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Perfect Summer Fruit Salad

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Recipe by: Nicole Graham Holley The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy. Ingredients 3h 30 m 155cals 2/3 cup fresh orange juice  1/3 cup fresh lemon juice  1/3 cup packed brown sugar  1/2 teaspoon grated orange zest  1/2 teaspoon grated lemon zest  1 teaspoon vanilla extract  2 cups cubed fresh pineapple  2 cups strawberries, hulled and sliced  3 kiwi fruit, peeled and sliced  3 bananas, sliced  2 oranges, peeled and sectioned  1 cup seedless grapes  2 cups blueberries Directions Prep     25 m Cook      5 m Ready in 3h 30m  Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until sligh
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Old Fashioned Potato Salad

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 Recipe by: jewellkay This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili. Ingredients 1h  8servings 206cals 5 potatoes 3 eggs  1 cup chopped celery  1/2 cup chopped onion  1/2 cup sweet pickle relish  1/4 teaspoon garlic salt  1/4 teaspoon celery salt  1 tablespoon prepared mustard  ground black pepper to taste  1/4 cup mayonnaise Directions Prep     45 m Cook     15 m Ready in 1h  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
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Brown Rice Belgian Endive Salad

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Recipe by: Eileen This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette. Ingredients 1h25m 2servings 250cals 1/2 cup uncooked brown rice  1 cup water  1 head Belgian endive, chopped  1/8 red onion, finely chopped  2 tablespoons balsamic vinegar  1 tablespoon extra-virgin olive oil, or to taste  salt and ground black pepper to taste Directions Prep     10 m Cook     45 m Ready in 1h25 m  Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool. Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly. source: www.allrecipes.com
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Summer Corn Salad

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Recipe by: Eileen This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette. Ingredients 45m 4servings 305 cals 6 ears corn, husked and cleaned  3 large tomatoes, diced  1 large onion, diced  1/4 cup chopped fresh basil  1/4 cup olive oil  2 tablespoons white vinegar  salt and pepper to taste Directions Prep     25 m Cook     20 m Ready in 45 m   Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving. source: www.allrecipes.com
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Sesame Pasta Chicken Salad

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Recipe by: ohines A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while. Ingredients 30 m 10 servings 349 cals 1/4 cup sesame seeds  1 (16 ounce) package bow tie pasta  1/2 cup vegetable oil  1/3 cup light soy sauce  1/3 cup rice vinegar  1 teaspoon sesame oil  3 tablespoons white sugar  1/2 teaspoon ground ginger  1/4 teaspoon ground black pepper  3 cups shredded, cooked chicken breast meat  1/3 cup chopped fresh cilantro  1/3 cup chopped green onion Directions Prep    20 m Cook   10 m Ready In  30 m Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl
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squash coconut fry with seed and peel chutney

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Recipe by: Meera Sodha This dish uses the complete butternut squash – skin, seeds, pulp and every one – to create a no-waste dinner that scores on all fronts Butternut squash coconut fry with seed and peel condiment Try to get a butternut with clean skin. Serve with flatbreads (dosas or chapatis, say), salad, non-dairy yogurt and, if you’re terribly hungr Ingredients Prep 10 min Cook 35 min Serves 4 For the chutney 1.2kg butternut squash 3 tbsp rapeseed oil ½ tsp cumin seeds 2 finger-sized dried Kashmiri chillies, broken into pieces 15g coconut chips (ie, a handful) – I like Daylesford Organic) 1 tsp salt 1 tsp tamarind paste For the squash coconut fry Rapeseed oil 1 tsp black mustard seeds ½ tsp cumin seeds 16 curry leaves 3 green finger chillies, slit lengthways 3 small or 2 large shallots, peeled, halved and finely sliced 3 garlic cloves, peeled and cut into very thin slices 1 ½ tsp tamarind paste 20g coconut chips (ie, a large handful) 1 ¼ tsp
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Zesty Quinoa Salad

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Recipe by: scrumdiddly This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!" Ingredients 30m  6servings   270 cals     1 cup quinoa     2 cups water     1/4 cup extra-virgin olive oil     2 limes, juiced     2 teaspoons ground cumin     1 teaspoon salt     1/2 teaspoon red pepper flakes, or more to taste     1 1/2 cups halved cherry tomatoes     1 (15 ounce) can black beans, drained and rinsed     5 green onions, finely chopped     1/4 cup chopped fresh cilantro     salt and ground black pepper to taste Directions Prep         20 m Cook       10 m Ready in 30 m     Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low
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