STRAWBERRY MANGO SALAD
I combined some different ideas from several recipes to come up with the ingredients for this salad. In deference to a dear friend's craving, the recipe had to include balsamic vinegar in the dressing. It was a satisfying hit.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a serving bowl, combine the salad greens, mango, strawberries and cranberries. In a small bowl, whisk the oil, sugar, vinegar and salt. Pour over salad; toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 323 calories, Fat 24g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 3g protein.
RASPBERRY & MANGO SALAD
A fruit salad to delight your taste buds - just five ingredients. Add a dash of vodka if you like
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 10m
Number Of Ingredients 5
Steps:
- In a small pan, bring the cranberry juice and sugar to a rolling boil, then remove from the heat and leave to cool.
- Meanwhile, peel and thinly slice the mango, then tip into a large bowl with the raspberries. Pour the cranberry syrup over, then spoon into bowls. Serve with scoops of ice cream or spoonfuls of yogurt.
Nutrition Facts : Calories 106 calories, Fat 1 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
PEACH MANGO CAPRESE SALAD
Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with something new from the harvest, and this bright, flavorful salad is the refreshing end result. -Richard A Robinson, Park Forest, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield about 6 servings.
Number Of Ingredients 13
Steps:
- Place the first 6 ingredients in a large bowl. For dressing, place vinegar, basil, honey, salt and pepper in blender. While processing, gradually add oil in a steady stream. Pour over peach mixture; gently toss to coat. Refrigerate until serving. Garnish with additional basil.
Nutrition Facts : Calories 248 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 156mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 2g fiber), Protein 8g protein.
STRAWBERRY-MANGO MESCLUN SALAD
A fresh fruit alterative to everyday salad.
Provided by scoopnana
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix.
- In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 34.2 g, Fat 20.2 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 205.3 mg, Sugar 29.3 g
STRAWBERRY MANGO SALAD
Delight your taste buds with this delightful salad with tropical flavors! The strawberry yogurt dressing is divine.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
- On 4 salad plates, arrange salad greens, strawberries, mango and red onion. Pour dressing over salads; sprinkle with pecans.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 15 g, TransFat 0 g
MANGO-PEACH-STRAWBERRY-RASPBERRY SALAD
This is a simple, refreshing summer salad. I like to take it to picnics or just a small container to work each day as a snack. It is not only delicious but pleasing to the eyes as well. Enjoy!
Provided by MarthaStewartWanabe
Categories Berries
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Wash and prepare each fruit as directed.
- In a small bowl, whisk together lemon juice and honey to make a simple dressing.
- Place mangoes, strawberries and peaches in a large bowl. Drizzle dressing over all, sprinkle in fresh chopped mint and gently toss to combine. Place raspberries on surface as not to break them while tossing with other fruit pieces.
Nutrition Facts : Calories 64.1, Fat 0.3, Sodium 1.4, Carbohydrate 16.3, Fiber 2.5, Sugar 13.1, Protein 0.9
PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
SPICY MANGO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
- Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.
PEACH & RASPBERRY FRUIT SALAD WITH MASCARPONE
Get the best out of fresh produce with this lovely peach and raspberry fruit salad. Serve with a scattering of pistachios, mascarpone and maple syrup
Provided by Tom Kerridge
Categories Dessert
Time 10m
Number Of Ingredients 9
Steps:
- Stone and finely slice the peaches or nectarines and arrange the slices over four plates. Sprinkle over a little of the sugar and scatter over most of the thyme leaves.
- Whisk together the mascarpone, cream, vanilla extract and the remaining sugar in a bowl until light and fluffy. Spoon or pipe blobs of the mixture over the peaches or nectarines and arrange the raspberries over the plates. Finish with a scattering of pistachios, the remaining thyme leaves and a drizzle of maple syrup to serve.
Nutrition Facts : Calories 337 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC
Steps:
- Make dressing:
- In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
- In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
- Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
- Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.
STRAWBERRY SPINACH SALAD WITH RASPBERRY DRESSING
Berries add a pop of color to this favorite salad that's part of my gluten-free menu. My challenge is to keep the family from eating the sugared almonds before I add them! -Peggy Gwillim, Strasbourg, Saskatchewan -Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart., In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.
Nutrition Facts : Calories 66 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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