Exotic Fruit Salad - Easy

I was experimenting with a chopped fruit salad that would be sweet and tasty, but high in fiber. This is what I came up with:

12 oz mango slices or chunks - FROZEN (important!)
3 granny smith apples, cored and sliced, but unpeeled
1 can crushed pineapple in own juice, drained
1 lemon
1/2 cup chopped toasted almonds or pecans
cinnamon
(1/4 cup sweet wine, if desired)
(1 tbsp honey, if desired)

Core and slice the apples. Juice the lemon and toss the apple slices with the juice. Chop the apples coarsely in a food processor or a mezzaluna. Put back in the bowl with the lemon juice and toss. Chop the frozen mangoes in the food processor or with a mezzaluna. If they are not frozen, they will turn to mush! Mix with the apples and juice and toss. Add cinnamon to taste - about 1/2 - 1 tsp. Mix well. Add wine if desired. Mix again. Last, add honey and pineapple and nuts. Let stand at room temperature to meld and then refrigerate. Will keep a week in the fridge.

If you like, you can make this with fresh mint for a different taste. It is also good with coconut, which I like, but DH isn't keen about. I could also think to substitute coriander for cinnamon and chop cilantro and serve the salad as a type of chutney.

Broccoli Salad

INGREDIENTS
· 1 head fresh broccoli, cut into bite size pieces
· 1/2 cup raisins (optional)
· 1 cup halved seedless red grapes
· 1/4 cup red onion, chopped
· 2 tablespoons white sugar
· 3 tablespoons white wine vinegar
· 1 cup mayonnaise
· 1 cup pine nuts
· ½ to 3/4 cup sharp cheddar cheese
· 10 slices bacon (can omit if you are a vegetarian)

DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. (I cheat, using the packaged crumbled bacon)

2. In a salad bowl, toss together broccoli, grapes, pine nuts, cheese, bacon, and red onions.

3. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

Couscous!

Couscous, little yellow grains of semolina, made from durum wheat, is a good source of protein with 100g of couscous giving just over 15g of protein and is a slow burning source of energy (a "medium" on the GI, for those who watch that kind of thing). It tastes a lot like bulghur but lighter and with a nutty taste - kind of a cross between pasta and wheat. Instant couscous takes about 10 minutes to make and is great either warm or as a salad.

Some couscous ideas:

*Couscous mixed with olives, cashews and cherry tomatoes
*Couscous with watercress, feta cheese and radish
*Mediterranean Pinenut Couscous salad with balsamic vinegar, olive oil and baby spinach
*Couscous with spinach and garbanzo beans, drizzled with yoghurt
*Roasted peppers stuffed with couscous, nuts, crasins and ground beef
*Couscous and almonds drizzled with fresh lemon juice
*Breakfast couscous made with whole milk, instead of water. Add honey or raisins, or splenda, if you like a sweet cereal.
*Couscous in soup is also excellent,

Couscous couldn't be easier to make. If you want to use it for a salad, just take a serving bowl and add the desired amount of couscous (I find that half a cup per person works well) and cover with boiling water. The aim is for all of the water to be absorbed, and for the couscous to swell, so I find it's usually better to add too much water than not enough, otherwise your couscous will not cook and will remain hard and crunchy. You can eat your couscous hot, or let it cool down and eat it in a salad, cold. One of the bonuses of couscous is the short preparation time - I make my salads in about 8 minutes in the morning, and I know I have a nutritious meal ready for lunch time.

A more traditional way is illustrated by the following recipe:

Couscous with veggies and almonds

1 red or orange or green bell pepper, chopped
1 stalk celery, sliced thinly
1 carrot, sliced thinly
1 onion, chopped
1/2 c slivered almonds or other nuts as desired
Chopped parsley or cilantro - if desired
Olive oil or butter - abt. 2 tblsp, but vary according to taste
Salt/pepper

Sauté the vegetables in the fat until the onions are translucent. Reduce heat.

add

1 cup of couscous

Stir with vegetables until the couscous becomes well-coated and there is a good, nutty smell from the pan.

add

1- 1 1/4 c. water, broth, wine, even OJ

Simmer until almost all of the water is absorbed on low heat, about 8 -10 minutes.

This is wonderful eaten warm, either by itself or as a side dish, and is great for a salad.

Potato-Green Pea Salad

This really is good! :)

Potato-Green Pea Salad

Salad:
4-5 medium potatoes
2 cups frozen peas, thawed
1 cup chopped celery
1/4 cup sliced green onions , or more
1/4 cup chopped green pepper

Dressing:
1/2 cup fat-free mayo
1/2 plain yogurt (or fat-free sour cream)
1-2 tablespoons prepared mustard
1 teaspoon vinegar
salt and pepper to taste
herbs of choice, if desired

*Boil the potatoes (or cheat and buy the diced canned ones, lol)
for 30-40 minutes, or until tender.
When cool, peel and cut into cubes. You should have about 7 cups.

*Combine the potatoes with the rest of the salad ingredients.

*Then mix the dressing ingredients and pour over the salad mixture. Toss and refrigerate at least 1 hour.