Carrot Raisin Pineapple Salad

 

I'm not sure why I was craving this salad recently, but it may have been the rainbow carrots I bought for a holiday recipe and didn't use.  I've adapted this recipe from several different ones I reviewed--partly to fit my taste, but mostly according to ingredients on hand. It was sweeter than I expected, but I was very happy with the result.

Carrot Raisin Pineapple Salad

Ingredients

• 1 can/12 oz. of Pineapple tidbits, drained w/juice reserved
• 1/2 cup Raisins (golden raisins recommended)
• 1 lb Carrots, washed, ends removed (rainbow carrots recommended)
• 1/4 cup Mayonnaise
• 1/4 cup Pineapple Greek Yogurt
• 1/2 tsp grated Ginger
• 1/2 tsp Lemon Juice
• 1 TBL Granulated Sugar
• Salt to taste
• Lemon Zest (optional)

Directions

1. Drain pineapple and add to medium bowl; reserve juice in a small bowl 
2. Soak raisins in reserved pineapple juice
3. Grate carrots into bowl w/pineapple bits
4. Add raisins to carrots/pineapple, discard juice
5. In a small bowl, combine mayo, yogurt, ginger, lemon juice, and sugar
6. Combine with carrot mixture
7. Add salt and lemon zest (optional) to taste.

Keep refrigerated.  Best served after a few hours, when the flavors have had a chance to combine.

Photo courtesy of Betty Crocker

Corn and Three Bean Mexican Salad

Summer time is such a wonderful time for cold salads, and this one is chock full of dietary fiber and protein. It also makes a great topping for tossed salads, nachos, or as a vegetarian filler in tacos.  It was fun to revisit this salad with a homemade Cilantro Lime Vinaigrette.

Corn and Three Bean Mexican Salad

Ingredients

• 14 oz can Black Beans 
• 14 oz can Kidney Beans 
• 14 oz can Pinto Beans
• 2 medium Corn
• 1/2 Bell Pepper, diced
• 2 fl oz Cilantro Lime Vinaigrette
• 1 tsp Ground Cumin
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• Optional garnishes: fresh Cilantro, diced Tomatoes, or Pico de gallo

Instructions

1. Cook corn and remove from cob. 
2. Rinse and drain all beans.   
3. Gently combine corn, beans, and all remaining ingredients. 
4. Best served after flavors have blended at least 30 minutes. 
5. Keep leftovers refrigerated. Freshen with a splash of vinaigrette and/or optional garnishes at when serving.
6. Makes ten (10) 3/4 cup servings. WW SP=4. 

Photo courtesy of triedandtasty.com

Asian-inspired Slow-cooker Meatballs

I found a similar recipe while trolling Pinterest for new crock pot dishes.  The asian-style glaze sounded so yummy, and I love any recipe that calls for plum flavoring, but I've made a few modifications from that first attempt and am thrilled with the result.  Enjoy!

Asian-inspired Slow-cooker Meatballs

Ingredients

• 1 lb. Ground Beef *
• 1/3 c Panko Bread Crumbs
• 3 scallions, white and light-green parts, finely chopped (dice remaining dark green shoots for garnish)
• 1 Egg, large 
• 1 TBSP Soy Sauce 
• 1TBSP Ginger, finely chopped 
• 2 cloves Garlic, finely chopped
• 2 TBSP Vegetable Oil
• 1/2 c Barbecue Sauce *
• 1/4 cup Chinese Plum Sauce or Duck Sauce
• 1 TBSP Plum Jam *
• 2 TBSP Hoisin Sauce 

Directions

1. Combine beef, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl.
2. Mix gently but thoroughly by hand. Roll into 1-inch balls.
3. Heat oil in saute pan.  Sear meatballs until browned but not cooked through. 
4. Allow meatballs to drain on paper towels.
5. In a small bowl, whisk together barbecue sauce, plum sauce, plum jam, and hoisin sauce.
6. Mist slow cooker with nonstick cooking spray. Add meatballs. 
7. Pour sauce over meatballs. Gently stir to coat.
8. Cover and cook on low 4 to 5 hours., or until meatballs are cooked through.
9. Serve with rice, and your favorite vegetable. Garnish with remaining scallion.

Vermont ingredient recommendations: Boyden Farms Natural Beef, Gringo Jack's Vermont Maple BBQ Sauce, and Blake Hill Preserves Perfectly Plum Jam

Photo credit: myrecipes.com