Gingered Fruit Salad

This was from my dinner party last month that I forgot to post--so you get 2 recipes in 2 days..how lucky! In my opinion you could use any fruit you like or have on hand... Mine had apple, peach, nectarine, banana, mandarin oranges, grapes, and strawberries. I used strawberry-mango yogurt in my dressing.

Ingredients:
2 cups cubed cantaloupe
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted, and thinly sliced
1 cup blueberries
1/2 cup strawberries
1 8 oz carton fruit-flavored or vanilla yogurt
2 tablespoons mayonnaise
2 teaspoons brown sugar
1 teaspoon grated fresh ginger, or 1/4 teaspoon ground ginger
lettuce leaves (optional)

In large bowl combine the cantaloupe, orange, apple, peach, blueberries, and strawberries. For dressing, stir together yogurt, mayonnaise, brown sugar, and ginger. If desired, line 4 salad plates with lettuce leaves. Divide the fruit among plates, Top each serving with dressing.

Caprese Salad

I made this for my dinner group last week. I even used the "authentic" olive oil my mom brought me home from her trip to Israel.

4-6 roma tomatoes, sliced or 1-2 pints grape tomatoes
1 8 oz container mozzarella balls Ciliegine(cherry sized) are the ones I used
sea salt
cracked black pepper
fresh basil
extra virgin olive oil
balsamic vinegar (optional)

Arrange tomatoes and mozzarella on a platter, drizzle olive oil (1-2 tablespoons) and balsamic vinegar over top. Salt and pepper to taste. Chop basil and sprinkle over top, arrange a few whole basil leaves for garnish. Serve immediately.

Fall fruit salad

I made this salad last night for a dinner party I went to. I wanted it to be kind of festive, and I have to admit I wasn't sure if I would like it... but it's actually pretty good, and since you don't put the vinegar all over the salad (just everything but the greens) it keeps pretty well in the fridge and doesn't wilt.

Fall Fruit Salad

Ingredients:

• 1 Large Apple, peeled, cored, and cut into 1/2 inch cubes (I didn't peel it-I used Granny Smith)
  
• 1 Ripe Pear, peeled, cored, and cut into 1/2 inch cubes
• 1/4 Cup Dried Cranberries (I used about a half cup)
  
• 1/4 Cup Walnuts
• 4 Ounces Firm Blue Cheese, crumbled (I used feta)
  
• 1/2 Red Onion, sliced thin (I used a little less)
  
• 2 Tablespoons Balsamic Vinegar
• Salt and Freshly Ground Pepper, to taste
• Mixed greens-optional (I used baby spinach + red leaf lettuce)
  

Preparation:

Place the walnuts on a cookie sheet and toast in a preheated oven at 350 degrees for 3 to 5 minutes. Remove, let cool, and roughly chop. In a large bowl, toss together all the ingredients. Serve plain or on a bed of mixed greens.