & mix well. Chill in refrigerator until partially set, about 55 minutes.
• 2. Add chopped watermelon and un-drained pineapple to gelatin mixture. Mix well. If you wish, some nuts can be added also. I prefer to put all the nuts on top of the finished dish. Spoon into 13x9 inch dish. Chill until set, about 1 hr.
• 3. Place softened cream cheese in a medium bowl. Beat with an electric mixer until light and fluffy.
• 4. Add milk and sugar to cream cheese. Beat until the mixture is smooth.
• 5. Fold whipped topping into cream cheese mixture. Spread evenly over gelatin mixture.
• 6. Sprinkle with pecans. Chill covered until serving time. Can be made the day before.

MIXED GREENS, PINEAPPLE & PECAN SALAD

Steps:

• Prepare the vinaigrette. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add cilantro, shallots, serrano pepper, orange juice and lime juice; process until pureed.
• With machine running, pour olive oil through feed tube in slow, steady stream. Season with salt and pepper to taste. Makes about 3/4 cup vinaigrette. Set aside.
• For the salad, slice pineapple into 8 rings. Lightly coat a large grill pan with non-stick cooking spray, then grill pineapple over medium heat until lightly caramelized, about 2-3 minutes on each side. Set aside to cool slightly.
• Combine greens and onions in a large bowl. Drizzle cilantro lime vinaigrette over greens and toss until well mixed. Arrange dressed greens on individual serving plates. Top each plate with a grilled pineapple ring, crumbled goat cheese and chipotle-glazed pecans.

QUICK WATERMELON SALSA

Steps:

• In a large bowl, combine the first 6 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

WATERMELON AND PINEAPPLE SALAD

Steps:

• Place all ingredients except pepper in a bowl and toss to mix.
• Add pepper to taste.
• Chill.

WATERMELON-PINEAPPLE FRUIT SALAD

Steps:

• In a large bowl, combine all ingredients. (Refrigerate, in airtight containers, up to 2 days).

WATERMELON PINEAPPLE SALSA

Steps:

• Stir the watermelon, pineapple, and onion together with the cilantro, orange juice, and hot sauce in a bowl. Cover, and refrigerate at least 30 minutes before serving.

MELON SALAD

Steps:

• Combine watermelon, honeydew, cantaloupe, pineapple, and strawberries in a large bowl. Whisk poppy seed dressing and yogurt together in a bowl; drizzle dressing mixture over fruit before serving.

FRESH FRUIT SALAD

Steps:

• In a large bowl combine the strawberries, blueberries, raspberries, kiwi, grapes, and apple. Set aside.
• In a small mixing bowl combine the agave nectar or honey, fresh grapefruit or orange juice, and lemon juice.
• Once combined, pour over the fruit mixture and toss to combine.
• Top with some fresh, minced mint leaves and refrigerate for at least an hour before serving.

SPICY WARM PINEAPPLE WATERMELON SALAD

Steps:

• Saute the onion and garlic together over low heat, in a medium saucepan, being careful not to burn the garlic. Add the sugar and let it dissolve until almost caramelized. Stir in the pineapple, watermelon, and vinegar and allow to cook until the fruit is coated with the liquid in the pan, about 2 to 3 minutes. Season with salt, to taste, and serve with chopped mint and goat cheese.

GRANDMA'S CHILLED WATERMELON SALAD

Steps:

• Combine gelatin and boiling water in a medium heatproof bowl. Stir until dissolved, about 2 minutes. Add cold water and mix well. Place in the refrigerator and chill until partially set, about 1 hour
• Add watermelon, undrained pineapple, and 1 cup pecans to the gelatin and mix well. Spoon into a salad bowl. Place back in the refrigerator and chill until set, about 1 hour.
• Place cream cheese in a medium bowl. Beat using an electric mixer on high speed until light and fluffy.
• Add milk and sugar to cream cheese and continue beating until the mixture is smooth. Fold in whipped topping. Spread mixture over the gelatin and sprinkle remaining pecans on top. Chill until ready to serve.