Salads with Fruit!

Now, I'm not talking about fruit salads...I'm talking about savory salads that happen to have fruit in them.

I like my salads to have a lot of "junk" in them (by "junk," I don't mean unhealthy ingredients...I mean a LOT of ingredients--like fruits, vegetables, and nuts). A salad with simply lettuce and maybe a few tomatoes and some dressing gets a little boring for me. Now, don't get me wrong, I love a nice garden salad...but a garden salad to me is a salad that has lettuce, tomato, cucumbers, croutons, bell peppers, shredded carrots, peas, beets, and then dressing.

The first salad is a relatively new discovery and it is perfect for fall because it features some lovely fall fruits--such as apples and pears. The next salad has a yummy combination of strawberries, kiwifruits, and macadamia nuts (an old family favorite). The final salad is a spinach salad with strawberries and dill. Because of the strawberries, the last two salads are more summer friendly (unless you want to shell out the big bucks for strawberries and kiwifruits when they aren't in season!).

I must apologize that I currently only have a picture of the first salad...but as soon as I get a chance to make the other two salads again, I'll photograph them and add them to this post as well. (Which I am also doing for all of our past posts, by the way. If I didn't have a picture originally, I am adding pictures to our blog when I make the recipes again. So go back and take a look!)


Lori Cannon's Cashew Salad

Ingredients:

Salad:

3 romaine lettuce hearts, chopped
4 cups cashews
1 6-oz. bag dried cranberries
2 apples, chopped
2 pears, chopped
4 oz. Swiss cheese, cubed

Dressing:

3/4 cup canola oil (see notes)
2/3 cup sugar (see notes)
1 Tbsp red onion, finely grated
1/2 tsp salt
2 Tbsp poppy seeds
1 tsp ground mustard
1/3 cup fresh lemon juice

Directions:

Prepare dressing the day before by combining all dressing ingredients. Combine all salad ingredients and toss with dressing immediately before serving.

Makes 12 servings.

Source: From the Worldwide Ward Cookbook by Deanna Buxton, recipe submitted by Jerrie Madison of the Winchester Hills 2nd Ward in St. George, Utah.

Notes: This makes a massive salad. But in my opinion, it makes waaaaaay more salad dressing than you will ever need. I mean, who needs 2 cups of salad dressing! I would suggest slightly decreasing the oil and sugar. I would use 1/3-1/2 cup of canola oil and 1/3 cup sugar instead. Also, I would suggest tossing the salad in batches as needed. So, for instance, if you're only going to eat 1/3 of the salad that day, reserve the other 2/3 of the salad and toss what you plan to eat with enough dressing to coat the salad nicely. Then, the rest of the salad will still be fresh enough the next day and you can just toss it with some more dressing. Seriously, this salad doesn't keep for longer than one day once the dressing is added.

Macadamia, Strawberry, and Kiwi Salad

Ingredients:

1/4 cup white grape juice concentrate
3 tablespoons white wine vinegar or cider vinegar
2 teaspoons canola oil
1/2 teaspoon salt
1/4 teaspoon onion powder
10 cups torn mixed salad greens
8 large fresh strawberries, quartered
1 kiwifruit, peeled and sliced
2 tablespoons sliced green onion
2 tablespoons chopped macadamia nuts, toasted

Directions:

In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Refrigerate until serving. Set aside 2 tablespoons of dressing. Place the greens in a salad bowl and drizzle with remaining dressing. Top with strawberries, kiwi and onion; drizzle with reserved dressing. Sprinkle with nuts.

Yield: 8 servings

Nutrition information: One serving ( 1 1/4 cups) equals 67 calories, 3 g fat, 0 cholesterol, 165 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g protein.

Source: Taste of Home's Light and Tasty Annual Recipes 2002 cookbook (the recipe is called "Colorful Tossed Salad" in the book...which is why I always have a hard time finding it when I look for it!). Submitted by Lee Bremson, Kansas City, Missouri.

Notes: If you like more strawberries, kiwifruit, or macadamia nuts, by all means, add some more! I usually do! Also, add your own desired amount of dressing. Don't feel like you need to add it all. Or if you love a ton of dressing, double it!

Strawberry Spinach Salad

Ingredients:

8 cups torn fresh spinach or whole fresh baby spinach
2 cups sliced fresh strawberries
2 tablespoons finely chopped onion
1 tablespoon sunflower kernels
1/2 teaspoon sesame seeds, toasted
2 tablespoons canola oil
2 tablespoons red wine vinegar or cider vinegar
4 1/2 teaspoons sugar
1 1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground mustard

Directions:

In a salad bowl, combine the spinach, strawberries, onion, sunflower kernels, and sesame seeds. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and gently toss to coat.

Serve immediately.

Yield: 8 servings

Nutrition information: one serving (1 cup) equals 68 calories, 4 g fat, 0 cholesterol, 61 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.

Source: Taste of Home's Light and Tasty Annual Recipes 2002 cookbook. Submitted by Cathy Linzbach, East Grand Forks, Minnesota.

Notes: Again, add your own desired amount of dressing.