Wild 'bout Fruit Salad
photo by Sharlene~W
- Ready In:
- 25mins
- Ingredients:
- 18
- Serves:
-
1
ingredients
-
Fruit Blend
- 59.14 ml diced pineapple
- 59.14 ml diced watermelon
- 59.14 ml green seedless grapes or 59.14 ml red seedless grapes, mixed cut in half
- 59.14 ml diced cantaloupe
- 59.14 ml diced roasted red pepper, strips
-
Spicy Mint Chimichurri
- 14.79 ml red chili pepper flakes
- 59.14 ml olive oil
- 59.14 ml fresh squeezed lime juice
- 59.14 ml fresh squeezed lemon juice
- 59.14 ml chopped fresh cilantro
- 59.14 ml chopped fresh parsley
- 29.58 ml chopped garlic
- 4.92 ml chopped shallot
- 236.59 ml chopped fresh mint leaves
-
Spinach
- 473.18 ml chopped Baby Spinach
- 44.37 ml olive oil
- 1 lemon, juice of
-
Garnish
- 59.14 ml shredded gouda cheese
directions
- Chimichurri sauce: Combine all ingredients in a food processor fitted with a metal blade and process until smooth. Transfer to a large bowl.
- Combine fruit and red peppers with chimichurri sauce.
- Mix well to coat all fruit.
- Cover and set aside to allow to marinate for 10-30 minutes.
- In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine.
- To serve, divide spinach between two plates. Arrange fruit mixture on top of spinach and garnish with shredded gouda cheese. (I used a slotted spoon to drain off excess sauce).
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.