Free The Everything Salad Book by Aysha Schurman Page A

the skin from the kiwi before putting it in the salad or it will ruin the flavor.
    INGREDIENTS | SERVES 6
    1 (8-ounce) can pineapple chunks
    2 cups strawberries, chopped
    1 cup kiwi, peeled and sliced
    ½ cup mango, diced
    4 teaspoons fresh lime juice
    ¼ teaspoon lime zest
    ¼ teaspoon kosher salt
    ¼ cup shredded coconut, unsweetened
Drain the juice from the pineapples into a small bowl. Set juice bowl aside and add chunks to a large mixing bowl. Stir strawberries, kiwis, and mango into the pineapple.
Stir lime juice, lime zest, and salt into the pineapple juice. Mix well. Drizzle mixture over salad and toss to coat. Sprinkle coconut over salad and toss to mix. Serve immediately.
    PER SERVING
    Calories:..........78
    Fat:..........1.5 g
    Protein:..........1.5 g
    Sodium:..........100 mg
    Fiber:..........3 g
    Carbohydrate:..........17 g
Holiday Dried Fruit and Apple Salad
    Fresh apples, which are available in grocery stores year-round, provide a delicate base for the mix of dried fruits in this sweet winter recipe.
    INGREDIENTS | SERVES 8
    2 cups fresh yellow apple, chopped
    2 cups fresh red apple, chopped
    ¼ cup dried apricots, diced
    ¼ cup unsweetened dried cranberries, diced
    ¼ cup raisins, chopped
    ¼ cup dried cherries, diced
    ½ cup walnuts, finely chopped
    1/3 cup orange juice
    ½ teaspoon orange zest
    ½ teaspoon rum extract
    ¼ teaspoon ground allspice
    ¼ teaspoon ground cinnamon
Combine yellow apples, red apples, dried apricots, dried cranberries, raisins, dried cherries, and walnuts in a large mixing bowl. Toss gently to mix.
Stir orange juice, orange zest, rum extract, allspice, and cinnamon together in a small bowl. Mix well. Drizzle over salad and toss well to coat. Serve immediately or cover and chill up to 2 hours before serving.
    PER SERVING
    Calories:..........119
    Fat:..........5 g
    Protein:..........1.5 g
    Sodium:..........2 mg
    Fiber:..........2.5 g
    Carbohydrate:..........19 g
Orange Zest
    Orange zest can be found in the spice section of any grocery store. However, packaged orange zest pales next to fresh zest. To zest an orange, wash the skin well first. Go over the rind lightly with a zester, but make sure you only scrape the orange part of the rind. If you zest to the bitter white pith it will ruin the flavor of the zest.
Melon Pineapple Salad
    This fresh salad can be made with almost any fruit that's in season or any flavor of yogurt.
    INGREDIENTS | SERVES 12
    1 medium cantaloupe
    1 medium honeydew melon
    1 medium ripe pineapple
    ½ cup lemon yogurt
    ¼ cup pineapple-orange juice
    2 tablespoons chopped mint
    ¼ cup honey
Cut cantaloupe and honeydew melons in half, remove seeds, and cut into balls with a melon baller, or cut into cubes. Place in a serving bowl. Remove leaves from pineapple and cut off skin. Remove center core and slice. Add to melon.
In bowl, combine remaining ingredients and mix well. Pour over fruits and toss to coat. Cover bowl and place in refrigerator. Chill for at least 4 hours before serving. Mix gently before serving.
    PER SERVING
    Calories:..........95
    Fat:..........0.5 g
    Protein:..........2 g
    Sodium:..........27 mg
    Fiber:..........1.5 g
    Carbohydrate:..........24 g
Gorgonzola, Apple, and Apricot Fruit Salad
    Gorgonzola cheese has a bite that contrasts wonderfully with the sweet flavors in this mixed fruit salad.
    INGREDIENTS | SERVES 6
    1 cup crisp red apple, chopped with skin intact
    1 cup apricots, diced
    ½ cup plums, sliced
    ½ cup firm green pear, chopped with skin intact
    ¼ cup walnuts, chopped
    1 tablespoon lemon juice
    1 teaspoon fine sugar
    ½ cup crumbled Gorgonzola cheese
    teaspoon poppy seeds
Combine chopped apple, apricot, plum, pear, and walnuts in a large mixing bowl. Toss to mix.
Drizzle lemon juice and sugar over salad. Toss gently to coat fully. Add Gorgonzola to salad and toss to mix. Garnish with a pinch of poppy seeds and serve immediately.
    PER SERVING
    Calories:..........105
    Fat:..........6 g
    Protein:..........3 g
    Sodium:..........134