Association for Dressings & Sauces Names “Grilled Fruit Salad” Winner of the Fresh & Fruity Salads Salad Recipe Contest
Atlanta, GA (PRWEB) October 17, 2010
Greg Fontenot’s “Grilled Fruit Salad” recipe was picked as the winner of the Association for Dressings & Sauces’ 2010 quarterly online salad recipe contest for July by way of September.
The Houston, Texas resident, Greg Fontenot, took leading honors and the $ 500 Grand Prize with his refreshing recipe for “Grilled Fruit Salad.” The Online Salad Recipe Contest was sponsored by the Association for Dressings & Sauces.
The two finalists are Kari Woods of Kalispell, Montana for her “Portabella and Basil Salad,” a scrumptious entree salad, and Kimberly Hammond of Houston, Texas for her “Quinoa Salad with Apples and Almonds.”
For more info about the contest and to uncover imaginative salad recipes, go to http://www.saladaday.org.
For much more data, get in touch with the Association for Dressings & Sauces at 404-252-3663.
[Be aware: See attached recipes]
GRAND PRIZE WINNER
Grilled Fruit Salad
Range of Servings: four
Ingredients:
4 peaches, peeled, pit eliminated and sliced in 50 percent
two bananas, sliced in 50 percent prolonged ways
4 slices pineapple, canned or clean
one slice watermelon, one/two – 3/4 inch thick
one/4 cup Orange Ginger Dressing, divided
two tablespoons honey
1/four teaspoon cinnamon
Guidelines:
Brush all fruit with dressing and location on grill. Grill on every facet several minutes right up until grill marks show up.
Get rid of, cool and minimize into bite-sized items.
Drizzle remaining dressing and honey more than fruit. Sprinkle on cinnamon over fruit and toss. Serve chilled.
Prep Time: 15 minutes
Greg Fontenot
Houston, Texas
HONORABLE Mention WINNERS
Portabella and Basil Salad
Number of Servings: two
Substances:
2 ea fresh portabella mushrooms
1/four c Parmigiano-Reggiano cheese
1/two c fresh basil
two ea peaches
1 ea red bell pepper
1 ea yellow bell pepper
1 one/2 c arugula
1/4 c Balsamic Vinaigrette Dressing
Recommendations:
Cover mushrooms in drizzle of balsamic dressing and set aside.
Spot bell peppers on cooking tray and area in a 350 diploma oven for about thirty-45 minutes, or right up until peppers release some juice and are tender. Slice peaches into one/4 inch extensive pieces and reserve. When peppers are completed, get rid of and place in a brown bag for 5-10 minutes. Consider out and peel off skin with back again of a spoon. Seed the peppers and minimize into julienned pieces about one/4 inch wide.
Warmth a medium sauté pan beneath medium-reduced warmth and drizzle with oil. Location mushrooms in pan and period with salt and pepper. Cook mushrooms until tender, about five-eight minutes. Take away and slice into one/4 inch vast julienne.
Minimize basil into one/2 inch bit dimension items. Toss arugula, basil, peaches and with balsamic dressing.
Distribute among two salad plates. Top rated with julienned bell peppers and portabellas. Top rated with added basil and grated cheese and serve instantly.
Prep Time: one hour, 15 minutes
Kari Woods
Kalispell, Montana
—
Quinoa Salad with Apples and Almonds
Range of Servings: eight
Elements:
1/four cup sliced almonds
two cups water
one cup quinoa
two cups spinach leaves
one cup granny smith apples, chopped
one cucumber, peeled, seeded and diced
1 (15 oz) can chickpeas, rinsed and drained
1/2 cup red onion, finely chopped
1/4 cup Poppy Seed Dressing
Recommendations:
In a three-quart sauce pan, provide water to a boil. Stir in quinoa, cover and minimize warmth to medium-low.
Simmer for 12 minutes or until finally quinoa has absorbed all the h2o. Eliminate from heat, fluff, cover and allow stand an additional 15 minutes.
Meanwhile, preheat oven to 350. Spread almonds on baking sheet, and toast seven to 10 minutes, shaking the pan occasionally.
Lay 10 to 15 spinach leaves flat on top of one particular an additional on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.
Toss together almonds, quinoa, spinach, apples, cucumber, chickpeas and red onion. Pour Dressing more than quinoa salad and toss to coat. Chill 30 minutes to let flavors to develop.
Prep Time: 40 minutes
Kimberly Hammond
Houston, Texas
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