Seasonal Fresh Fruit Salad with Honey, Mint and Lime Dressing

2 cups rinsed strawberries sliced

2 cups rinsed whole blackberries


2 cups rinsed whole raspberries



Dressing:

2 tbsp. Honey

1 lime juiced

2 tbsp. Mint leaves chopped



Note: You can use fresh mango, watermelon or nectarines when they are in season.



In a small bowl, whisk together honey and lime juice.


Place all cleaned fruit into a large mixing bowl. Add mint leaves to the fruit. Pour honey and lime mixture over the fruit and gently mix. 


Serve.  Fruit salad can be stored for up to 2 days in the refrigerator.



Comments

Post a Comment

Popular posts from this blog

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil salad: While the tilapia is marinating
Read more

Roasted Cauliflower and Garlic

  Roasted Cauliflower and Garlic 1 head of cauliflower chopped into florets 2 tbsp extra virgin olive oil 3 cloves of garlic minced 1 tsp each salt and pepper 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped Preheat oven to 400 degrees. Line a baking sheet with foil. In a large bowl, toss cauliflower florets with extra virgin olive oil, garlic, salt and pepper. Spread the florets evenly  in 1 layer on the sheet pan. Roast in the oven for 15-20 minutes or until the florets are fork tender and slightly browned. Top roasted cauliflower with Parmesan cheese and fresh parsley.  Serve.
Read more

Harvest Roasted Vegetables

Image
  Harvest Roasted Vegetables 12 slices of bacon 1 lb. cleaned brussel sprouts halved 1 lb. butternut squashed, peeled, seeded and diced 1 cup fresh cranberries  1 large sprig of fresh rosemary with leaves removed and chopped 1/2 cup chopped pecans 1/2 tsp salt and 1/4 tsp pepper Optional:  Drizzle of maple syrup right before serving (approximately 1-2 tbsp.) Preheat oven to 400 degrees Line a baking sheet with foil. In a large skillet, cook bacon until crispy over high heat.  Remove bacon from the skillet and chop into small pieces.  Reserve 1/4 cup of the bacon drippings.  If you have less than 1/4 cup of bacon drippings, add extra virgin olive oil to equal 1/4 cup. In a large mixing bowl, add halved brussel sprouts, diced squash, fresh cranberries and rosemary. Drizzle bacon drippings, salt and pepper over the vegetables and mix well to combine. Spread vegetables in one layer on the baking sheet.  Bake for 40-45 minutes until vegetables are tender. Transfer vegetables to a serving di
Read more