Salads & Fruit

Carrot Ribbon, Cinnamon & Halloumi Salad

Written by Izy Hossack. Posted in Salads & Fruit.

Healthy Eating The Savvy Cookbook

The lip-smacking salinity of the halloumi is tempered here by the sweet carrot ribbons and lime-pepped dressing. This salad is quick to assemble and looks super-impressive thanks to the undulating ribbons of carrot. Don’t forget to add the sesame seeds, which bring toasty pops of flavor to each bite!

3 large carrots

1/4  onion, thinly sliced
handful of cilantro, finely chopped
2 tablespoons sesame seeds
4oz / 115g halloumi cheese, cut into 1/4  inch-thick slices
2 handfuls of baby spinach

juice of 1/2 lime or lemon
1/2 teaspoon honey or granulated sugar
 1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon olive oil
pinch of salt

Book Name: The Savvy CookBook
Chef Bio: Izy Hossack is a 20-something cooking star on the rise with a hit blog, a huge Instagram following and band of admirers. For those cooking for themselves for the first time, or for anyone who wants the weekly budget to go a bit further without sacrificing flavor, The Savvy Cook has all the answers. While many of the recipes are suitable for vegetarian, vegan and gluten-free diets, this book is not about health fads, “antioxidants” or obscure ingredients; it’s about honest, nourishing, budget-conscious and delicious cooking! With features that include menu plans, “Tips and Swaps”, sneaky ways to cut down on meat and leftover suggestions for every ingredient, this collection of 150-plus easy-to-make, accessible recipes will be kind to your body, wallet and leisure time. The Savvy Cook is the perfect budget-friendly recipe resource. Izy inspires you to cook, eat and share flavorful, healthy food without skimping on taste or blowing the bank. As well as being a talented food writer, Izy is a photographer and food stylist, and styled and photographed all the food for the book herself.

Quick Watermelon Parmesan Salad

Written by brian. Posted in Salads & Fruit.

Quick Watermelon Parmesan Salad  recipe1 serving watermelon slices
1 serving thin petals of parmesan cheese
drizzle fig balsalmic vinegar
Place thin petals of parmesan cheese over watermelon slices and drizzle with fig balsamic vinegar (available at most gourmet stores).
Servings will vary.

Thai Salad Dressing for Prawn & Ginger Noodle Salad

Written by brian. Posted in Salads & Fruit.

Thai Salad Dressing

This is a dressing to make all 
manner of Asian-style salads 
sing with flavour.

Serves 2
7 calories
0.4g saturated fat

4 tbsp lime juice
2 tbsp fish sauce
1–2 hot red chillies, chopped
1 tbsp agave syrup
1 garlic clove, finely chopped or crushed, or 1 tsp garlic paste
1 tbsp rapeseed oil

1. Put all the ingredients into 
a bowl and mix together well.

Book Name: Itsu
Chef Bio: itsu’s take on the classic Japanese sauce,

Wild Rice, Pear & Roasted Sweet Potato Salad w Walnuts

Written by Robin Asbell. Posted in Salads & Fruit.

Whole grain recipes

In the colder months, take a break from your usual mashed potatoes or yams and try this sweet and savory treat. Wild rice has a deep flavor that has given it a gourmet reputation, in spite of the healthfulness of the grain. If you can find true hand-harvested wild rice from the Great Lakes region, you absolutely must splurge and show off your acquisition in this delicious salad.

Mixed Lettuce, Fennel & Orange Salad with Kalamata Olives Vinaigrette

Written by Brian Strauss. Posted in Salads & Fruit.

Kalmata olives 3 tablespoon red-wine vinegar
1/2 tablespoon lemon juice
1 teaspoon Dijon mustard
4 cloves garlic, minced
salt, to taste
Freshly ground pepper, to taste
1/2 cup extra-virgin olive oil
1 cup Kalamata olives, pitted and coarsely chopped
2 tablespoon chopped fresh flat or curly parsley
3 navel oranges
10 cups mixed lettuces, try using chicory, radicchio red/greenleaf lettuce, torn into bite-size pieces
1 head Belgian endive, sliced
1 bulb fennel, trimmed and sliced
To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.

Kiwi Salad

Written by LWM Test Kitchen. Posted in Salads & Fruit.

Kiwi Salad
4 Kiwi
1 lg Tomato
1 Cucumber
2 Avocados
Fresh Basil Sprigs
1/2 c Orange Juice
1 ts Balsamic Vinegar
1/2 ts Dijon Mustard
Wash and trim ends from kiwis. Cut into 1/4" thick slices. Cut tomato into wedges. Slice cucumber. peel and slice avocados. Arrange ingredients equally among salad plates. Garnish with basil sprigs. Whisk together orange juice, vinegar and mustard until thoroughly combined. Drizzle over salad to serve.

Fresh Blueberry and Cranberry Relish

Posted in Salads & Fruit.

Fresh Blueberry and Cranberry Relish

1 cup fresh blueberries
1 cup fresh orange juice
8 oz. fresh cranberries
1 tablespoon orange zest
3/4 cup sugar
1 tsp. vanilla
Combine all ingredients in a medium saucepan over medium heat.  Cook until the sugar dissolves and the berries soften, for about 15 minutes.  Remove from heat, cover and chill.  Best made in advance to let flavors blend.

Makes 12 1/4 cup servings

Nutrients per serving:
Calories 76, fat 0, cholesterol 0, sodium 0, dietary fiber 0, protein 0

Serving suggestions:
As a side on traditional holiday dinner plates.
Poured over turkey, pork or ham.
Over vanilla ice cream, sorbet, or frozen yogurt.
Added to a turkey and cream cheese sandwich to freshen up leftovers.

Recipes developed by:
Janet Ruttenberg, Chef/Culinary Instructor


Posted in Salads & Fruit.

8 small red-skinned potatoes
1/2 pound green beans, trimmed
1/2 pound wax beans, trimmed
3 large ears corn, quartered
1 small cucumber
2 cups halved cherry tomatoes
3/4 cup sliced celery
1 small onion, sliced and separated into rings
1/3 cup white wine vinegar
3 tablespoons chopped toasted pecans
1/2 teaspoon salt
1/8 teaspoon pepper
Peel potatoes by removing a ribbon of peel around center of each potato. Cook in boiling salt water for 10 minutes. Add beans and cook 2 minutes longer. Add corn and cook 3 minutes. Drain and rinse in ice water. Drain and combine with next 4 ingredients. Blend remaining ingredients and pour over vegetables. Serve. Yields 6 servings.


Posted in Salads & Fruit.

5 tablespoons capers
2 flat anchovy fillets - more to taste
4 garlic cloves
Coarsely chop the ingredients or blend in a food processor. Spoon over slices of French bread or use as a dip.

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