Crunchy Breakfast Fruit Salad Recipes

CRUNCHY BREAKFAST FRUIT SALAD

Steps:

• Cut apples and pears into roughly 2 cm square chunks, slice the banana into roughly 1 cm thick rounds.
• Mix half the cereal with the yogurt, then mix into fruit.
• If using Splenda, add your desired amount to the fruit mixture and stir in evenly.
• Sprinkle remaining cereal onto top then dust lightly with cinnamon.

BRUNCH FRUIT SALAD

Steps:

• Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside. , In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving.

BREAKFAST FRUIT SALAD

Steps:

• In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit.

BREAKFAST FRUIT SALAD

Steps:

• Combine all fruit in a large bowl.
• Add chopped nuts.
• Toss to mix.
• In a small bowl combine yogurt, applesauce,salt and cardomon, mix well.
• Pour yogurt mixture over fruit and toss gently to coat.
• Chill well and lightly toss again before serving.

CRUNCHY FRUIT SALADS

Steps:

• In medium bowl, mix apple, celery, raisins and dressing until blended. Refrigerate until serving time.
• Just before serving, arrange lettuce leaves in 4 salad bowls or on plates. Spoon apple mixture over lettuce. Top each serving with 1/4 cup cereal. Serve immediately.

CRUNCHY CHOPPED SALAD

Steps:

• Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
• Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
• Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
• Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
• Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
• Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
• Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.