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March 6, 2003
Fresh salads
Ingredients:1 can crushed pineapple, drained
2/3 cup sour cream
2 tbsp honey
Grated peel of 1/2 orange
1/4 cup chop walnuts
3 oranges, peeled and cut into slices
2 apples, sliced
2 bananas, sliced
Green grapes (clusters)
Salad greens
Method:
Combine the drained pineapple, sour cream, honey and orange peel. Chill.
Stir nuts into the dressing. On four individual serving plates, arrange the fruits on salad greens. Pour the dressing and serve.
Grapefruit mushroom salad
Ingredients:
Citrus honey dressing (available in supermarkets)
2 medium grapefruits, peeled and sectioned (2 cups)
8 oz fresh mushrooms, sliced
1/2 cup red onions, thinly sliced
1/4 cup dark raisins
Lettuce leaves
To make honey dressing:
1/4 cup vegetable oil or salad oil
1/4 cup fresh orange juice
Grated peel and juice from 1/2 lemon
2 tbsp honey
Salt and fresh pepper
Method:
First combine all ingredients of honey dressing and chill.
In a medium bowl, gently toss together the grapefruit sections, mushrooms, red onions and raisins. Pour honey dressing over salad. Toss well and serve.
Lemony chicken salad
Ingredients:
Grated peel of 1/2 lemon
Juice of 1 lemon (3 tbsp)
1 1/2 tbsp vegetable oil
1tbsp honey
1/4 tsp ground ginger and curry powder
1 cup cooked chicken (shredded)
1 cup pasta
2 oranges, peeled and cut into pieces
2 medium bananas, peeled and sliced
1 apple, cut into big bite sizes
1 cup grapes
1 cup sliced celery
Method:
Make 1 cup servings.
In a large bowl, combine lemon peel and juice, oil, honey, and spices. Stir in remaining ingredients. Chill.
Serve on salad greens and garnish with lemon wedges and fresh mint if desired.
Sunny fresh grapefruit and pineapple mold
Ingredients:
1 can crushed pineapple
2 envelopes unflavoured gelatine
3 tbsp sugar
2 cups boiling water
3/4 cup grapefruit juice
1/2 cup shredded carrots
1 tsp fresh grated grapefruit peel
1 grapefruit, peeled and cut into bite-size pieces
Method:
Drain pineapple well, reserve the juice. In a bowl combine the gelatine and sugar. After boiling water and stir to dissolve gelatine. Add grapefruit and reserved pineapple juices. To chill quickly, place the bowl of gelatine mixture inside a large bowl filled with ice.
Stir the mixture occasionally until very thick, but not set, about 30 to 35 minutes. Stir in drained pineapple, carrots, grapefruit peel and grapefruit pieces. Pour into lightly greased mold. Chill until firm.
To serve, unmold into a serving dish
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