Best Harvest Salad With Lime Curry Dressing Recipes

LIME-HONEY FRUIT SALAD

Lime-Honey Fruit Salad image

Nothing is more refreshing to me than a seasonal fruit salad enhanced with this simple honey-lime dressing. -Victoria Shevlin, Cape Coral, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1 teaspoon cornstarch
1/4 cup lime juice
1/4 cup honey
1/2 teaspoon poppy seeds
3 medium gala or Red Delicious apples, cubed
2 medium pears, cubed
2 cups seedless red grapes
2 cups green grapes

Steps:

In a small microwave-safe bowl, combine cornstarch and lime juice until smooth. Microwave, uncovered, on high for 20 seconds; stir. Cook 15 seconds longer; stir. Stir in honey and poppy seeds., In a large bowl, combine the apples, pears and grapes. Pour dressing over fruit; toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

HARVEST SALAD WITH CHERRY VINAIGRETTE

Harvest Salad with Cherry Vinaigrette image

Mixed greens and plenty of produce make this salad so satisfying, and it's gorgeous to serve for special occasions. -Jaye Beeler, Grand Rapids, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 10 servings (1 cup each).

Number Of Ingredients 17

Ingredients

3 medium fresh beets (about 1 pound)
1 package (5 ounces) spring mix salad greens
2 medium apples, thinly sliced
1 medium carrot, shredded
1/2 cup grape tomatoes, halved
1/2 cup yellow grape tomatoes or pear tomatoes, halved
1/2 cup chickpeas, rinsed and drained
1/2 cup coarsely chopped walnuts, toasted
4 thick-sliced bacon strips, cooked and crumbled
CHERRY VINAIGRETTE:
1/2 cup tart cherry preserves
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces., In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.,

Nutrition Facts :

THAI SALAD WITH CILANTRO LIME DRESSING

Thai Salad with Cilantro Lime Dressing image

I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 22 servings.

Number Of Ingredients 15

Ingredients

2 medium limes
1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 cup sugar
1 Thai red chile pepper, seeded and chopped
2 garlic cloves, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canola oil
1 head Chinese or napa cabbage, finely shredded
1 small head red cabbage, finely shredded
1 English cucumber, chopped
1 package (10 ounces) frozen shelled edamame, thawed
2 medium ripe avocados, peeled and cubed
1 cup shredded carrots
3 green onions, sliced

Steps:

Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.