MERRY BERRY SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Dried cranberries, crunchy apple chunks and toasted almonds dress up this crisp green salad. It's drizzled with a sweet-tart dressing that's a snap to blend. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Combine the first six ingredients. To make dressing, pulse next seven ingredients in a blender, covered, until well mixed. While processing, gradually add oil in a steady stream. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate any leftover dressing.
Nutrition Facts : Calories 367 calories, FatContent 28g fat (3g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 398mg sodium, CarbohydrateContent 28g carbohydrate (22g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
FRESH FRUIT SALAD RECIPE - BBC FOOD
Vary this easy fruit salad with whatever fruits you can find in the shops. Tropical fruits make a nice addition too such as mango, passionfruit or even persimmon or dragon fruit. Skip the syrup if you don’t have time. Each serving provides 159kcal, 1.5g protein, 36g carbohydrate (of which 35g sugars), 0g fat (of which 0g saturates), 4g fibre and 0g salt.
Provided by Ramona Andrews
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 4--6
Number Of Ingredients 15
Steps:
- For the fruit salad, segment the grapefruit and orange, catching the juices in a bowl. Squeeze more juice out of the remaining citrus fruit into the bowl. Set aside the orange and grapefruit segments.
- For the syrup, measure the juice and add water to make 100ml/3½fl oz.
- Peel a large strip of lime zest from the lime, avoiding any of the white pith. Reserve the remaining lime.
- Combine the citrus juice/water mixture and the sugar in a small saucepan. Heat until the sugar has dissolved, stirring once or twice. Add the lemongrass, lime zest and ginger and then bring to a boil. Immediately reduce the heat to a simmer.
- Simmer over a low heat for 10 minutes. Turn off the heat and leave the syrup to cool.
- For the fruit salad, remove the seeds from the pomegranate and slice the banana.
- Peel another slice of zest from the lime using a vegetable peeler, avoiding any of the white pith. Slice it very finely and reserve this for decoration. Set aside the remaining lime as you will need the juice.
- Cut the grapes in half and slice the kiwi.
- Finally chop the pear and apple, pouring a little lime juice over the apple to retain its colour.
- Combine all the fruit in a large bowl or in individual serving dishes or Martini glasses. Pour over the syrup, to taste. You may not need to use all the syrup – any remaining syrup can be used in cocktails or added as a sweetener to herbal tea. Decorate with strips of lime and a sprig of mint.
Nutrition Facts : Calories 159kcal, CarbohydrateContent 36g, FatContent 0g, FiberContent 4g, ProteinContent 1.5g, SaturatedFatContent 0g, SugarContent 35g
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Preheat the oven to 220°C/Fan 200°C/gas 7.
Lightly grease two baking sheets.
Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit.
Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (½in) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.
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