CHERRY FRUIT SALAD WITH YOGURT DRESSING (dairy)
2 cups pitted fresh
sweet cherries
1 small fresh pineapple, pared and cut into spears
1 grapefruit, peeled and cut into segments
1 orange, peeled and cut into segments
1/2 small honeydew melon, pared and cut into spears |
1/2 cup plain yogurt
(vanilla is OK too)
3 tablespoon orange juice
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 tablespoon sugar |
Arrange cherries, pineapple, grapefruit, orange, and melon on serving
dish.
Serve with Orange Yogurt Dressing. To make the Orange Yogurt Dressing: In
a bowl combine the yogurt, orange juice, mayonnaise, lemon juice, and
sugar; blend until smooth. Sprinkle with 1 teaspoon orange peel if
desired. Serves 4.
ZINGER FRUIT SALAD (pareve)
The OU
recommends the following procedure to ensure that strawberries are
not infested with insects:
1. Carefully remove the green leaf of the strawberry without making
a hole in the top of the berry. If a hole was made, the strawberry
should then be cut in half, allowing you to wash both the inside and
outside of the strawberry.
2. Place the berries in cold water while adding a few drops of
non-scented concentrated liquid detergent or vegetable wash.
3. Allow the berries to soak for a few minutes.
4. Carefully wash off the entire surface of the strawberry.
5. Gently dry each berry. |
1 large mango, peeled
and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced |
Honey Orange Dressing:
1/3 cup unsweetened orange juice
2 tablespoon lemon juice
1 1/2 tablespoon honey
1/4 teaspoon ground ginger
dash of nutmeg
|
In a large bowl combine all the fruit and set it aside. In another bowl
combine the orange juice, lemon juice,
honey, ginger and nutmeg and mix to combine.
Just before serving, pour the Honey Orange Sauce over fruit
and serve. Serves 8 to 10.
DRIED FRUIT SALAD (pareve)
This is a winter salad but can be made ahead of time and taken with on a
trip.
8 prunes pitted prunes
1/4 cup dried apricots
1 cup apple juice
1 cinnamon stick
1/2 teaspoon whole cloves
1 banana, peeled and sliced |
1 large orange,
peeled, sectioned, and cut into bite-size
1 apple, cored and chopped
1/2 cup orange juice
3 tablespoons orange marmalade
1/4 cup chopped pecans |
Combine prunes, apricots, apple juice, cinnamon stick, and cloves in
saucepan. Bring to a boil, remove from heat and let soak overnight in
refrigerator. Remove the dried fruit and divide the prunes, apricots,
banana,
orange and apple among 4 dishes. Strain apple juice and add orange juice
and orange marmalade. Mix together and pour over fruit. Top with chopped
pecans. Serves 4.
CELERY AND APPLE SALAD DIJON
A Note about Celery
1. Remove and discard all side leaves and branches.
2. Holding celery stalk firmly under a heavy stream of water, brush
down both the inside and outside of the celery stalk with your
finger or a vegetable brush.
3. If a worm is spotted in the celery stalk, slit open celery stalk,
remove worm and wash thoroughly. |
2 tablespoons
mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon cider vinegar
1/4 teaspoon sugar
1 teaspoon minced fresh tarragon leaves or 1/4 teaspoon dried,
crumbled
|
4 ribs of celery, cut
into 1 1/2-inch matchsticks, plus celery leaves for
garnish
1 crisp tart apple, cut into 1 1/2-inch matchsticks
|
In a bowl whisk together the mayonnaise, the mustard, the vinegar, the
sugar, the tarragon, and salt and pepper to taste until the dressing is
smooth and add the celery and the apple. Toss the salad and serve
it garnished with the celery leaves.
From Bon Appetite
RAINBOW FRUIT SALAD (pareve)
The OU
recommends the following procedure to ensure that strawberries are
not infested with insects:
1. Carefully remove the green leaf of the strawberry without making
a hole in the top of the berry. If a hole was made, the strawberry
should then be cut in half, allowing you to wash both the inside and
outside of the strawberry.
2. Place the berries in cold water while adding a few drops of
non-scented concentrated liquid detergent or vegetable wash.
3. Allow the berries to soak for a few minutes.
4. Carefully wash off the entire surface of the strawberry.
5. Gently dry each berry. |
2 cups cubed fresh
pineapple
1 pint fresh strawberries, hulled and sliced
2 kiwi fruit, peeled and sliced
3 medium bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
1 pint blueberries
|
Sauce:
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 teaspoon. grated orange peel
1/2 teaspoon. grated lemon peel
1 teaspoon. pure vanilla extract
|
In a sauce pan, bring to boil all ingredients for sauce except vanilla;
simmer 5 minutes. Add vanilla and cool. Meanwhile, in a large clear glass
salad bowl, arrange fruit in layers in order listed. Pour sauce over
fruit.
Cover and refrigerate several hours. Serves 8 to 10.
Eileen Goltz, a
professional chef and caterer, is the author of the new cookbook,
Perfectly Pareve.
© Eileen Goltz 2004
