Best Wild Bout Fruit Salad Recipes

Wild 'bout Fruit Salad image

Provided by SharleneW

Categories Spinach

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 18

1/4 cup diced pineapple
1/4 cup diced watermelon
1/4 cup green seedless grapes or 1/4 cup red seedless grapes, mixed cut in half
1/4 cup diced cantaloupe
1/4 cup diced roasted red pepper, strips
1 tablespoon red chili pepper flakes
1/4 cup olive oil
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons chopped garlic
1 teaspoon chopped shallot
1 cup chopped fresh mint leaves
2 cups chopped Baby Spinach
3 tablespoons olive oil
1 lemon, juice of
1/4 cup shredded gouda cheese

Steps:

Chimichurri sauce: Combine all ingredients in a food processor fitted with a metal blade and process until smooth. Transfer to a large bowl.
Combine fruit and red peppers with chimichurri sauce.
Mix well to coat all fruit.
Cover and set aside to allow to marinate for 10-30 minutes.
In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine.
To serve, divide spinach between two plates. Arrange fruit mixture on top of spinach and garnish with shredded gouda cheese. (I used a slotted spoon to drain off excess sauce).

Nutrition Facts : Calories 1046.4, Fat 96.9, SaturatedFat 13.5, Sodium 639.2, Carbohydrate 51.9, Fiber 9.5, Sugar 20.4, Protein 7.3

WILD 'BOUT FRUIT SALAD image

Number Of Ingredients 20

1/4 cup diced pineapple
1/4 cup diced watermelon
1/4 cup seedless green & red grapes, cut in half
1/4 cup diced cantelope
1/4 cup diced roasted red peppers strips
1 recipe Spicy mint chimichurri (below)
1 tablespoon red chili flakes
1/4 cup olive oil
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed lemon juice
1/4 cup chopped cilantro
1/4 cup chopped parsley
2 tablespoons chopped garlic
1 teaspoon chopped shallot
1 cup chopped fresh mint leaves
For spinach:
2 cups chopped baby spinach
3 tablespoons olive oil
Juice of 1 lemon
1/4 cup shredded gouda cheese, for garnish

Steps:

Fruit and Roasted Red Peppers with Chimichurri: 1. Combine all ingredients in a food processor fitted with a metal blade and process until smooth. 2. Transfer to a large bowl. Spicy Mint Chimichurri: 1. Combine fruit and red peppers with chimichurri sauce. 2. Mix well to coat all fruit. 3. Cover and set aside to allow to marinate for 10-30 minutes. Spinach: 1. In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine. To Serve: Divide spinach between plates. Arrange fruit mixture on top of spinach and garnish with gouda cheese.