Ingredients 1 bunch fresh mint, chopped (I used a very small handful, plus 4 small basil leaves) 1/4 cup lemon juice, from about 1 lemon 1/4 cup simple syrup, recipe follows 1/8 teaspoon amaretto (I used Grand Marnier) 2 cups watermelon balls, from about half a watermelon 2 cups cantaloupe balls, from about 1 cantaloupe Directions In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth. In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve. Simple Syrup: 1/2 cup water 1 cup sugar In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. Yield: 1 cup
Spinach Salad w/ Poppy Seed Dressing
Servings: 8
“Baby spinach is topped with a colorful array of fruit in this easy salad.”
Ingredients
- 2 (10 ounce) bags baby spinach (I used a little more than half)
- 2 bananas, sliced
- 12 fresh strawberries, sliced
- 1 (10 ounce) can mandarin oranges, drained (I doubled this)
- 1/2 cup dried cranberries
- 1/2 cup pine nuts
- 1 cup poppy seed salad dressing (I used a bunch less than this)
Directions
- Place spinach in a large bowl.
- Arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top.
- Toss with poppy seed dressing before serving.
Poppy Seed Salad Dressing
Servings: 14
Ingredients
- 1/2 cup sugar (recipe called for 3/4 but 1/2 was plenty)
- 1/3 cup cider vinegar
- 4 1/2 teaspoons grated onion
- 3 teaspoons ground mustard
- 1 teaspoon poppy seeds
- 1/2 teaspoon salt
- 1 cup vegetable oil
Directions
- In a small bowl, combine the first six ingredients.
- Slowly add oil, while whisking briskly.
- Cover and refrigerate until serving.
Couscous with Orange and Almonds
Ingredients
- 2 cups instant couscous
- 2 cups boiling water
- 1 teaspoon salt, plus more for seasoning
- 1 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 medium onion, thinly sliced
- 1 orange, peeled, segmented and diced
- 3 tablespoons finely chopped fresh mint leaves
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 head radicchio, shredded
- Freshly ground black pepper
- Toasted slivered almonds
Directions
- Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes.
Remove the cover and fluff with a fork. - Whisk together the orange juice, vinegar and olive oil in a small bowl.
Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork. - Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste.
Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.