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Delicious Strawberry-Kiwi Spinach Dump Salad

There have been times when I was asked to bring a dish to share at a party, and I am running behind with no time to cook.  What to bring?  Strawberry Kiwi Spinach Dump Salad! 
Grab a large bowl and serving tongs, hit the grocery store on the way to your party, cut up your fruit once you get there, then dump it all in and enjoy!
As you can see in the photo above,  it uses Kashi Asiago Cheese crackers in place of croutons.  They soak up the dressing just enough and because they add a cheese taste, you can skip buying cheese.  This makes the salad much easier on the budget and some stomachs!  After the salad sits for awhile, the crackers get a bit soggy, but I’ve had people say that is the best part!
Strawberry Kiwi Spinach Dump Salad 
(a no recipe, recipe)
1 pkg spinach
slivered almonds
Kashi Asiago Cheese crackers
Kiwi, skinned & chopped
Strawberries, chopped
Newman’s Own Balsamic Vinaigrette
Put in a bowl, toss & enjoy!
I recently brought this to a family gathering at my sisters, and it was well received.  My dad was the official grill man of the day.  Why does everything grilled taste better when Dad grills it?

I totally forgot to take a photo of the finished salad, but you can see it back there behind my Fresh Lemon Pasta with Asparagus & Tomatoes.  Feel free to say hi to one of my favorite nephews, whom I promised someday would make the blog.  E–that day has come!  

GF, Vegan & Raw/ Meals/ RECIPES/ Sides

Chilled Melon Soup with Kiwi Salsa

This is a lite, sweet treat that is very easy to make and makes quite a bit of soup!  My girls loved the kiwi salsa, it was their favorite part. The original recipe called for watermelon in the salsa, which would be so pretty, but I didn’t have any so we used bits of cantaloupe instead. We poured leftover soup into Popsicle molds for a refreshing frozen treat.

Chilled Melon Soup with Kiwi Salsa
{adapted from “If It Makes You Healthy“}
Serves 6
1/2 cup diced, cantaloupe (or watermelon)
1 kiwi, peeled and diced
2 good-sized mint leaves, chopped (optional)
1 medium sized ripe cantaloupe, peeled, seeded and chopped (about 3 cups)
6 ounces plain dairy or soy yogurt
6 ounces peach or vanilla dairy or soy yogurt
1/2 cup orange juice
11/2 tsp agave nectar or honey
1/4 teaspoon kosher salt
1. In a small glass bowl, combine the diced melon, kiwi and mint.  Cover and refrigerate until ready to serve.
2. In a blender, blend half of the cantaloupe, half the yogurts, and 1/4 cup of the orange juice on medium speed until very smooth.  Transfer to a plastic or glass container.  Repeat with the remaining half of these ingredients.
3. Whisk in the agave nectar and salt until all soup is well mixed.  Cover and refrigerate for 1-2 hours.  Serve garnished with the Kiwi salsa.