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Summer Salads

by Pam on June 30, 2013

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There are only a few more days before Google Reader goes away. If you use Google Reader as your RSS feeds to get daily updates of For the Love of Cooking, I do not want to lose you as a subscriber!!  Please go to Feedly[1] or BlogLovin[2]‘ and switch your Google Reader before July 1st. As soon as you sign in to Feedly or BlogLovin’, they’ll ask you if you want to import your current Google Reader subscriptions, click YES and then everything is done for you. Super fast, super easy! You can also keep current on all new posts by For the Love of Cookingthrough Facebook[3], Twitter[4], Pinterest[5], and/or E-mail[6].

On to Summer Salads ~

Well, it’s that time of year again. I am going to take the next week off to spend time with my family, hang out with my kids, visit with friends, and relax. I’ll be leaving you with some fun summer recipes this week.

First up, salads. Here are some of my favorite summertime salad recipes.

Mixed Greens with Rainier Cherries, Nectarine, Feta Cheese and a White Balsamic Vinaigrette[7]

 

Avocado and Tomato Salad[8]

 

Fruit Salad with a Citrus Vanilla Sauce[9]

 

Vegetable Loaded Salad with Creamy Dill Dressing[10]

 

Farmer’s Salad[11]

 

Green Bean Salad with Maple Dijon Vinaigrette[12]

 

Spinach Salad with Strawberries, Candied Walnuts, Feta, and Pomegranate Seeds[13]

 

Grilled Chicken Salad with Spicy Pineapple Dressing[14]

 

Fruit Salad with Honey-Citrus Dressing[15]

 

Tomato Stack Salad with Corn, Bacon, and Avocado[16]

 

Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette[17]

References

  1. ^ Feedly (cloud.feedly.com)
  2. ^ BlogLovin (www.bloglovin.com)
  3. ^ Facebook (www.facebook.com)
  4. ^ Twitter (twitter.com)
  5. ^ Pinterest (pinterest.com)
  6. ^ E-mail (feedburner.google.com)
  7. ^ Mixed Greens with Rainier Cherries, Nectarine, Feta Cheese and a White Balsamic Vinaigrette (www.gordon-ramsay-recipe.com)
  8. ^ Avocado and Tomato Salad (www.gordon-ramsay-recipe.com)
  9. ^ Fruit Salad with a Citrus Vanilla Sauce (www.gordon-ramsay-recipe.com)
  10. ^ Vegetable Loaded Salad with Creamy Dill Dressing (www.gordon-ramsay-recipe.com)
  11. ^ Farmer’s Salad (www.gordon-ramsay-recipe.com)
  12. ^ Green Bean Salad with Maple Dijon Vinaigrette (www.gordon-ramsay-recipe.com)
  13. ^ Spinach Salad with Strawberries, Candied Walnuts, Feta, and Pomegranate Seeds (www.gordon-ramsay-recipe.com)
  14. ^ Grilled Chicken Salad with Spicy Pineapple Dressing (www.gordon-ramsay-recipe.com)
  15. ^ Fruit Salad with Honey-Citrus Dressing (www.gordon-ramsay-recipe.com)
  16. ^ Tomato Stack Salad with Corn, Bacon, and Avocado (www.gordon-ramsay-recipe.com)
  17. ^ Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette (www.gordon-ramsay-recipe.com)

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Fruit Salad with Honey-Citrus Dressing

Fruit Salad with Honey-Citrus Dressing

by Pam on May 30, 2013

I was making s garlic-citrus flank steak for dinner along with a black bean salad and I decided to make a fresh fruit salad with a honey-citrus dressing to go with them. It was quick and easy to make and a great way to use up some fresh fruit that I had on hand. It was a light, refreshing, and delicious salad that paired perfectly with the rest of the meal.

Combine the orange zest, orange juice, lemon juice, lime juice, and honey together in a small bowl. Whisk until well combined. Taste and add more honey if needed.

Combine the pineapple, mango, strawberries, green grapes, blueberries, and blackberries together in a large bowl. Drizzle the fruit salad with the honey citrus dressing, to taste, then toss to coat evenly. Serve and enjoy.

 



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Fruit Salad with Honey-Citrus Dressing




Yield: 6



Ingredients:

Juice and zest of 1/2 an orange
Juice of 1/2 a lemon
Juice of 1/2 a lime
1 tbsp of honey (more if needed)
1 cup of pineapple, chopped
1 cup of mango, chopped
1 cup of strawberries, hulled and sliced
1 cup of green grapes
1/2 cup of blueberries
1/2 cup of blackberries

Directions:

Combine the orange zest, orange juice, lemon juice, lime juice, and honey together in a small bowl. Whisk until well combined. Taste and add more honey if needed.

Combine the pineapple, mango, strawberries, green grapes, blueberries, and blackberries together in a large bowl. Drizzle the fruit salad with the honey citrus dressing, to taste, then toss to coat evenly. Serve and enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Grilled Stone Fruit Salad with Honey Goat Cheese Dressing

Grilled peaches and plums served over baby greens with walnuts and a sweet honey goat cheese dressing, this salad is light and delicious utilizing some of my favorite summer fruits.

While I hate to think of summer as having an expiration date, the fact
that it’s coming close to the end has me savoring every last moment. I’m a little excited about the change of seasons, but I always mourn the end of summer. So I’m trying to enjoy every last bit of summer’s bounty.

Grilled Stone Fruit Salad with Honey Goat Cheese Dressing
gordon-ramsay-recipe.com
Servings: 4  • Size: 1/4  • Old Points: 5 pts • Weight Watcher Points+: 6 pt
Calories: 232 • Fat: 17 g • Carb: 16 g • Fiber: 3 g • Protein: 6 g • Sugar: 13 g
Sodium: 86 mg • Cholest: 8 mg

Ingredients:

For the Honey Goat Cheese Dressing:

  • 2.5 oz fresh creamy goat cheese, room temperature
  • 1 tbsp honey
  • 1/2 tbsp extra-virgin olive oil
  • 1 1/2 tsp apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • 1 1/2 tbsp water
  • kosher salt and freshly ground black pepper

For the salad:

  • 6 cups mixed baby greens
  • 2 ripe medium peaches, halved and sliced into wedges
  • 2 medium ripe plums, halved and sliced into wedges
  • 24 walnut or pecan halves

Directions:

In a small blender, combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt and freshly ground black pepper. Mix until fully combined and creamy and refrigerate until ready to use. Makes about 1/2 cup.

Divide the greens between 4 plates, top with fruit and nuts and drizzle 2 tablespoons of dressing over everything.

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