Grannys Summer Fruit And Veggie Salad Recipes

FRESH FRUIT AND VEGETABLE SALAD WITH CHILE AND LIME

Steps:

• Peel the jicama and cut into matchstick-size pieces. You should have about 1 cup. Peel alternating strips from the cucumber, then halve and slice one half into thin slices. Store the other half for another use. Halve the cantaloupe, discard the seeds and scoop out 1 cup melon balls. Reserve the rest for another use. Trim the peel from the pineapple and halve. Reserve half for another use. Halve the remaining half, remove the core, and thinly slice. Peel the mango, cut off the cheeks, and thinly slice.
• Combine the prepped fruit in a bowl with the raspberries. Add the honey, lime juice, zest, some salt and chile powder to taste.
• Cover and marinate in the refrigerator for at least 30 minutes before serving.

GRANNY'S SUMMER FRUIT AND VEGGIE SALAD

Steps:

• Prepare all ingredients and put into a large bowl. Toss all ingredients together except salt and lemon juice until fruit and vegetables are well coated. Add salt and lemon juice to your taste. Serve on a lettuce leaf on salad plate.
• Try these add ins: grilled chicken breast strips or pecans or walnuts. You might even like to add dried cranberries.

FRUIT 'N' VEGGIE SALAD

Steps:

• Combine oil, vinegar, honey and salt in a jar with a tight-fitting lid; shake well.
• In a small bowl, combine remaining ingredients. Drizzle with dressing and toss to coat.