March 29, 2024

My Favorite Fruit Salad Recipe

Yummy is the best way to describe this dish. It is perfect for the summertime when you have fresh fruit readily available. You can make a meal of it or it is a perfect healthy side dish too.

Boyd1

 

 

 

 

 

 

 

 

 

 

 

Ingredients:
Bag of fresh spinach leaves
Pint of strawberries
2-3 Peaches
Bag of sliced almonds
Raspberry Vinaigrette Dressing

Directions:

  • Rinse the spinach leaves and the fruit.
  • Cut up the strawberries and peaches in bite size pieces.
  • Combine the spinach leaves, fruits and almonds in a bowl. You can also add fresh blueberries or any other of your favorite fruits. You can use sunflower seeds or pecans instead of almonds.
  • Toss the salad and drizzle with the dressing. Any type of vinaigrette dressing tastes great with this salad. I have also used balsamic vinaigrette and strawberry vinaigrette.

This salad keeps well in a Tupperware container overnight. If you know you will have leftovers, it is best to add the dressing per serving instead of on the entire salad directly. Approximately 6 servings.

Serve and Enjoy! 🙂
Amy

Christi’s Homemade Granola Recipe

This is a recipe I was a bit hesitant to try at first.  I thought it was going to take a lot of time to make; but I was pleasantly surprised to find just how easy Granola is to make!  I love eating it with a little milk, or served on top of plain yogurt.  My husband even used it on top of his vanilla ice cream!  I hope you will give it a try, and then let me know what you thought of it!

 

Homemade Granola

Granola

 

 

 

 

 

 

INGREDIENTS:

2 cups rolled oats

1/2 cup dried craisins

1/2 cup raisins

1/3 cup shelled sunflower seeds

1/3 cup slivered almonds

3/4 cup shredded coconut

1/2 cup honey

1/2 cup maple syrup

1/4 cup flaxseed

1/3 cup grapeseed (or olive) oil

*You can add other dried fruits, as well.  But craisins and raisins are our favorites!

 

DIRECTIONS:

Preheat oven to 325 degrees.

Mix all ingredients together in a large bowl.  Spread out loosely on a large cookie sheet sprayed with cooking spray.

Bake 25 minutes; stopping every 10 minutes to stir granola.

When finished baking, take out of oven, stir again; allow to cool down on cookie sheet.

After granola has cooled down, store in air-tight container.

 

Happy Eating!

At Home with GCH: Spring Salad Side Dishes

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  This month we are spotlighting vegetarian dishes.  Each Monday will actually be a Meatless Monday!

So, I was talking with my dad about what to make for our family’s get-together on Easter Sunday.  Now, something you should know about us—every event is a food event. 😉  Is your family like that, too?  My contributions this year will be for dinnertime.  By request, I have been relegated the side dishes.  Two of them will be vegetarian salads: Broccoli-Craisin Salad and New Old-Fashioned Carrot Slaw.  Both fit into our healthy but-oh-so-yummy! category nicely!  Yes, there is a good amount of mayonnaise in the broccoli salad, but I think that you will find it balanced out by the rest of the healthy ingredients.  Plus this recipe provides 6-8 servings.  And in the carrot slaw, fat-free greek yogurt is substituted for the majority of the mayo that traditional ‘old-fashioned’ carrot slaw usually contains.  Enjoy!

Broccoli-Craisin SaladIMG_0196

dressing:
3/4 cup good mayonnaise
3 tablespoons honey
3 tablespoons white balsamic vinegar (red wine vinegar also yummy)
freshly ground pepper, to taste

salad:
3 heads broccoli crowns, cut up into small florets – no stems
1/2 cup finely chopped red onion
1/2 cup sunflower kernels/seeds
1 cup craisins (dried cranberries)

Combine dressing ingredients in a small bowl.  Mix together ‘til emulsified;  set aside.

In a salad bowl, toss all salad ingredients ‘til well distributed. Pour dressing over and stir ‘til everything is nicely coated.  Put completed salad into a storage container or bag and refrigerate for a minimum of 2 hours to meld the flavors together (overnight is optimum).

Notes:
The smaller you chop the florets, the nicer this salad will be.  Takes a little time…but so worth it!  I use less mayo than most recipes call for; feel free to add more if you desire. ALSO, for your meat-loving family members, you can add 2-3 slices of crumbled, crispy, cooked bacon; makes for a nice addition!

New Old-Fashioned Carrot SlawIMG_0200

dressing:
1 container lemon greek yogurt
2 teaspoons freshly squeezed lemon juice
2 tablespoons mayonnaise
freshly ground black pepper, to taste

salad:
2 cups julienned carrots *
1/2 cup fresh pineapple, cut in 1/2″ cubes
1/4 cup sliced or slivered almonds
1/4 cup golden raisins

Combine dressing ingredients together in a small bowl; set aside.

Mix all the salad ingredients together in a large bowl, and then pour on the dressing; mix together well.  Place in a storage container or bag; refrigerate for at least 2 hours or overnight so that the flavors can blend together.

Notes:
I buy bagged ‘matchstick’ carrots; usually available with the baby carrots in the produce section of your grocery store.

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God loves you! ♥ (Don’t ever forget that!)

♥ coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com, or leave a comment below.