Moroccan Spicy Carrot Salad

Moroccan Spicy Carrot Salad -

In this dish, Carrots are cut into thin, round pieces and cooked with the spices.

Ingredients:

 1 pound carrots, peeled and sliced into thin rounds
 2 cups water
 2 cloves garlic, minced
 2 tablespoons olive oil
 1/2 teaspoon sweet paprika
 1 pinch cayenne pepper, or to taste
 salt and ground black pepper to taste
 1 tablespoon wine vinegar
 1/2 teaspoon ground cumin
 1/4 cup cilantro leaves

Method:

Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
Stir vinegar and cumin through the carrot mixture.
Remove the pan from heat and set aside to allow salad to cool to room temperature.
Garnish with cilantro to serve.

Moroccan Fruit Salad

Moroccan Fruit Salad -

This is one of the favorite dishes in Morocco. It is made often because fresh fruit is so cheap there.

Ingredients:

6 -8 ounces vanilla yogurt
1 pint fresh strawberries
2 apples, peeled (any kind)
1 -2 banana
2 oranges or 2 tangerines
1 tablespoon sugar

Method:

Cut up the strawberries & place in a bowl. Cut up the apples, bananas & 1 orange & add to the strawberries.
Mix the sugar in with the fruit. Next add the yogurt & stir.
Squeeze the juice from the last orange into the bowl and stir.

Note: The yogurt & juice may separate if it is stored in the refrigerator. Stir before serving.

Fruit Salads

Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from canned fruit.[5]

Although tomatoes are considered fruits, and commonly included in salads, they are not normally an ingredient in Fruit Salad.

Scroll through some yummy fruit salads from below and try out some for yourself :

Juicy Fruit Salad
Easy Fruit Salad
Fresh Fruit Salad
Green Grape Salad
Peach and Berry Salad
Sweet and Tart Strawberry Salad
Drunken Grapefruit Salad
Cookie Salad
Arugula Salad with Avocado Citrus Vinaigrette
Fresh Fruit with Poppy Seed Dressing
Blueberry Walnut Salad
Blueberry Salad
Strawberry-Sauce Crunchy Fruit Salad
Fruit Salad
Pear and Blue Cheese Salad
Apple Salad
Chocolate Caramel Nut Salad
Fresh Cranberry Salad
Winter Fruit Salad with Lemon Poppyseed Dressing
Orange Cream Fruit Salad
Chicken Berry Salad
Orange Ginger Tuna Salad
Fennel and Orange Salad
Mojito Fruit Salad
Instant Pistachio Salad
Perfect Summer Fruit Salad
Curried Fruit Sauce

Curried Fruit Sauce

The curry powder in this treat adds a deliciously spicy flavor -- as well as disease-fighting curcumin -- to the antioxidant-packed mixed fruit.

Ingredients:
 1 cup orange juice
 1 tablespoon cornstarch
 1 tablespoon curry powder
 1 tablespoon Splenda or sugar
 1 cup fresh blueberries
 2 nectarines, sliced
 1 banana, sliced
 1/4 cup toasted almonds

Directions:
In a saucepan, combine juice, cornstarch, curry and sugar. Bring to a simmer. Add blueberries and nectarines; stir until sauce is slightly thickened. Add banana and almonds, then immediately remove from heat. Use warm or cold over angel food cake, ice cream, pancakes or waffles.

Arugula Salad with Avocado Citrus Vinaigrette

This is one of those recipes that takes all of about 10 minutes to prep, but comes off as fancy and sophisticated. Great salad if you want to show off while entertaining guests. For a main meal option add grilled salmon or chicken.

Ingredients:
 1 avocado - peeled, pitted and diced
 1/4 cup chopped red onion
 2 tablespoons fresh lime juice
 2 tablespoons grapefruit juice
 2 tablespoons rice wine vinegar
 1/2 teaspoon ground black pepper
 1/2 teaspoon sea salt
 1/4 cup olive oil
 1 tablespoon honey
 3 tablespoons chopped cilantro
 1 leaf fresh mint, chopped
 1 leaf fresh basil, chopped
 2 1/2 cups baby arugula leaves
 2 ounces kalamata olives, pitted and halved
 2 ounces cherry tomatoes, halved
 2 tablespoons freshly shaved Parmesan cheese, or to taste

Directions:
Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.

Drunken Grapefruit Salad

You won't believe how good this is. Buy the grapefruit in refrigerated jars in your market's produce section.

Ingredients:
 8 cups refrigerated grapefruit, drained and juice reserved
 1/4 cup white sugar
 3 fluid ounces gin
 8 leaves fresh mint, minced
 8 whole mint leaves

Directions:
Mix grapefruit, 1/2 cup reserved juice, and sugar in a bowl until sugar dissolves. Transfer grapefruit mixture to 8 serving cups; top each with about 1 teaspoon gin. Sprinkle minced mint over each cup. Garnish each cup with 1 mint leaf.

Fresh Fruit with Poppy Seed Dressing

Any fruit can be used, but this is my favorite combination. Try your own creation, but if you wish to use oranges and grapes in the same recipes, DON'T add the oranges until ready to serve or the grapes will be extremely bitter.

Ingredients:
 1 banana, sliced
 1/2 cup orange juice
 1 tablespoon lime juice
 2 tablespoons poppy seeds
 1 tablespoon raspberry vinegar
 1/4 teaspoon olive oil
 1/4 cup raspberries
 1/8 teaspoon salt
 1/8 teaspoon cayenne pepper
 1 cup seedless red grapes
 1 cup cubed watermelon
 1 cup halved fresh strawberries
 1 cup cubed cantaloupe
 1 cup blueberries
 1 cup sliced plums

Directions:
In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use.
Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.

Chicken Berry Salad

This recipe uses three kinds of fresh berries and your choice of mixed salad greens, all tossed together with grilled chicken and a special honey mustard dressing.

Ingredients:
 1 (.75 ounce) packet honey mustard salad dressing mix
 1/4 cup cider vinegar
 1/2 cup vegetable oil
 2 tablespoons orange juice
 1 pound skinless, boneless chicken breast halves
 8 cups mixed salad greens
 1 cup sliced fresh strawberries
 1/2 cup fresh blueberries
 1/2 cup fresh raspberries
 8 ounces sugar snap peas
 1/2 cup toasted pecans

Directions:
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
Preheat the grill for high heat.
Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.

Fresh Fruit Salad

The nice thing about this is you make what you need at the time and don't have to bother with leftovers. However, it does keep well for a few days as long as it is refrigerated. Serve in individual dishes with crackers.

Ingredients:
 1 small orange, peeled and diced
 1/2 mango, diced
 1/2 cup fresh blueberries
 1/2 cup fresh strawberries, sliced
 1/2 cup fresh raspberries
 1/2 small banana, sliced
 2 tablespoons plain yogurt
 1 tablespoon maple syrup (optional)
 1 pinch white sugar

Directions:
Toss orange, mango, blueberries, strawberries, raspberries, and banana in a large bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over the salad; stir to serve.

Blueberry Walnut Salad

An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!

Ingredients:
 1 (10 ounce) package mixed salad greens
 1 pint fresh blueberries
 1/4 cup walnuts
 1/2 cup raspberry vinaigrette salad dressing
 1/4 cup crumbled feta cheese

Directions:
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

Blueberry Salad

This is a dessert 'salad' with raspberry Jell-O and crushed pineapple. You can also change it around to your specified taste.

Ingredients:
 2 (3 ounce) packages raspberry flavored Jell-O® mix
 2 cups hot water
 1 (20 ounce) can crushed pineapple, drained
 1 (21 ounce) can blueberry pie filling
 1 (8 ounce) package cream cheese
 1/2 cup white sugar
 1 cup sour cream
 1 teaspoon vanilla extract

Directions:
Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

Strawberry-Sauce Crunchy Fruit Salad

This salad is beautiful, healthy, and delicious! The fruits can be chopped to use as a salad or sliced thinly and layered in a trifle bowl for a truly stunning presentation.

Ingredients:
 2 1/2 cups crispy rice cereal
 1 1/2 cups chopped hazelnuts
 3/4 cup packed brown sugar
 1/2 cup margarine, melted
 1 pound fresh or frozen sliced strawberries
 1/3 cup orange juice
 2 tablespoons confectioners' sugar
 1 tablespoon vanilla sugar
 2 Red Delicious apples, cored and diced
 2 Golden Delicious apples, cored and diced
 2 Granny Smith apples, cored and diced
 4 seedless oranges, peeled and diced
 1 (20 ounce) can crushed pineapple, drained

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the rice cereal and nuts into a baking pan. Stir in the brown sugar and margarine. Bake for 10 to 15 minutes, until toasty. Stir occasionally. Set aside to cool.
In the container of a blender or large food processor, combine the strawberries, orange juice, confectioners' sugar and vanilla sugar. Puree into a smooth sauce. Set aside.
To make the salad, toss the red, green and yellow apples with oranges and pineapple in a large serving bowl. Sprinkle with the nut crunch and spoon strawberry sauce over the top. Or you can serve the toppings on the side.

Fruit Salad

Caught in a pinch for a salad when unexpected company showed up at mealtime, I improvised with this combination. Instantly it became one of my favorites. Best of all, it is quick and easy. You can use lemon yogurt instead of strawberry, if you wish.

Ingredients:
 1 pint fresh strawberries, sliced
 1 pound seedless green grapes, halved
 3 bananas, peeled and sliced
 1 (8 ounce) container strawberry yogurt

Directions:
In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.

Pear and Blue Cheese Salad

This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar.

Ingredients:
 1 (10 ounce) bag mixed field greens
 1/2 cup sliced red onion (optional)
 1 Bosc pear, cored and sliced
 1/2 cup chopped candied pecans
 1/2 cup crumbled blue cheese
 1/4 cup maple syrup
 1/3 cup apple cider vinegar
 1/2 cup mayonnaise
 2 tablespoons packed brown sugar
 3/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 1/4 cup walnut oil

Directions:
Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Apple Salad

This is a delicious, dessert salad that everyone is sure to love, especially chocolate lovers. It's a very colorful dish made with red, green, and yellow apples.

Ingredients:
 2 red apples, cored and diced
 2 tart green apples, cored and diced
 2 yellow apples, cored and diced
 1 (8 ounce) container frozen whipped topping, thawed
 5 (2.1 ounce) bars Baby Ruth ™ candy bars, chopped

Directions:
In a large bowl, combine diced apples, whipped topping, and chopped candy bars. Mix well. Serve immediately.

Chocolate Caramel Nut Salad

This candy bar salad is good to make for a child's party or school function.

Ingredients:
 1 (5 ounce) package instant vanilla pudding mix
 1 cup milk
 1 (12 ounce) container frozen whipped topping, thawed
 6 apple - peeled, cored, and chopped
 6 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chilled and sliced
 1/4 cup seedless grapes (optional)

Directions:
Prepare the pudding using 1 cup of milk; blend together with whipped topping.
Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.

Fresh Cranberry Salad

This salad has a Heavenly flavor with marshmallows, pineapple, bananas and whipped cream! It's always a big hit at Christmas dinner!

Ingredients:
 1 pound cranberries
 8 ounces miniature marshmallows
 2 cups white sugar
 1 (20 ounce) can crushed pineapple with juice
 1 banana, sliced
 1 cup unsweetened whipped cream

Directions:
In a food processor or blender, coarsely grind the cranberries. Place ground cranberries in a large bowl and stir in the marshmallows, sugar and pineapple. Let mixture stand overnight in the refrigerator. Just before serving, stir in the sliced banana and whipped cream.

Winter Fruit Salad with Lemon Poppyseed Dressing

Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays.

Ingredients:
 1/2 cup white sugar
 1/2 cup lemon juice
 2 teaspoons diced onion
 1 teaspoon Dijon-style prepared mustard
 1/2 teaspoon salt
 2/3 cup vegetable oil
 1 tablespoon poppy seeds
 1 head romaine lettuce, torn into bite-size pieces
 4 ounces shredded Swiss cheese
 1 cup cashews
 1/4 cup dried cranberries
 1 apple - peeled, cored and diced
 1 pear - peeled, cored and sliced

Directions:
In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

Orange Cream Fruit Salad

This is a winner every time I make it. The orange flavor in the dressing is so refreshing.

Ingredients:
 1 (3.5 ounce) package instant vanilla pudding mix
 1 1/2 cups milk
 1/3 cup frozen orange juice concentrate, thawed
 3/4 cup sour cream
 1 (20 ounce) can pineapple tidbits, drained
 1 (15 ounce) can sliced peaches, drained
 1 (11 ounce) can mandarin orange segments
 2 bananas, sliced
 1 apple - peeled, cored and sliced

Directions:
In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

Orange Ginger Tuna Salad

A super simple yet different twist on tuna salad. Don't forget the crusty bread!

Ingredients:
 1 (6 ounce) can tuna, drained
 1 orange, peeled, sectioned, and cut into bite-size pieces
 1 1/2 tablespoons mayonnaise
 2 tablespoons cashew halves
 1 teaspoon ground ginger
 1 teaspoon lemon juice
 salt and pepper to taste
 6 leaves fresh spinach

Directions:
In a medium bowl combine the tuna, orange pieces, mayonnaise, cashews, ginger, lemon juice and salt and pepper to taste. Mix well. Serve over a bed of spinach or lettuce leaves.