Apple, Pomegranate, Gorgonzola Spinach Salad (developed for Thanksgiving 2019 and is delicious)

Apple, Pomegranate, Gorgonzola Spinach Salad

Spinach 32 ounces
1 large Honey Crisp apples chopped small
1 pomegranate- arills
4 oz crumbled gorgonzola cheese
sugared walnuts or pecans
Lemon Olive Oil
Cranberry Pear vinegar

Mix spinach, apples, pomegranate arills, gorgonzola cheese.  Toss with 1/4 cup lemon olive oil and 1/4 cup cranberry pear vinegar. Sprinkle nuts on top and serve.

Honey Lime Fruit Salad ( I made this for 2019 Thanksgiving and loved it!)

HONEY LIME FRUIT SALAD

PREP TIME 20 MINUTES

 

TOTAL TIME 20 MINUTES

YIELD: 6 SERVINGS

INGREDIENTS

•  1 (20-ounce) can pineapple chunks, drained well, or about 1 1/2 to 2 cups chopped fresh pineapple
•  1 (15-ounce) can mandarin oranges, drained well
•  2 to 3 ripe kiwi fruit, peeled and chopped into bite-size pieces
•  1 cup green grapes, halved
•  1 cup strawberries, quartered
•  Zest from one lime, about 1/2 tablespoon
•  1 to 2 tablespoons honey
•  1/2 to 1 teaspoon poppy seeds (optional)

INSTRUCTIONS

1. Combine the fruit in a serving bowl. Add the lime zest and toss.
2. Drizzle the honey over the fruit and gently mix until the fruit is evenly coated. Sprinkle the poppy seeds on top and toss to combine.
3. Serve immediately or within an hour.

NOTES

This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.