Coconutty Fruit Salad

Ingredients


6 oranges, peeled and cut into bite-sized pieces
1 apple, cut into bit-sized pieces
2 bananas, sliced
1 large can pineapple chunks, drained (save some juice)
1 large jar maraschino cherries, drained
1/2-1 cup sweetened coconut
orange juice (optional)


Preparation


Mix all ingredients together.  You may use the orange peels to squeeze extra orange juice into the salad or you might add orange juice or some left over pineapple juice.  You need something acidic to keep the bananas from browning and it also adds a nice flavor.

-Sarah

Bean Salad

A summer favorite -- fresh and delicious.

Ingredients


1 can kidney beans, drained and rinsed
1 can garbonzo beans, drained and rinsed
1 can cut green beans, drained and rinsed
half of a small red onion, sliced thin
2/3 cup white/cider vinegar
1/3 cup oil
3/4 cup sugar or 1/2 cup Splenda
1 t. salt
1/2 t. pepper
1 T Dill Weed


Mix all ingredients together and chill.


- Sarah

Caprese Salad

Ingredients

ripe, red, beautiful tomatoes, sliced
fresh mozzarella
fresh basil
good olive oil
good balsamic vinegar
salt and pepper

Preparation

Arrange sliced tomatoes on a plate and sprinkle with salt and pepper. Lay slices of fresh basil and mozzarella on each tomato slice and drizzle with as little or as much olive oil and balsamic vinegar as you like. Delicious.

- Sarah

Advocado Chicken Salad

Another one of my clean out the fridge recipes... pretty yummy though!

Rotisserie Chicken (chopped)
1/2 Red onion (chopped)
1 Avocado (chopped)
2 Roma tomatoes (chopped)
1/2 C. Feta cheese
1 Tbs. Lime Juice
1/2 tsp. Cumin
Salt and Pepper to taste

Mix and eat! I like to serve it over over tortellia chips topped with lettuce and a dollop of sour cream. Enjoy! Rachel

Gluten Free...

Okay, so I have been trying (key word being trying) to go Gluten free for about a month now. This has been hard, mostly I get really hungry and the only the around has flour in it! Ahh... I'm still working it -- Priss convinced me and then the doctor ordered it. As a result, I have been cooking differently lately. My greatest success recent was this...

Edamame Salad (my very own recipe!)

1 bag frozen shelled edamame (thawed)
4 roma tomatoes (diced)
1 can corn (drained and rinsed)
1 red onion (chopped)
1 tbls olive oil
4 green onions chopped (may substitute basil or chives)
1 small bag sliced almonds
2 tsp lime juice
1 small container crumbled feta cheese
salt and pepper to taste

In skillet heat olive oil over medium heat. Add red onion, edamame, salt and pepper and cook till tender. Add corn and lime juice and cook until heated through. Remove from heat and let cool to your desired temperature. Add tomato, feta, and almonds - stirring till combined. Top with green onions. Serve warm, room temperature, or cold. For those of you not going gluten free, this salad would go well with a side of cous couse also flavored with olive oil and lime juice.

Enjoy my latest creation!

Love, Rachel