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Archive for August 22, 2016

TIP OF THE DAY: Fruits & Greens Salad

Spinach & Strawberry Salad

Sungold Kiwi

[1] Spinach with kiwi, grapes, strawberries and pecans (photo courtesy Pampered Chef). [2] SunGold kiwis from Zespri are sweeter and juicier than green kiwis—and other yellow kiwis, too (photo courtesy Zespri).

 

We eat green salads, we eat fruit salads. But why don’t we mix them together more often?

We were inspired by this easy recipe from Pampered Chef, which does just that.

A spinach salad with strawberries (and feta) is not news, but it’s a good place to start. This one has some added twists, and there are other fruit and greens combinations below.

 
RECIPE: FRUIT & SPINACH SALAD

Ingredients For 8 One-Cup Servings

For The Salad

  • 1 package (8 ounces/227 g) fresh baby spinach (wash if not pre-washed)
  • 1/2 cup (125 ml) red seedless grapes, halved
  • 1/2 cup (125 ml) fresh strawberries, hulled and halved (substitute other berries)
  • 1 large kiwi, peeled, sliced (look for our favorite, Zespri’s SunGold® kiwi)
  • 1/2 cup (125 ml) pecan halves, toasted
  • 1 kirby or Persian cucumber (Persians don’t need to be peeled)
  • Optional: 1/2 cup crumbled cheese—blue, feta, goat
  •  
    For The Dressing

  • 1/2 cup (125 ml) vegetable oil
  • 1/3 cup (75 ml) raspberry vinegar
  • 1 tablespoon (15 ml) seedless raspberry jam
  • 1 tablespoon (15 ml) sugar
  • 1/4 teaspoon (1 ml) salt
  •  
    Preparation

    1. TOAST the pecans (how to toast nuts). Pampered Chef simply heated them in the microwave without toasting, using a Small Micro-Cooker. Microwave the nuts, uncovered, on HIGH for 2 minutes, stirring halfway through. Cool completely.

    2. PLACE the greens in a large serving bowl. Add the fruit and top with the pecans.

    3. MAKE the dressing: Combine the ingredients and whisk until well blended. Drizzle ¼ cup (50 ml) over the salad and toss lightly just before serving.
     
    SALAD VARIATIONS WITH FRUIT & GREENS

  • Citrus salad, with blood oranges and pink grapefruit, butterhead lettuce (Bibb, Boston) and optional red onion.
  • Gourmet salad, with fresh lychee or rambutan, red and golden raspberry mix, fennel, radicchio and watercress.
  • Herb salad, citrus or stone fruits with basil or mint, butterhead lettuce, cilantro, dill, flat-leaf parsley (de-stemmed), mâche or purslane.
  • Melon salad, with melon balls or cubes, baby arugula, butterhead lettuce, celery, cucumber, large basil leaves.
  • Spicy salad, with citrus or berries, baby arugula, mizuna or other mustard greens, radish.
  •  
    Dressing Variations

    You can use a standard vinaigrette of oil and vinegar, but fruit and greens salads shine with:

  • Lime vinaigrette: lime juice and zest, olive oil and a teaspoon of honey.
  • Fruit-flavored vinegar or oil.
  • Fruit-flavored vinegar and chile-infused oil, for a bit of heat.
  •   

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