I never really thought of fruit salad as an appetizer until it was served to me as a first course to a very delicious meal at a dear friend’s house. But it made total sense once I started eating this salad. It’s light and refreshing, it doesn’t fill you up and it’s the perfect start to a meal. Not to mention healthy! This very easy recipe requires no cooking time and very minimal chopping time. It makes way more than you would think, it easily serves four. Don’t skip the lemon flavored yogurt, it makes the dish! This recipe was originally published on AllRecipes.com and you can find the original recipe here. Try this for your next dinner party, you won’t be disappointed!
Waldorf Fruit Salad (Serves 4):
2 stalks of celery, finely chopped
1 Granny Smith apple, cored and chopped
1 Red Delicious apple, cored and chopped
1 nectarine, pitted and chopped
1/2 c walnuts, chopped
1/2 c dried cranberries
8 oz lemon flavored non-fat yogurt
Combine all ingredients in bowl, chill until serving time.
I had this salad as a side dish in an adorable French Bistro in upstate New York. The minute I tasted this, I knew I had to try to recreate this at home. This amazing salad is served slightly warm or at room temperature and couldn’t be any easier – only five ingredients! I’m not sure I captured the original dish exactly, but I like my version better.
Orzo Butternut Squash Salad (6 First Course Servings):
1 cup diced raw butternut squash (see picture below)
8 oz uncooked orzo pasta
3 tbsp grated Parmesan cheese
1 stick of unsalted butter
8 fresh sage leaves
Salt and Pepper to taste
In a medium size sauce pan, bring good amount of water to a boil. Add squash and orzo to water, bring back to a boil and let cook for 12 minutes. Drain well. Meanwhile, melt butter in skillet. Add sage leaves and fry until leaves become dark and fragrant and butter begins to brown (approx 7-9 minutes). Remove sage leaves and drain on paper towel. In large mixing bowl, add orzo and squash. Drizzle brown butter in mixing bowl and add Parmesan cheese. Stir gently to combine. Salt and pepper cooked pasta to taste. Mold each serving in a ramekin or round cookie cutter. Garnish with fried sage leaves.
Making gourmet salads at home is so easy and delicious, anyone can do it. This salad is simple, but packed with great flavor. I’ve taken three of my favorite ingredients and placed them on top of lightly dressed salad greens. The homemade dressing in this recipe tastes so good and is so simple, you’ll never go back to store bought.
Mediterranean Salad (serves 4):
Salad greens (I like a Spring Mix)
Red Wine Vinegar Dressing (recipe below)
2 roasted red peppers, sliced
6 ounces feta cheese, diced (I used Tomato Basil feta)
4 tbsp pine nuts (toasted lightly in dry skillet)
Dressing:
1 1/2 tsp dijon mustard
1/4 cup red wine vinegar
1/4 cup good quality olive oil
1/2 tsp salt
1/2 tsp pepper
For dressing – In a medium bowl, whisk together dijon mustard and red wine vinegar. Add salt and pepper and whisk. While continually whisking, drizzle in olive oil. Note: I like my dressings very acidic, if you do not – add more olive oil.
For salad – Place small skillet over medium heat and add pine nuts, shaking pan occasionally. When pine nuts are lightly toasted, remove skillet from heat. Make dressing. Place individual portion of salad greens (about two small handfuls) in large bowl and spoon 1 1/2 tbsp of dressing over greens. Toss to coat. Plate salad greens and repeat for each individual portion. Divide peppers, feta and pine nuts over the top of each individual portion. Serve and enjoy!
