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  • Bibiane.


  • GoGirlDiet


  • Teresa

    Fresh Fruit Salad ~ Paleo Recipe Fresh Fruit Salad Ingredients: -6 peaches, peeled, pitted and chopped -1 pound strawberries, rinsed, hulled and sliced -1/2 pound seedless green grapes -1/2 pound seedless red grapes -3 bananas, peeled and sliced -1/2 pound blackberries or blueberries (to taste) -small amount of honey (topping to taste) Dressing: -juice of one lime -1/2 cup pineapple juice -1 teaspoon ground ginger Preparation: Combine chopped and sliced fruits in a large serving bowl; toss gently.Add small amount of honey to taste. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving. This fruit salad recipe makes enough to serve about 10 to 12 people.

  • Lauren

    Fresh Summer Fruit Salad Recipe

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Favorite Food Group =)

I've been buying fabulous, great big peaches at Wal-Mart lately, just two or three at a time because they're almost ripe. Only need to rest on the kitchen countertop two or three days to perfection.


grilled corn and edamame salad

  • Brittaney Chiodo

    Grilled Corn and Edamame Salad by Mixed Salad Annie~ Serves 4-6 2 corn ears, silks and outer husks removed (leave a thin layer of husks on) 8 ounces (1/2 of one pound bag) frozen shelled edamame, cooked according to instructions on bag and cooled 1 red bell pepper, diced 1 small shallot, minced 1 can black beans, drained and rinsed 1/2 cup green olives, pitted and chopped (optional) 3 tablespoons extra virgin olive oil 3 tablespoons apple cider vinegar 1/8 teaspoon fine sea salt Dash freshly ground black pepper 1/4 cup chopped fresh mint (parsley or basil can be substituted) 2 tablespoons chopped fresh chives Heat a gas grill to medium-high, light a charcoal fire or place indoor stovetop grill over medium high heat. Place corn directly on grill and cook for around 15 minutes, rolling corn occasionally so all sides get grill marks. Set aside until cool enough to handle, about 10 minutes. Pull off charred husks and discard. Stand each ear on its wide end, and using a serrated knife, remove grilled corn kernels from cobs. Add kernels to a large bowl. Add all remaining ingredients to bowl and mix well. Refrigerate for at least 30 minutes to let flavors meld together. Serve at room temperature.

i don't know what this is, but it reminds me of something i like to do. i take the fruit leftover in the bottom of my sangria pitchers and top vanilla bean ice cream with it. sooo delicious!

grandmaw always says your plate should be filled with one item of each color


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