Rascal Mandarin & Golden Beet Salad
Wednesday, 14 November 2018
Rascal Mandarin & Golden Beet Salad
2018-11-14 18:11:13
Serves 6
Print
Prep Time
10 min
Total Time
10 min
Nutrition Facts
Serving Size
122g
Servings
6
Amount Per Serving
Calories 60
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
8%
Sugars 12g
Protein 0g
Vitamin A
1%
Vitamin C
7%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 6 Rascal Mandarins, cut in half the peeled with segments removed
- 2 large green apples, sliced
- 10 golden beats, peeled and sliced
- slivered almonds to taste
Dressing
- 1 bottle fat free zesty Italian dressing
- 1 cup Rascal Mandarin juice, about 8 mandarins
- 1 Tablespoon Brilliant Meyer lemon juice, about 1 lemon
- 1-2 Tablespoons rice vinegar
Instructions
- Add ingredients into a serving bowl. Add dressing to taste.
- Keep left over dressing in refrigerator
Mountain View Fruit https://mvfruit.com/
- Published in Field Updates, Healthy, Recipes, Salads, Sauces & Salad Dressings
No Comments
Brilliant Meyer Lemon & Quinoa Salad
Tuesday, 13 November 2018
Brilliant Meyer Lemon & Quinoa Salad
2018-11-14 00:06:18
Serves 6
Brilliant Meyer Lemons add a fresh twist to this healthy and hearty fall salad.
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Nutrition Facts
Serving Size
163g
Servings
6
Amount Per Serving
Calories 138
Calories from Fat 22
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 123mg
5%
Total Carbohydrates 24g
8%
Dietary Fiber 4g
15%
Sugars 2g
Protein 6g
Vitamin A
50%
Vitamin C
30%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup quinoa, rinsed
- 1 cup butternut squash (about 1/2 squash), cubed
- 1 cup water
- 1 cup chicken broth
- 1/2 cup edamame beans
- 1 or 2 Brilliant Meyer Lemons, juiced
- and the zest of 1 Brilliant Meyer Lemon
- 3 Tablespoons Brilliant Meyer Lemon Compound Butter
- 1/4 teaspoon sugar
- Olive oil
- Pepper
- Salt
- Slivered almonds (optional)
Instructions
- Preheat oven to 400 degrees. Peel and cube butternut squash. Coat with olive oil, salt and pepper. Arrange coated squash evenly on baking sheet. Roast until squash is tender, about 30 minutes.
- While squash is roasting, combine quinoa, water, chicken broth, Brilliant Meyer Lemon juice, zest, 1/4 to 1/2 tsp. salt, edamame, and meyer lemon compound butter into a covered saucepan. Bring to a boil the turn down to a simmer.
- Simmer until water is gone and quinoa is fluffy.
- Finish with a squeeze of Brilliant Meyer Lemon juice to brighten up flavors.
Notes
- Brilliant Meyer Lemon Compound Butter
Ingredients
- 1 cup unsalted butter
- 1 Tablespoon (about 1 Brilliant Meyer Lemon) Brilliant Meyer Lemon juice
- 1 1/2 teaspoons Brilliant Meyer Lemon Zest
Directions
- 1. Stir together softened butter, Brilliant Meyer Lemon juice, and zest.
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Healthy, Recipes, Salads
Summeripe Peach & Onion Salad
Friday, 28 August 2015
This Summeripe Peach & Onion Salad has all of the elements we love in a summer salad… Easy, colorful, and delicious!
Summeripe Peach & Onion Salad
2015-08-28 14:33:41
Serves 4
This Summeripe Peach & Onion Salad has all of the elements we love in a summer salad... Easy, colorful, and delicious!
Print
Prep Time
10 min
Total Time
10 min
Nutrition Facts
Serving Size
169g
Servings
4
Amount Per Serving
Calories 92
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 41mg
2%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
8%
Sugars 11g
Protein 1g
Vitamin A
7%
Vitamin C
17%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 Summeripe Yellow Peaches, sliced
- 2 Summeripe Plums or Plumcots, sliced
- 1 medium red onion
- 3 springs of fresh thyme (optional)
- About 1/2 cup apple cider vinegar
- 1 Tablespoon olive oil
- Salt to taste
Instructions
- Place the Summeripe Yellow Peaches, Plums, and red onion into a large serving dish
- Add vinegar and olive oil and mix together, making sure all fruit slices and onions are coated with vinegar/oil mix
- Sprinkle the fresh thyme and add salt to taste
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Healthy, Recipes, Salads
Summeripe Nectarine Nectar Salad Dressing
Monday, 04 August 2014
Summeripe Nectarine Nectar Salad Dressing
2014-08-04 17:11:57
Serves 8
Dress up your next salad with Peggy's original fruity, tangy, easy to make, and just plain delicious Summeripe Nectarine Nectar Salad Dressing
Print
Prep Time
10 min
Total Time
10 min
Nutrition Facts
Serving Size
80g
Servings
8
Amount Per Serving
Calories 119
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 149mg
6%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 4g
Protein 1g
Vitamin A
4%
Vitamin C
7%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 Summeripe Nectarines, skinned, quartered and pitted
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons champagne vinegar
- 2 tablespoons sherry vinegar
- 2 tablespoons agave or honey
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 6 tablespoons extra virgin olive oil
Instructions
- To make the Summeripe Nectarine Nectar place Summeripe Nectarines and apple cider vinegar into a blender and purée. Place a fine mesh strainer over a wide mouth jar or bowl. Pour puree mixture the mesh strainer to remove nectarine solids. To speed up the straining process, press mixture with the back of a large table spoon. Discard puree solids from the strainer, pour the nectarine nectar into the blender. Yields about 1/2 cup of nectar.
- Finish the dressing by adding lemon juice, champagne and sherry vinegar, agave (or honey), salt, and cayenne pepper to the Summeripe Nectarine nectar and blend.
- Add olive oil and blend until smooth.
- Pour over your favorite salad greens and store Summeripe Nectarine Nectar Salad Dressing in the refrigerator.
Notes
- Remove the skin for an extra smooth salad dressing or leave the skin on to create a thicker salad dressing consistency
Serving Suggestion
- Serve on our Grilled Peach & Arugula Salad with cumbled goat cheese, crispy pancetta, and nectarine glazes pecans for a healthy and Summeripe fruit-filled salad
Mountain View Fruit https://mvfruit.com/
- Published in Healthy, Peggy's Originals, Recipes, Salads, Sauces & Salad Dressings
Summeripe Nectarine and Ahi Tuna Poke
Thursday, 24 July 2014
Summeripe Nectarine and Ahi Tuna Poke
2014-07-24 16:16:32
Serves 6
Crisp, Light, Healthy, and Delicious.... Our Summeripe Nectarine and Ahi Tuna Poke is an amazing recipe combining flavorful Summeripe Yellow Nectarines and Ahi Tuna
Print
Prep Time
35 min
Total Time
35 min
Nutrition Facts
Serving Size
383g
Servings
6
Amount Per Serving
Calories 344
Calories from Fat 116
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 53mg
18%
Sodium 164mg
7%
Total Carbohydrates 19g
6%
Dietary Fiber 8g
33%
Sugars 8g
Protein 38g
Vitamin A
62%
Vitamin C
35%
Calcium
13%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
Summeripe Nectarine and Ahi Tuna Mixture
- 3 Summeripe Yellow Nectarines (or peaches), cubed and pitted
- 1.5 pounds fresh Ahi tuna, cubed
- 2 avocados, diced
- 4 green onions, thinly sliced
- 1 handful fresh cilantro, chopped
- 1 tablespoon black sesame seeds
- Coarse salt to taste
Marinade for Summeripe Nectarines & Ahi Tuna
- 4-5 tablespoons seasoned rice vinegar
- 3 tablespoons fresh lime juice
- 2 tablespoons toasted sesame seed oil
- 2 teaspoons grated fresh ginger (or minced ginger)
- 2 teaspoons lime zest
- 1 Serrano chili pepper, minced
- 1 teaspoon prepared wasabi paste
- Coarse salt to taste
Salad Greens
- 4 cups salad greens, mix of arugula and spring greens
- 2 tablespoons seasoned rice vinegar
- 1 tablespoons toasted sesame seed oil
- Coarse salt to taste
Directions
- To prepare the marinade, combine lime juice, rice vinegar, ginger, lime zest, Serrano chili pepper and salt into a medium bowl, stir together. Whisk in toasted sesame seed oil and salt. Cube Ahi tuna, add to marinade, stir gently. Set aside.
- In a large bowl, combine Summeripe nectarines, green onions, cilantro, and mix together. Add diced avocados, tuna, and the tuna dressing and stir to mix.
- For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
- Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
- Assemble salad by dividing salad greens onto 6 plates and top with nectarine and ahi tuna. Sprinkle black sesame seeds and season with coarse salt to taste.
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Entrées, Healthy, Recipes, Salads
Summeripe Peach & Grilled Corn Salad
Monday, 21 July 2014
Summeripe Peach and Grilled Corn Salad
2014-07-20 13:42:31
Serves 10
Sweet Grilled Corn and Summeripe Peaches come together to make the perfect summertime salad. Enjoy this salad all on its own or add it on top of grilled chicken or fish.
Print
Prep Time
25 min
Total Time
25 min
Nutrition Facts
Serving Size
175g
Servings
10
Amount Per Serving
Calories 127
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 28mg
1%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
19%
Sugars 8g
Protein 3g
Vitamin A
13%
Vitamin C
28%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 Summeripe Yellow Peaches, diced
- 4 ears Yellow Corn, shucked
- 3 roma tomatoes, diced
- 3-4 green onions, thinly sliced
- 2 avocados, diced
- 1-2 serrano peppers, minced
- 2 Tablespoons fresh squeezed lemon juice
- 2 Tablespoons seasoned rice vinegar
- Salt & Pepper to taste
Instructions
- Grill corn on moderately high heat until char marks are visible on all sides, about 10-15 minutes
- Remove grilled corn kernels and place into a medium size bowl
- Add in Summeripe Peaches, green onions, serrano peppers, lemon juice, seasoned rice vinegar, and tomatoes into the bowl and stir
- Add in avocados and stir gently
- Add salt and pepper to taste and enjoy!
Serving Tip
- We love to eat the Summeripe Peach and Grilled Corn Salad by itself but it is also great on grilled chicken or fish
Mountain View Fruit https://mvfruit.com/
- Published in Appetizers, Healthy, Peggy's Originals, Recipes, Salads, Snacks
Plum Caprese Salad
Monday, 01 July 2013
Plum Caprese Salad
2013-07-01 12:14:52
Serves 8
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Nutrition Facts
Serving Size
41g
Servings
8
Amount Per Serving
Calories 53
Calories from Fat 31
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
1%
Sugars 5g
Protein 0g
Vitamin A
2%
Vitamin C
3%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pomegranate Drizzle
- 1/2 cup pomegranate juice
- 2 tablespoons white balsamic vinegar
- 1/2 tablespoon sugar
Caprese Salad
- 2 black Summeripe® plums, pitted and thinly sliced
- 1 to 8 ounce ball fresh mozarella, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons snipped fresh basil
- 1 teaspoon grated lemon zest
Instructions
- Place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 tablespoons.
- Stir in vinegar and sugar; cover and chill until ready to use.
- To prepare salad, arrange plum slices alternately with mozzarella on a platter.
- Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest. Serve as a salad or as an appetizer with grilled baguette slices.
Mountain View Fruit https://mvfruit.com/
Plum and Quinoa Salad
Monday, 01 July 2013
Plum and Quinoa Salad
2013-07-01 12:12:21
Serves 6
Print
Prep Time
5 min
Cook Time
15 min
Total Time
2 hr
Nutrition Facts
Serving Size
204g
Servings
6
Amount Per Serving
Calories 336
Calories from Fat 185
% Daily Value *
Total Fat 21g
33%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 105mg
4%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
14%
Sugars 7g
Protein 7g
Vitamin A
3%
Vitamin C
24%
Calcium
3%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 1/4 cup quinoa
- 2 1/2 cup water
- 2 large Summeripe® plums, pitted and diced
- 1/2 cup chopped, toasted walnuts
- 1/4 cup each: chopped red and yellow bell pepper
- 1/4 cup sliced green onions
- 3 tablespoons each: flaxseed oil and extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1 1/2 tablespoons honey
- 1/4 teaspoon salt
Instructions
- Rinse quinoa and drain well. Add to boiling water; reduce heat and simmer, covered, for 12 minutes.
- Remove from heat and let stand for 5 minutes. Fluff with a fork and let chill for about 30 minutes.
- Stir together quinoa, plums, walnuts, peppers and onions in a medium bowl.
- Whisk together remaining ingredients in a small bowl and pour over salad; toss well to coat all ingredients with dressing. Cover and chill for 1 hour.
Mountain View Fruit https://mvfruit.com/
Nectarine Melba Salad
Monday, 01 July 2013
Nectarine Melba Salad
2013-07-01 11:58:01
Serves 6
Print
Prep Time
15 min
Total Time
15 min
Nutrition Facts
Serving Size
99g
Servings
6
Amount Per Serving
Calories 123
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 103mg
4%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
11%
Sugars 5g
Protein 1g
Vitamin A
6%
Vitamin C
17%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 (5-oz.) bag mixed greens salad
- 2 green onions, sliced
- 1 Summeripe® nectarine, pitted and sliced
- 1/4 cup toasted, chopped pecans
- 1 cup fresh raspberries
Nectarine Vinaigrette
- 1/3 cup pureed or finely mashed Summeripe® nectarine (1 small nectarine)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/3 tablespoon honey
- 1/4 teaspoon salt
- Freshly ground pepper to taste
Instructions
- Place the mixed greens, onions, nectarine slices and pecans in a large salad bowl.
- Whisk together the dressing ingredients and drizzle over the salad; toss well to coat.
- Top with raspberries and toss very lightly.
Mountain View Fruit https://mvfruit.com/
Margarita Fruit Salad
Monday, 01 July 2013
Margarita Fruit Salad
2013-07-01 11:01:56
Serves 1
Print
Prep Time
10 min
Total Time
10 min
Nutrition Facts
Serving Size
1114g
Servings
1
Amount Per Serving
Calories 592
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 172mg
7%
Total Carbohydrates 135g
45%
Dietary Fiber 16g
63%
Sugars 107g
Protein 9g
Vitamin A
86%
Vitamin C
147%
Calcium
14%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/3 cup freshly squeezed lime juice
- 2 tablespoons honey
- 1 ounce tequila (optional)
- Pinch of kosher salt
- 1/4 cup fresh mint, chopped
- 2 fresh Summeripe® peaches
- 2 fresh Summeripe® nectarines
- 2 fresh Summeripe® plums
- 1 cup watermelon, balled or cubed
- Pinch of cayenne pepper
- Lime wedges
- Mint sprigs
Instructions
- For the dressing, combine the lime juice and honey in a small bowl and whisk until the honey dissolves.
- Add a pinch of kosher salt, to taste. And chopped mint; set aside while cutting the fruit.
- For the salad, rinse fruit and remove the pits; cut into thin wedges or one-inch chunks. Combine all fruit in a large bowl; por dressing over the fruit, stirring gently to distribute.
- Sprinkle on cayenne pepper and adjust to taste. Serve with a lime wedge and a mint sprig.
Mountain View Fruit https://mvfruit.com/
- 1
- 2