24 Hour Fruit Salad

This is a combination of a 24 hour fruit salad that my mom used to make and one I found on foodnetwork.com. My mom's recipe had pears, peaches, pineapple, and grapes for the fruit.  Food network only had grapes.  I like this better, but I like foodnetwork's dressing. I love making something my own by adding or subtracting ingredients that I don't think we will like.  Creativity in cooking.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/24-hour-fruit-salad
Ingredients:
4 egg yolks
2 lemons
1 pint whipping cream
1 pound seedless red grapes
1/2 can peaches
1/2 can pears
1 small can pineapple tidbits, drained
1/2-3/4 package miniature marshmallows
Method:
Cook egg yolks and lemon juice over a double boiler, while whisking constantly until slightly thickened. Cool.  Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmellows, pineapple, peaches, and pears. Fold in whipped cream mixture. Place in a serving bowl and refrigerate for 24 hours. I didn't need all of the whipping cream that the recipe called for so I used the rest on the pumpkin pie we had for dessert.  I would suggest adding a little whipping cream at a time until you have the consistency you want.  It will get thicker in the refrigerator.

Sliced Spring Salad with Avocado and Feta

I added chicken to this recipe and had it for lunch. It was a great salad. Instead of Feta cheese, I used goat cheese. It comes from Molly Wizenberg's "A Homemade Life"

For the Vinaigrette
1 Tablespoon Dijon mustard
3 Tablespoons red wine vinegar
1/2 teaspoon salt
5 Tablespoons olive oil, plus more to taste
For the Salad
8 radishes
1 medium radicchio
4 Belgian endive (about 1 pound)
A good handful of cilantro leaves
1 medium avocado
1/2 cup crumbled fench feta, or more to taste
First, make the vinaigrette. In a small bowl, combine the mustard, vinegar, and salt. Whisk to blend well. Add the olive oil and whisk vigorously to emulsify. Taste, and adjust the seasonings as needed. I put my vegetable ingredients on a large serving plate instead of a bowl.
Trim the radishes and slice them very thinly into translucent wafers. Toss them into the bowl. Next quarter the radicchio from stem end to top, and peel away any raggedy outer leaves. Working with one quarter at a time, slice it crosswise into ribbons roughly 1/4 inch thick. Toss the radicchio into the bowl. Next, slice the endive crosswise into 1/4 inth thick strips, discarding the root end. Add it to the bowl. Add the cilantro leaves and toss with vinaigrette to taste. Quarter the avocado from stem to base and discard the pit. Cut each quarter crosswise into 1/4-inch thick strips. Distribute them evenly over the salad and top with the feta. Serve immediately.

Aida's corn, Tomato and Avocado Salad

I added pasta to this recipe and thought it was great.  We had a picnic and this went really well with the fried chicken that I made for the picnic.  This was from Aida on Food Network
Ingredients for the dressing:
1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 Tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
For the salad:
4 ears of corn, cook, and kernels removed
1 1/2 pounds grape tomatoes, halved
1 pound fresh mozzarella, diced
2 medium avocados, diced
I added 1/2 pound cooked pasta and
2 teaspoons fresh basil
Directions:
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
I had it that night for dinner and it was still delicious.  I'll probably have it for lunch tomorrow and that will probably be the last day I can have it because of the avocados.