Fruit salads

Fruit salad

Wash fruit - apples, pears, oranges, mandarins, peel off the skin, cut into slices (without grains and core) and put them in a dish. Before serving, sprinkle the fruit with icing sugar and, slightly salted, mix with mayonnaise and lemon juice. Then pile it all in a salad bowl and sprinkle it with very thinly sliced orange zest. You can decorate the salad with the same fruit, cooked prunes, grapes and berries.

Depending on the season, you can choose different fruits (peaches, apricots, cooked quince) and berries (strawberries, strawberries, etc.), but necessarily in combination with apples.

Serve the salad with cold fried or boiled meat, veal, lamb, poultry or game, as well as an independent dish.

For 3 apples - 1 pear, 1 orange, 1 mandarin, ¼ mayonnaise, ¼ lemon. 1 teaspoon of icing sugar. cup

Apple and carrot salad with nuts

Peel apples from skin and seeds, and cut them into thin slices. Grate carrots on a large hole grater or cut them into thin straws. Scald walnut kernels with boiling water, remove the shells and chop them into small pieces. Mix apples, carrots and nuts, salt and dress with mayonnaise. Place in a salad bowl and decorate with green salad leaves.

For 300 g of apples - 200 g of carrots, 100 g of walnut kernels, 2 tbsp. of mayonnaise.

Pear, Walnut & Gorgonzola Salad

Preheat a small skillet over medium heat. Add the walnuts and toast for about 3-4 minutes, shaking the pan occasionally. Remove from heat and let them cool. In a small bowl, whisk together honey, Dijon mustard, olive oil, and apple cider vinegar (or lemon juice). Season with salt and pepper to taste, and set the dressing aside. In a large bowl, place the mixed greens as the base. Add the sliced pears evenly over the greens. Sprinkle the toasted walnuts and crumbled gorgonzola cheese on top. Just before serving, drizzle the dressing over the salad. Gently toss the ingredients to ensure everything is evenly coated with the dressing. Optionally, garnish with a little fresh parsley. Serve immediately to enjoy the fresh, crisp flavours of the salad.

Ingredients:

• 100g mixed greens (arugula or baby spinach)
• 150g pears (sliced)
• 30g walnuts (toasted)
• 50g gorgonzola cheese (crumbled)
• 10g fresh parsley (optional for garnish)

For the Dressing:

• 20ml honey
• 1 tsp Dijon mustard
• 60ml olive oil
• 10ml apple cider vinegar or lemon juice
• Salt and pepper to taste
  
  

Apple and Pecan Salad

Preheat a skillet over medium heat. Add the pecans and toast them for about 3-4 minutes, shaking the pan occasionally. Watch closely to prevent burning. Remove from heat and set aside to cool. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, and honey. Season with salt and pepper to taste. Set the dressing aside. In a large salad bowl, place the mixed greens as your base. Arrange the thinly sliced apples evenly over the greens. Sprinkle the toasted pecans, dried cranberries, and crumbled goat cheese on top. Right before serving, drizzle the dressing over the salad. Gently toss the salad to evenly distribute the ingredients and dressing. Optionally, garnish with a bit of fresh parsley for added colour and flavour. Serve immediately and enjoy the mix of crunchy pecans, sweet apples, and tangy goat cheese.

Ingredients:

• 100g mixed greens (baby spinach, arugula, or lettuce)
• 150g apples (sliced thinly; use Granny Smith for tartness or Honeycrisp for sweetness)
• 30g pecans (toasted)
• 30g dried cranberries
• 50g goat cheese (crumbled)
• 10g fresh parsley (optional for garnish)

For the Dressing:

• 20ml apple cider vinegar
• 60ml olive oil
• 1 tsp Dijon mustard
• 1 tsp honey (optional for extra sweetness)
• Salt and pepper to taste