Salads Archives - Page 13 of 46 - Garden Seeds and Honey Bees

Fruit Cocktail with Lime Yogurt Dip

Cocktail Lime Syrup

*1 cup Sugar

*Zest and Juice from 2 Limes

Fruit Cocktail:

*16 ounces Strawberries, sliced

*2 cups Grapes, halved

*1 cup Blueberries

*10 Maraschino Cherries, halved

*2 Bananas, thickly sliced (place in with dissolved sugar lime mixture for 2 minutes)

Lime Yogurt Dip

*2 cups Greek Yogurt, plain

*1/4 cup Sweetened Condensed Milk

Zest and juice of 1/2 a lime, more for garnish

Optional Topping: Granola

Directions:

Lime Yogurt Dip:

Mix together the yogurt, sweetened condensed Milk, Lime juice and zest. Place in refrigerator to marinate for 20 minutes.

Fruit Lime Syrup:

Mix together sugar and lime juice and zest. Set aside and stir occasionally until sugar is dissolved.

Fruit:

Add the fruit to a large bowl and lightly toss the fruit and add the prepared fruit lime syrup and sprinkle with a zest of lime if desired. Serve with yogurt lime dip. Top with a sprinkle of granola if desired.

Recipe adapted from Food Network

Enjoy!

Lindy

County Style Beef Bean Pasta Salad

*
*1 pound lean Ground Beef, seasoned and cooked

*1/8 teaspoon Red Pepper Flakes, or to taste

*1/4 teaspoon of your favorite seasoned salt, like Deverel’s Seasoning

*1 tablespoon minced Dried Onions

*2 teaspoons minced Dried Garlic

*1 package/box (12 to 16 ounce) Bow Tie Pasta or Salad Roni or Favorite Pasta, cooked and drained according to directions to al dente

*1/4 cup Butter, melted

*1 can (16 ounce) Red Kidney Beans, drained and rinsed

*1 cup frozen peas, rinsed with hot water

*Sea Salt and Fresh Ground Pepper, to taste (Note: I like lots of pepper for this recipe)

*
In skillet on medium heat, cook the ground beef, red pepper flakes, seasoned salt, minced onions and garlic until the beef is browned and no longer pink. Drain any excess fat.

*
In a large bowl add: Cooked pasta, melted butter, red kidney beans, peas, seasoned cooked ground beef, salt and pepper. Serve warm.