5 Healthy and Simple Ways to Make Fruit Salad Recipes

Salads made of fruit are undoubtedly the most delicious that can be prepared. In addition to being delightful in both appearance and flavor, they afford another means of introducing fruit into the diet. As fruit is decidedly beneficial for all persons with a normal digestion, every opportunity to include it in the diet should be grasped. Some fruit salads are comparatively bland in flavor while others are much more acid, but the mild ones are neither so appetizing nor so beneficial as those which are somewhat tart.

Here are 5 types of simple to prepare healthy fruit salads to start off in a week.

1) Mixed Fruit Salad

The combination of fruits given in the accompanying recipe makes a very good salad, but it need not be adhered to strictly. If one or more of the fruits is not in supply, it may be omitted and some other used. In case canned pineapple is used for the salad, the juice from the fruit may be utilized in making a fruit salad dressing.

1 grapefruit
2 oranges
1 banana
2 apples
2 slices pineapple
Salad dressing
Lettuce

Prepare the grapefruit and oranges according to the directions previously given. Slice the banana crosswise into 1/4-inch slices and cut each slice into four sections. Dice the apples and cut the pineapple in narrow wedge-shaped pieces. Mix the fruit just before serving. Add the salad dressing, which may be fruit-salad dressing, French dressing, or some other desirable salad dressing, by mixing it with the fruit or merely pouring it over the top. Serve on salad plates garnished with lettuce leaves. Place a maraschino cherry on top and this is sufficient to serve for six person.

2) Fruit and Nut Salad

Slice two bananas, two oranges and mix them with one-half cup of English walnuts and the juice of one-half lemon with French dressing. Serve on lettuce leaves.

3) Hungarian Fruit Salad

Mix together equal parts of banana, orange, pineapple, grapefruit and one-half cup of chopped nuts. Marinate with French dressing. Fill apple or orange skins with mixture. Arrange on a bed of watercress or lettuce leaves. Sprinkle with paprika.

4) Russian Fruit Salad

Peel and pit some peaches, cut in slices and add as much sliced pineapple, some apricots, strawberries and raspberries, put these in a dish. Prepare a syrup of juice of two lemons, two oranges, one cup of water and one pound sugar, a half teaspoon of powdered cinnamon, grated rind of lemon, add one cup red wine and a half glass of rum. Boil this syrup for five minutes, then pour over the fruit, tossing the fruit from time to time until cool. Place on ice and serve cold.

5) Summer Mix Fruit Salad

Any agreeable combination of fruits which may be obtained during the same season will be suitable for summer mix salad. The combination given in the accompanying recipe includes strawberries, pineapple, and cherries. However, pineapple and cherries may be used alone, or strawberries and pineapple may be used without the cherries, or red raspberries may be used to garnish such a salad.

3/4 c. strawberries, cut into halves
3/4 c. pineapple, cut into dice
3/4 c. sweet cherries, seeded
Lettuce
Fruit-salad dressing

Prepare the fruits just before serving. Put them together, place on salad plates garnished with lettuce, and serve with the fruit-salad dressing.

There are more salad recipes that you could possibly make for everyday in a month. If you would like more tips and advice about healthy and simple to make salad recipes, learn more at http://saladrecipes.pizzarestaurantbusiness.com

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How To Make A Warm Salad Recipe

Warm salads make delicious appetizers, lunches or dinners and the contrast of a warm topping with a chilled salad base is really good. If you want to make something unusual, what about starting the day with a poached egg breakfast salad? Simply poach an egg in a pan of water and broil a couple of halved tomatoes. Top some baby leaf spinach with a couple of chopped slices of lean ham and the egg and tomatoes.

The baby leaf spinach is a nice alternative to lettuce and the egg, tomato and ham topping might be simple but the flavors are well balanced and this is a hearty yet delicious breakfast. You can make it in ten minutes and it only contains about one hundred and sixty calories, which is less than half of the calories in a bowl of cereal.

Hot Chicken Salad

Chicken is a popular salad ingredient and you can make a really nice warm chicken salad with ingredients like almonds, celery, and bell peppers. Dice a pair of skinless, boneless chicken breast fillets and finely chop two onions and two bell peppers. Melt a pat of butter in a skillet and saute the chicken over a moderate heat. Shred a handful of lettuce and chop a couple of stalks of celery.

Add the onions and bell peppers to the skillet with the chicken and keep cooking until the vegetables are crisp-tender and the chicken is cooked through. Toss the lettuce and celery with two tablespoons of sultanas and an ounce of toasted almonds. Toss in the cooked chicken and vegetables. Divide the mixture between two plates and drizzle some tomato-flavored salad dressing over it.

Warm Roasted Vegetable Salad

This recipe is simple to follow and it is hearty as well as healthy. Vegetables are a great choice whether you are vegetarian or simply looking for healthy recipes. The following recipe contains potatoes, garlic, pine nuts, mustard, and lots more.
What You Will Need:

• 1 lb peeled sweet potatoes, in 1 1/2 inch cubes
• 1 lb peeled potatoes, in 1 1/2 inch cubes
• 1 red onion, in wedges
• 1 red bell pepper, in thick slices
• 3 oz baby arugula leaves
• 1/4 cup toasted pine nuts
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• 4 peeled garlic cloves
• 2 teaspoons wholegrain mustard
• 2 tablespoons chopped fresh oregano leaves
• 2 tablespoons lemon juice

How To Make It:
Preheat the oven to 400 degrees F. Put the sweet potato, potato and 2 tablespoons of the oil in a bowl and toss well. Arrange this mixture in a single layer on a baking sheet and season with salt and pepper. Bake for 20 minutes. Turn the potato cubes over and add the red onion, pine nuts, and bell pepper. Roast for about 20 minutes or until the vegetables are tender and golden brown.

Make the dressing while the vegetables cool. Put the remaining oil in a screw-top jar with the mustard, oil, oregano, and lemon juice. Screw the lid on tightly and shake well to combine. Toss the arugula, vegetables, and pine nuts with the dressing and serve.

Warm salads are great for when the weather is cool but you still want something healthy and light. You can even make a warm crab salad recipe by using freshly cooked crab. A salad with crab is wonderful as an appetizer and entree and there are many different varieties of crab pasta salad to choose from.
Why be Crabby When You can be a Salad - CrabSalads.com

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Healthy Bean Salad Recipes - They Are Perfect For Diabetics

Beans are nutritious, healthy, versatile, and make great salads. Legumes and beans are an important part of a diabetic diet, especially garbanzo beans or chickpeas as they are sometimes called. Below is a great recipe for a Garbanzo Bean Salad with a great yogurt dressing. This salad is not your usual salad and is a perfect salad to serve your family and friends. You will no doubt have many requests for your recipe. This is a great salad choice for diabetics as well as anyone.

The other recipe is for a Bean and Bacon Salad. This recipe is a salad featuring green beans and bacon. It is also diabetic friendly with its use of boiled eggs, bacon, and healthy olive oil. Both of these salads are sure to spark your interest and your taste buds.

GARBANZO BEAN SALAD

2 cups finely shredded carrot
1 1/2 cups thinly sliced bell pepper
1 1/2 cups chopped plum tomatoes
1/4 cup finely chopped red onion
2 cans (15 1/2-oz each) cans garbanzo beans, drained
12 cups salad greens

In a large bowl, combine carrots, bell pepper, tomatoes, onion, and beans. Pour 1/2 cup of Yogurt Dressing (recipe follows) over carrot mixture and toss gently to coat. To serve place 2 cups of salad greens on a plate. Drizzle greens with 1 tbsp of the following dressing. Top with 1 1/3 cups of the vegetable mixture.
 Makes 6 servings

GARBANZO BEAN SALAD DRESSING:

1/3 cup chopped fresh cilantro
2 tbsp olive oil
1 tbsp lemon juice
1 1/2 tsp curry powder
1/4 tsp salt, optional
1/2 tsp bottled minced garlic
1/4 tsp freshly ground black pepper
8-oz plain fat-free yogurt
In a small bowl, combine all ingredients using a whisk.

BEAN AND BACON SALAD

2 cans (16 oz each) whole green beans, drained
1/2 cup chopped onion
1/3 cup extra-virgin olive oil
1/4 cup vinegar
1/4 tsp salt, optional
1/4 tsp black pepper
4 hard-boiled eggs, chopped
1/4 cup light mayonnaise
1 tsp prepared mustard
2 tsp vinegar
dash of salt, optional
4 slices bacon, fried crisp and crumbled
paprika for garnish
Combine beans, onions, olive oil, 1/4 cup vinegar, 1/4 tsp salt, and pepper. Toss mixture lightly; cover and refrigerate.

Mix eggs, mayonnaise, mustard, 2 tsp vinegar, and dash of salt. Just before serving, drain chilled bean mixture, add the bacon and toss well. Place each serving on a lettuce leaf. top with a spoonful of the egg mixture and sprinkle with paprika for garnish.
Yield: 6 servings

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.blogspot.com
She also shares her vintage recipe collection at http://grandmasvintagerecipes.blogspot.com

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Some Simple Salad Recipes

Salad is an important part of a meal. The colorful combination of salad ingredients can satisfy both your eyes and your palate. Health buffs also love the low-calorie content of vegetable and fruit salads. There are basically four types of salads. When a salad is served at the beginning of a meal, it is considered as an appetizer because it acts as a stimulant to the appetite. Remember to keep the portions small so that you won't feel full. Here is a recipe for a salad that is served as an appetizer for a meal. I named this "Aurora's Salad" because I learned this recipe from my grandmother, Aurora.

Aurora's Salad with Balsamic Dressing

Serves 2

1 200-gram pack of mixed greens
1 cup diced ripe mango
¼ cup chopped pine nuts (roasted)
For the dressing:
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper to taste

Wash the mixed greens thoroughly. Drain excess water by placing the mixed greens in a salad spinner. Set aside in a large bowl and chill for at least three hours. Meanwhile, to make the dressing in a medium glass jar, combine the balsamic vinegar and extra-virgin olive oil. Cover the jar tightly and shake the mixture vigorously. Adjust the taste by adding an ample amount of salt and pepper. Remove the mixed greens from the refrigerator. Arrange the salad greens evenly on two salad plates. Divide the mangoes and nuts equally for the two plates and sprinkle over the mixed greens. For the final touch, drizzle the dressing over the salad. Use the dressing sparingly. If there is too much dressing in the salad, the mixed greens will become wilted and soggy.

The next type of salad is as an accompaniment to the main dish. Usually, this type of salad should have contrasting colors, textures, and flavors to the entrée. One of the most commonly used salads as a side dish to the main course are cooked vegetables such as string beans or asparagus salad. These are perfectly combined with steaks and roasts. The string beans or asparagus are simply blanched for about two minutes and then shocked in cold water to retain their deep-green color. A pat of butter with salt and pepper is then added for a little flavor. Some might sprinkle sesame seeds for an added garnish.

The third type is a salad used as a main dish. This should be a little heavier than the other types of salads. Adding cooked meat, such as any kind of poultry, fish, pork, or beef will justify its function as an entrée.
Combining more cheeses and eggs to the salad greens and meat will complete the salad. The dressings are often mayonnaise-based as they are heavier and can make your stomach full. The portion or serving size of this type is also larger than the other types of salads. For extra crunch and texture, you may also add some croutons or nuts in the salad.

The last type is a salad served mainly as a dessert. Typically, this salad is made from fruits and is sweetened with sugar. Cream and milk or other dairy products are added. These are best eaten chilled or frozen.

For more information on food and recipes, please visit: Chicken Salad Recipe and Asparagus Recipes.

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Three Easy Bean Salad Recipes

Bean salads are always a big hit at summer barbecues and family get-togethers. They are easy to prepare, inexpensive to make, and make a great accompaniment to any meal. Try one of these easy bean salad recipes at your next family gathering. Your family will be sure to love it.

Three Bean Salad

1 can green beans
1 can kidney beans
1 can wax beans
3/4 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1/2 tsp. salt

Drain beans. Heat the remaining ingredients in a sauce pan until heated through. Pour over beans and refrigerate before serving.

Oriental Bean Salad

1/4 lb. fresh mushrooms, sliced
1/4 c. vegetable oil
1/4 c. lemon juice
2 tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. ginger
1/8 tsp. pepper
1 (9 oz.) pkg. French cut green beans, cooked
1 (9 oz.) pkg. Italian green beans, cooked
2 cups bean sprouts, drained
1/2 cup sliced water chestnuts

Combine vegetable oil, lemon juice, soy sauce, garlic, ginger and pepper; pour over the mushrooms and toss to coat. Combine remaining vegetables and add to mushrooms; mix well. Chill thoroughly. Turn into serving bowl.

Green Bean Salad

2 (16 oz. each) cans cut green beans
1 small to medium onion, sliced thin
1/2 medium green pepper, cut in thin strips
1/8 tsp. oregano
1/8 tsp. dill weed
1/8 tsp. sweet basil
1/4 tsp. celery salt
1 clove garlic, crushed
1/4 c. red wine vinegar
1/4 c. vegetable oil

Salt and pepper to taste

Drain beans well and place in mixing bowl; add all remaining ingredients (crush herbs before adding for better flavor); toss mixture gently; cover and store in refrigerator at least 2 hours, tossing several times.

Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com

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Easy and Fast Chicken Salad Recipe

Ingredients

• 2 chicken breasts
• 3 tablespoons finely chopped red onion
• 2 to 3 tablespoons finely chopped celery
• 1 large egg, hard boiled, chopped
• 1 tablespoon dill pickle relish
• 1/3 to 1/2 cup mayonnaise, or as needed
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper

Directions

1. Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed.
2. Cook for 30 minutes, then drain and shred.
3. In a bowl, combine the chicken, onion, celery, and egg; toss to blend.
4. Add the relish, 1/3 cup of mayonnaise, salt, and pepper, blend well. Add more mayonnaise, if desired.
5. Enjoy!

This classic chicken salad recipe is easy and fast. It only takes around 35 minutes to prepare (includes 30 minutes cooking) and is healthy and low-fat as well. You can easily freeze the left-overs if you have any and store them for up to 3 months or longer.

You can also make this a seasonal dish if you like by adding cranberries in the winter or other fruits in the summer, like grapes, peaches, strawberries, or whatever you like.

You can scale this recipe up or down as you like with no problems as well, but remember that you can always add more salt but you can't take it away.

If you server this on a sandwich be sure to include a slice of fresh tomato as well, and maybe a pickle or two.

All of the best chicken recipes are at Best Chicken Recipes

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Low-Fat Salad Recipes

Low-fat diet is good to those people who are obese and weight watchers. One of the easiest-to-prepare low-fat meals is the salad diet. Here are the two delicious low-fat salad recipes.

Low-Fat Asian-Styled Pasta Salad Recipe

Serve: 8

Ingredients:
600 g / 20 oz wholewheat penne
500 g / 18 oz frozen soya beans
2 x 250 g / 9 oz pack green beans, trimmed and halved
small knob of ginger, grated
2 tablespoons soy sauce
juice of 2 limes
2 teaspoons sesame oil
4 carrots, grated
100 g / 4 oz alfalfa sprouts
2 small bunches coriander, leaves roughly chopped

Preparation:

1. Cook the pasta in a pan of boiling water until just softened. Transfer the pasta to a colander, but retain the water. Refresh the pasta under the cold water, drain and set aside.
2. Cook the soya beans and green beans in the boiling water for 5 minutes, then pour over to the pasta in the colander.
3. In a large bowl, combine ginger, soy sauce, lime juice and oil. Then, transfer the cooked pasta and beans from the colander to the bowl.
4. Add in the carrots, alfalfa sprouts and coriander.
5. Toss well and serve

Per serving: Fat 6 g, saturated fat 1 g

Low-Fat Prawn Noodle Salad Recipe

Serve: 4

Ingredients:

200 g / 8 oz rice noodles
4 carrots, grated
200 g / 8 oz sugar snap peas, shredded
200 g / 8 oz baby leaf spinach
170 g / 6 oz cooked peeled prawns
For dressing:
2 red chilis, seeded and finely chopped
6 tablespoons rice vinegar
2 teaspoons caster sugar
2 teaspoons fish sauce
2 tablespoons roughly chopped mint

Preparation:

1. Bring a pan of water to a boil. Remove from heat. Place the noodles to the boiled water and cover for 5 minutes. Refresh under cold running water and drain.
2. Transfer the noodles to a bowl. Add in the carrots, snap peas, spinach and prawns.
3. To prepare the dressing, combine the chilis, rice vinegar, sugar, fish sauce and mint in a separated bowl. Mix until the sugar is fully dissolved.
4. Pour the dressing over to the noodle salad and toss.
5. Divide equally amongst the serving bowls and serve immediately.

Per serving: Fat 1 g, saturated fat 0 g

If you are health conscious, we would like to welcome you to our all free Healthy Food Recipes site. If you are a coffee lover, all great coffee recipes are available at no cost to you at our aromatic website.

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