Island Fruit And Mixed Green Salad Recipes

Steps:

• In a large bowl, combine the first nine ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

Steps:

• Preheat a fryer to 360 degrees F.
• In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix well and set aside.
• Place a wonton wrapper inside a large ladle. Press the wrapper down with a smaller ladle and immerse in the hot oil. Fry until golden brown, releasing the second ladle once it will hold its shape. Remove from the oil and drain on a paper towel lined plate. Repeat with the other wrappers. While the wrappers are still hot, sprinkle the inside with powdered sugar.
• Combine the cream and the powdered sugar. Whip until soft peaks form. Add the rum and whip to medium peaks. Right before serving, sprinkle the fruit with the toasted coconut and toss again.
• Place the wrapper either in a decorative martini or margarita glass, or on a plate. Fill with fruit salad and top with some whipped cream.
• Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
• Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)

Steps:

• To make the dressing, microwave lime in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, 1 at a time, the papaya, papaya seeds, Dijon mustard, vinegar, salt, pepper, and juice from the microwaved lime. (Note: If you squeeze the lime with the sliced side against your palm, the seeds are likely to stay in the rind.) Then with the blender still running, add the olive oil in a slow thin stream. Please note that the edible papaya seeds lend a wonderful mustard-y taste to the dressing, but are coarse in texture. If you find the texture to be too coarse for you, strain the dressing before use.
• Toss the greens and cilantro with enough of the dressing to coat, serving additional dressing on the side.

Steps:

• Tear the lettuce leaves into bite-size pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, salt, and pepper, and toss to combine.

Steps:

• 1. Preheat oven to 350°F.
• 2. Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
• 3. Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
• 4. Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into ¼ inch rounds (with the bit of the tops still attached).
• 5. Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately.

Steps:

• In a large serving bowl, combine the bananas, mango, kiwi, pineapple and yogurt; toss to coat. Sprinkle with coconut. Serve with a slotted spoon.

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk together the mayonnaise, honey, orange juice and zest. Pour over salad; toss to coat. Refrigerate leftover dressing.

Steps:

• 1. Raspberry Vinaigrette: Blend all ingredients together well, (a small whisk works great). Drizzle over salad just before serving.
• 2. Wash and dry the greens well, then just before serving, plate each individual salad bowl with the greens.
• 3. Divide the oranges, strawberries, feta cheese and chopped pecans onto each plate for a beautiful presentation. (The pecans can be toasted for a nuttier flavor, if desired.)
• 4. Lightly drizzle with the vinaigrette just before serving, and put the rest of it on the table in case anyone wants more with their salad.

Steps:

• In a large salad bowl, mixed together mixed greens, mushrooms, zucchini and fruit.
• In a jar combine the dressing ingredients; cover and shake until combined.
• Pour over salad just before serving, toss to coat.