No Cooking Necessary
These refreshing, fruit-based recipes are not only quick to prepare, but you won't have to turn on your stove to get the job done. Enjoy these light treats while relaxing in your backyard or local park during the hot summer months.
Baby-Greens Salad with Grapefruit
Yields: 12 servings
• 2 medium-size grapefruits
• 2 medium-size heads Belgian endive
• 1 Tbsp, balsamic vinegar
• 1 Tbsp, dijon mustard
• 2 tsp, drained capers
• 1/2 tsp, sugar
• 1/2 tsp, salt
• 1/4 cup, olive or salad oil
• 1 lb, mixed baby greens or mixed salad greens (about 12 cups loosely packed)
Directions:
With knife, cut peel from grapefruits. Holding grapefruits over small bowl to catch juice, cut sections from grapefruits between membrane. Place grapefruit sections on plate. Cut endives lengthwise into matchstick-thin strips. In large bowl, combine balsamic vinegar, dijon mustard, capers, sugar, salt, and 2 Tbsp grapefruit juice (reserve any remaining grapefruit juice for another use). With wire whisk or fork, slowly beat in olive or salad oil until mixture thickens slightly. Add salad greens, grapefruit sections, and endive to dressing in bowl; toss to coat.
Nutrition Information (per serving):
Serving size Approximately 1-1/2 cups
Calories: 50
Total Fat: 2 g
Protein: 2 g
Carbohydrates: 8 g
Fiber: 4 g
Cholesterol: 0 mg
Sodium: 156 mg
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Fresh Northwest Cherry Salsa
Yields: 4 servings
• 2 cups, pitted fresh or frozen sweet cherries
• 1/3 cup, chopped fresh basil
• 1/3 cup, finely chopped green peppers
• 2 tsp, lemon juice
• 1/2 tsp, Worcestershire sauce
• 1/2 tsp, grated lemon peel
• 1/4 tsp, salt
• dash of bottled hot pepper sauce
Directions:
Chop cherries in food processor or manually. Combine all ingredients; mix well. Refrigerate at least 1 hour.
Nutrition Information (per serving):
Serving size Approximately 1/4 recipe
Calories: 60
Fat: 1 g
Protein: 1 g
Carbohydrates: 13 g
Fiber: 2 g
Cholesterol: 0 mg
Sodium: 130 mg
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Cantaloupe Slush with Mango
Yields: 4 servings
• 1 medium sized cantaloupe
• Juice of half a lemon
• 2 tsp honey
• 1 mango
Directions:
Peel and seed cantaloupe. Cut into 1-inch pieces. (It should equal about 6 cups.) Place in blender or food processor with lemon juice and honey, and puree until very smooth. Pour mixture into a shallow "9x12" glass pan and set in the freezer for two hours. With a fork, chip and stir the icy mixture and return it to the freezer for two to four hours. Peel and cut mango into long, thin, attractive slices, avoiding the pit (which is shaped like a large almond). Again with a fork, chip the frozen cantaloupe mixture so it resembles a snow cone or shaved ice. Spoon it into clear bowls, top with mango slices, and serve.
Nutrition Information (per serving):
Serving size Approximately 1/4 cup
Calories: 100
Total Fat: 1 g
Protein: 2 g
Carbohydrates: 24 g
Fiber: 2 g
Cholesterol: 0 mg
Sodium: 15 mg
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