Fresh Mango Pineapple Salsa

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With the big Football game almost here (if you watch American football) this is a great item to serve along with guacamole or a black bean dip. It is easy and very yummy and refreshing.

  • 1 cup diced fresh pineapple
  • 1 cup diced fresh mango
  • 1/2 cup diced red bell pepper
  • 1/8 cup fresh cilantro leaves, finely chopped
  • 1/8 cup fresh lime juice
  • 1 tbsp. honey
  • pinch each of cayenne pepper, ground cumin and sea salt
  • 1 bag of corn tortilla chips for all the dipping.

Feel free to use any type of chip or cracker. Your house – your rules. Enjoy!

Bonnie

This post was posted in Hors d'Oeuvres

Yellow Beet and Citrus Salad

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Salads can be humdrum sometimes, and this one will change the whole picture.

  • 2 tbsp. Olive Oil
  • 1 tbsp. Fig Balsamic Vinegar
  • 1 small radicchio head
  • 1/2 fennel bulb, trimmed and sliced very thin
  • 1/4 cup Italian parsley, pinched off stem
  • 3 – 4 golden beets, cooked and sliced thin
  • 2 small peaches, peeled and sliced
  • toasted pecans, coarsely chopped
  • pinch of sea salt
  • squeeze of lime juice

Whisk together the oil, vinegar in the bottom of a large bowl.. Layer in the balance of ingredients, placing the radicchio first.

Cover with saran wrap and place in the fridge until dinner. When ready to serve, toss the salad together. Serve. This is a great salad to serve with a roast or barbecued chicken.

 

Bonnie

This post was posted in Salads

Winter’s Salad

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Of course, we should still eat salads in the cold winter months, and this is a flavourful one, easy to make, nothing outrageous to purchase. Give it a try!

 

  • 2 large blood oranges
  • 1 small head of chicory, torn into small pieces
  • 2 heads of Belgian endive, sliced into 1/4 inch slivers
  • 1/2 small red onion, sliced thin
  • 1/4 cup Arbequina olives, pitted and chopped
  • 2 tsp. olive oil
  • pinch of salt and pepper

Peel the skin off the oranges and all the pith. Holding the oranges over a bowl to catch the juice, cut the membrane on the orange sections and carefully remove.

Put the orange sections in a bowl and set aside. Squeeze any remaining juice from the membranes into the bowl holding the juice.

Add the greens, onion, olive oil, salt and pepper to the bowl with the orange sections. Add the orange juice and toss to mix well.

Serve immediately.

Told you it was simple…..tasty……fresh….and, oh yeah, healthy.

Bonnie

This post was posted in Salads