Tasty Kitchen: A Happy Recipe Community! » Fruit Salads

Thai Nectarine Salad

Emily Walker — Wed, 08 Jul 2020 19:33:29 +0000

Whisk all ingredients together except for mint, peanuts, and nectarines.
Toss nectarines, mint, and peanuts in with the dressing.
Allow 10 minutes for the dressing to marinate the nectarines.
Garnish with mint and peanuts and serve!

Watermelon Salad

Beth Pierce — Mon, 22 Jun 2020 22:27:56 +0000

Whisk together the olive oil, lime juice and honey.
In a large bowl combine watermelon, cucumber and red onion.
Drizzle in the dressing and toss gently to coat. Sprinkle with feta and mint. Salt and pepper to taste.

Summer Fruit Salad

Beth Pierce — Tue, 02 Jun 2020 20:57:27 +0000

Juice the orange and lemon. Stir in 1-2 tablespoons of honey (to taste). In large bowl add cantaloupe, honey dew, watermelon and pineapple. Drizzle with half of the orange lime juice and stir to combine. Add raspberries, blackberries and blueberries. Drizzle with the second half of the orange/lime juice. Stir gently to combine. If desired garnish with bee balm or mint sprigs.

Holiday Cranberry Fluff Salad

Chanda | My Farmhouse Table — Sat, 09 Nov 2019 22:30:35 +0000

Put cranberries into a large food processor or blender. Pulse until cranberries are finely ground.

Pour cranberries into a large container and stir in sugar. Cover and refrigerate mixture overnight.

The next day, add drained crushed pineapple, mini marshmallows, and chopped pecans.

Into a chilled bowl, add heavy whipping cream. Using an electric mixer, beat cream into stiff peaks. Gently fold whipped cream into sweetened cranberry and marshmallow mixture.

Chill until ready to serve.

Late Summer Fruit Salad

Kacey Perez — Fri, 13 Sep 2019 19:57:18 +0000

Prepare fruit and place on a serving platter or in a serving bowl.

Add vinegar to pan and cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Set aside and let cool.

Pull leaves off the sprigs of mint and add to the fruit. Drizzle the balsamic reduction over the fruit. Serve immediately.

Grilled Balsamic Peach and Burrata Salad

Kacey Perez — Tue, 06 Aug 2019 15:36:39 +0000

Add balsamic vinegar and honey to saucepan. Simmer for 10–15 minutes until mixture is reduced.

Cut peaches in half, remove the pits. Glaze the inside of each half and place on the grill over medium heat. Grill each side for 4–5 minutes.

Plate salad greens and add burrata cheese.

For the dressing, add vinegar, olive oil, pecans, thyme, salt and pepper to a blender or food processor and blend until completely smooth. Add more salt and pepper to taste.

Slice peaches and add to the greens. Drizzle vinaigrette over the salads and enjoy!

Easy Fruit Salad

Chanda | My Farmhouse Table — Thu, 25 Apr 2019 01:42:39 +0000

In a large bow, stir together strawberries, pineapple, grapes, and bananas. Fold in peach pie filling and vanilla extract.

Cover and refrigerate 1–2 hours until chilled.

Grilled Watermelon & Prosciutto Salad

Alexa Federico — Wed, 27 Jun 2018 01:50:18 +0000

Get your grill going on medium heat. Cut watermelon in 1-inch pieces (rind removed), like steaks. This will ensure they will hold up to the grill.

Place on grill and cook for 5–10 minutes each side. (Grill temps will vary!) Once you see grill marks, it is safe to flip.

Slice prosciutto and fresh mint into smaller pieces.

Add the grilled watermelon to a bowl. Add prosciutto, mint, sunflower seeds, and goat cheese. Add lime juice, balsamic vinegar, and sea salt. Toss to coat. Serve warm, cold, or at room temperature.

Honey Lime Quinoa Fruit Salad

Taylor Kiser — Wed, 30 May 2018 22:18:27 +0000

Bring coconut milk to a boil in a large pot. Once boiling, stir in quinoa and boil, stirring constantly for 1 minute. Cover, turn heat to low and cook until liquid is absorbed, about 20 minutes.

Once quinoa is cooked, transfer to a large bowl and refrigerate for 10 minutes to cool slightly.

Stir strawberries, nectarine, pineapple, mint and a pinch of salt into the quinoa until well-mixed.

In a small bowl, whisk lime juice and honey. While constantly whisking, stream in coconut oil and whisk vigorously until combined and mixture begins to thicken.

Pour dressing over the quinoa and stir until well-mixed. Refrigerate for 20 minutes to let flavors come together. Devour!

Grilled Nectarine and Peach Salad

Nicolas — Sat, 31 Mar 2018 09:44:07 +0000

Put balsamic vinegar in a small pot or pan, then bring to a boil. Keep boiling until you have reduced the vinegar by half. It should start to slightly thicken and go syrupy.

Cut peaches and nectarines in half and then remove the stone. Lightly brush the flesh of the fruits with vegetable oil.

Preheat a griddle pan over high heat, then add peaches and nectarines flesh side down. Grill for about a couple of minutes until they develop a nice char. Take off heat and set aside.

Get all other ingredients ready (goat cheese, rocket, spinach, red onion, mint leaves and pecans) then serve the salad as desired. You can cut fruit up smaller and toss everything together or you can serve it on a board or platter in a deconstructed way, like I did. Get creative with it!

Finally drizzle balsamic glaze over salad and enjoy!