Category Summer

Fruit Salad
Jul 20 2014

Cocomango Blueberry Parfait

A sweet and tangy summertime treat

Ingredients

  • 2 Champagne mangoes, peeled and diced
  • Half cup of blueberries
  • Squeeze of lemon juice
  • 5.3 oz. vanilla flavored Greek yogurt
  • 2 tablespoons honey (like St. Dalfour Orange Blossom)
  • Quarter cup of coconut flakes
  • Optional – toasted sliced almonds, as a garnish

Directions

Place diced mangoes and blueberries in a mixing bowl; spritz with a squeeze of lemon juice.  Add vanilla flavored Greek yogurt to the bowl and toss fruit mixture.  Blend in your favorite honey, followed by coconut flakes.  Chill in the refrigerator until ready to serve.  Garnish with toasted almonds, if desired.

Copyright © 2014 My Cooking Nirvana.  All rights reserved.

 

 

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Fiesta Fusion Salad
Nov 1 2013

Fiesta Fusion Salad

Treat yourself to a tangy, zesty delight!

Ingredients

  • 4 oz. yellow corn tortilla chips
  • 4 oz. Dole® American Blend salad
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup kernels of corn, cooked
  • 5 grape tomatoes, quartered
  • 1/4 cup shredded Mexican cheese blend
  • 2 tablespoons sour cream
  • 2 tablespoons Italian dressing and seasoning mix
  • 2 green onions chopped, with ends removed

Directions

  1. As a base, add tortilla chips to a large salad bowl.
  2. Layer by adding lettuce, black beans, corn, tomatoes, and Mexican cheese.
  3. In a small bowl, blend sour cream and dressing mix.
  4. To garnish, dollop dressing in center and top with green onions.
  5. Chill in the refrigerator until ready to serve.

Copyright © 2013 My Cooking Nirvana.  All rights reserved in all media.

Passionfruit Sangria
Sep 12 2013

A Passion for Sangria

A sweet and refreshing citrus punch

Ingredients

  • ~11 oz. Sumol® Sparkling Passion Fruit beverage
  • 1 cup orange juice
  • 1 Golden Delicious apple, rinsed and finely chopped
  • Splash of lemon juice
  • 1 orange, rinsed, ends removed and cut into small wedges
  • Ice for serving

Directions

In a pitcher, blend passion fruit drink and orange juice.  Sprinkle lemon juice over apples and add them to pitcher.   Add orange wedges to punch and chill.  When ready to serve, pour into ice filled glasses.  Makes about 1 quart.

Copyright © 2013 My Cooking Nirvana.  All rights reserved in all media.

Pineapple Jalapeno Salad
Sep 20 2012

Pineapple Jalapeno Salad

A Sweet and Spicy Summertime Treat!

Ingredients

  • 1 cucumber
  • 1/2 red onion
  • 1 cup Dole® pineapple chunks
  • Kosher salt, for seasoning
  • 1/2 jalapeño

Directions

  1. Peel and halve the cucumber.  For each half, remove seeds and dice.  Place diced cucumber in a large salad bowl.
  2. Peel red onion, cut into small slivers, and add to salad bowl.
  3. Quarter pineapple chunks into bite size pieces and add to salad bowl.
  4. Season with kosher salt to taste and gently toss.
  5. Seed and finely dice jalapeño.  Sprinkle over the salad.
  6. Chill in the refrigerator.  Drain liquid when ready to serve.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.