Mango Peach Strawberry Raspberry Salad Recipes

STRAWBERRY MANGO SALAD

Steps:

• In a serving bowl, combine the salad greens, mango, strawberries and cranberries. In a small bowl, whisk the oil, sugar, vinegar and salt. Pour over salad; toss to coat. Sprinkle with almonds.

RASPBERRY & MANGO SALAD

Steps:

• In a small pan, bring the cranberry juice and sugar to a rolling boil, then remove from the heat and leave to cool.
• Meanwhile, peel and thinly slice the mango, then tip into a large bowl with the raspberries. Pour the cranberry syrup over, then spoon into bowls. Serve with scoops of ice cream or spoonfuls of yogurt.

STRAWBERRY SPINACH SALAD WITH RASPBERRY DRESSING

Steps:

• In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart., In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.

PEACH MANGO CAPRESE SALAD

Steps:

• Place the first 6 ingredients in a large bowl. For dressing, place vinegar, basil, honey, salt and pepper in blender. While processing, gradually add oil in a steady stream. Pour over peach mixture; gently toss to coat. Refrigerate until serving. Garnish with additional basil.

STRAWBERRY AND MANGO SALAD

Steps:

• Place the almonds in a small, heated frying pan, and roast them for about 2 minutes. Once they start getting aromatic and turn golden brown, take off the frying pan and set aside.
• Place the salad of your choice and basil into a large bowl. Add chopped strawberries and mango and mix all to combine.
• Top with crumbled feta cheese and toasted flaked almonds and mix again to combine the ingredients well.

RASPBERRY SALAD

Steps:

• First layer: Dissolve jello in the boiling water.
• Add the raspberries, which have been partially thawed.
• Pour into a bundt pan & refrigerate until set, approx 2-3 hours.
• Second layer: Whip cream cheese with mixer (it is best to have the cream cheese at room temp, I take it out of fridge when I put the jello in to set).
• Mix in the powdered sugar & Cool Whip and whip well.
• Spread over set jello & place in refrigerator.
• Third layer: I crush the pretzels in a gallon size ziploc bag & use a rolling pin. Could also crush using a blender & doing 1/2 at a time, making sure not to make them too fine.
• Mix melted butter, sugar & pretzels together.
• Bake in 350 degree oven for 15 minutes, stirring every 5 minutes.
• Stir & cool slightly then sprinkle over the second layer.
• Refrigerate until ready to serve. Place bundt pan in sink of warm water for a minute, slip a knife around the edges in a couple spots to loosen from pan, place serving plate on top & flip to unmold the salad. Slice & serve.
• Hint-If you choose to make this in a 9x13 cake pan instead of a bundt pan, you could reverse the layers & just bake the pretzel layer in the bottom of the cake pan for 10 minutes without stirring & cool slightly. You need to be very careful spreading the second layer over the pretzel layer. Then the jello layer goes on top & refrigerate overnight. This way you don't have to wait for the jello to set before completing the other 2 layers & you would not unmold. This way works best if bringing to a potluck.

MANGO, BANANA AND BLUEBERRY SALAD

Steps:

• Combine dressing ingredients and pour it over salad.
• Serve on watercress, if desired.

CRANBERRY RASPBERRY SALAD

Steps:

• Dissolve jello in 2 cups boiling water.
• Add 1 can cranberry sauce.
• Stir until well blended.
• Add remaining ingredients in order given.
• Raspberries will thaw as they are stirred in hot jello.

MANGO-STRAWBERRY SALSA

Steps:

• Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.

SUGAR FREE RASPBERRY SALAD

Steps:

• Empty the Jello mixes into a large bowl. Add the entire tub of Cool whip and stir it well making sure to incorperate the jello mixes well.
• Add the fruit and coconut and stir in well. I like to add the bananas just before I serve it because they do brown some, but you could add them now if you don't mind it.
• Put saran wrap on top of the bowl and put in the fridge.
• You may want stir the jello again before you serve and make sure it is mixed well.
• This can be made a day ahead, but if you can't wait that long, chill for at least 3 hours!