Fruit Salads | The Daily Dish

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Fruit Salads

Top 10 Salad Recipes

2 Comments | Written on January 8, 2013 at 12:00 am , by

We have assembled our best salad recipes!  There’s a little bit of everything:  cold salads, warm salads, fruit salads, healthy salads, and Caesar salads.  They are healthy, colorful and flavorful.  Give one a try this week!

Keep reading for all the recipes!  

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Watermelon and Feta Salad, plus a new blog giveaway!

10 Comments | Written on August 29, 2011 at 5:00 am , by

Crisp and juicy watermelon is a summertime favorite!  This weekly blog giveaway has everything you need to enjoy this refreshing and flavorful fruit this summer.

-Watermelon knife – extra long and sharp to cut through the large melon!

-Red cutting board

-Melon baller

-Watermelon tray

-Set of 4 watermelon bowls

-Watermelon dish towel

-Watermelon pot holder

-Watermelon measuring spoons

To be entered to win this wonderful watermelon prize package, simply leave a comment here on the blog telling us your favorite way to enjoy watermelon!  Good luck everyone!

Blog Giveaway Official Rules

One of the many reasons I love watermelons is because this beautiful, pink fruit is so versatile.  It tastes great on its own as a sweet and refreshing snack, but also pairs well with savory flavors to create unique salads.  In this recipe the sweet fruit is balanced with tangy feta cheese and black olives.  Toss in a few crunchy pumpkin seeds and you have a fantastic summer side dish!

Here is what you will need:


-Feta cheese

-Black olives (I also like Kalamata’s from Lindsay Olives!)

-Pumpkin seeds  (Sunflower seeds also taste great!)

Watermelon and Feta Salad (click here to view and print recipe)

2 cups cubed watermelon, chilled

4 ounces crumbled feta cheese

1/2 cup sliced black olives

1/2 cup pumpkin seeds

Cut watermelon into cubes and remove any seeds.  Mix the watermelon, feta, black olives and pumpkin seeds.  Cover and chill the salad for 30 minutes before serving.   Serves 4.

Whole Foods Flagship Store

11 Comments | Written on June 9, 2011 at 5:00 am , by


Last week, while I was in Austin for the IACP conference, there was one side trip I simply had to make.  A quick visit to the original Whole Foods Market!  The chain began in Austin and I wanted to scope out the flagship store.


The first store was started by an idealistic bunch of 19 people dedicated to providing their customers with organic and sustainable products.  Today, with stores all across the country and over 50,000 team members their commitment to these core values are as strong as ever.


Here in Austin there is also a Culinary Center in addition to the grocery store.  There you can take cooking classes ranging from basic techniques to exotic culinary adventures.  They even provide full-service catering and event planning from this location.


Take a look at that sparkling kitchen as well as the fantastic variety of cookbooks for sale inside the Culinary Center!


One of my favorite parts of this store was the enormous bulk foods section.  Just about every herb, spice, grain or bean was available in these bins.  I love being able to buy bulk items.  It is more environmentally friendly as it cuts down on packaging and shipping.  Buying bulk can also save you money.  Think about all those times you have to buy an entire, expensive jar of a spice you only end up using once.  In this scenario you can simply purchase the one or two teaspoons you might need for a recipe and a fraction of the cost!


Of course, I am also a fan of any market that has a bar inside the store!  Shoppers could participate in wine and beer tastings, or just relax at the bar to enjoy a glass of their favorite beverage.  I was there on a Friday afternoon and they even had a local musician there to entertain the group.  Love it!


As I was leaving the store, this caught my eye by the front door.  So many grocery stores will have a basket of candy for children to snack on while their parents do the shopping.  Here at Whole Foods there are baskets of fresh fruit!  While I waited for my taxi to take me back to the conference I saw dozens of kids choose their favorite from these baskets.  Such a wonderful way to teach good habits from an early age.

Whole Foods also provides an array of healthy recipe cards scattered throughout the store.  I love anything with grapefruit, so this recipe for a simple and colorful salad instantly caught my eye.  Enjoy!



2 grapefruits

2 avocados, peeled, pitted and chopped

1/4 small red onion, thinly sliced

1 head Bibb or butter lettuce

Carefully peel grapefruits, making sure to remove all of the white pith.  Working over a large bowl to catch any juice, cut the membrane from the outside edge of each segment to release the fruit and let it drop into the bowl.  Add avocados and onion, and toss well.  Arrange lettuce leaves on a platter, spoon salad over the top and serve.  Serves 4.

Nutrition per serving: 230 calories, 15 g total fat, 2 g saturated fat, 0 mg cholesterol, 10 mg sodium, 25 g total carbohydrate, 9 g dietary fiber, 12 g sugar, 4 g protein

Dairy free, Gluten free, High fiber, Low sodium, Vegan, Vegetarian

Check out other bloggers who covered IACP or Whole Foods!

Average Betty and

Food Nouveau

Gluten Free Girl

Espresso and Cream and

Worth the Whisk

What’s Gaby Cooking

Bella Melone

2 Comments | Written on June 29, 2010 at 5:00 am , by

In the summer, there is nothing like a light and refreshing fruit salad and right now the melons are so gorgeous!  With such a wonderful piece of fruit, you don’t have to do much to make beautiful dish.  This Italian inspired recipe uses cantaloupe and watermelon and dresses it up with a bit of honey, balsamic vinegar and a dash of black pepper.  I like to serve it out of champagne flutes with a sprig of mint to add a bit of sophistication to this fantastic seasonal produce.

I love the title of this recipe, “Bella Melone” meaning “Beautiful Melon” in Italian.  The Italians have such a passion of good food and quality ingredients, it makes sense they find their fruit so beautiful!  I still remember when I was studying Italian in college and every morning my professor would greet me at the door with open arms and her full voice, “Buongiorno, mia bella Kristina!” (Of course followed by “Mia bella Amy” or “Mia bella Katie” as other students arrived!)  She began class with such happiness and warmth and I think this recipe for “Bella Melone” is the best way to start off an Italian summer meal!  Grazie mille a Professoressa Guidolti e buon appetito a tutto!

Bella Melone

2 cups chilled seeded watermelon balls

2 cups chilled seeded cantaloupe balls

1/4 cup honey

1 Tablespoon balsamic vinegar

Freshly cracked black pepper (optional)

Divide chilled watermelon and cantaloupe among 4 dessert dishes or stemless champagne flutes.  Stir together honey and balsamic vinegar and drizzle some over each serving.  If desired, sprinkle with freshly ground black pepper, and garnish with fresh mint sprigs.  Serves 4.

Food Of The Gods

2 Comments | Written on June 14, 2010 at 5:00 am , by

In ancient Greek mythology, ambrosia is often depicted as conferring ageless immortality upon whoever consumes it.  Now, I can’t guarantee this lighter version of the classic fruit salad will make you immortal, but it sure is delicious!  I think it is the perfect side dish or light dessert to accompany summer’s grilled foods and backyard barbecues.

Better Recipes member tyxe says, “This fresh and creamy salad is a favorite around my house. I make it with plenty of fruit, and the yogurt provides a sweet, creamy dressing. I mix in just enough ‘goodies’ (marshmallows and coconut) so it tastes like the rich, sweet version I grew up without all the extra calories.”

AMBROSIA FRUIT SALAD (click here to view and print recipe)

1 cup seedless red grapes

1 cup seedless green grapes

1 8 ounce can pineapple chunks, drained

1 8 ounce can fruit cocktail, drained

1 firm banana, sliced

1 8 ounce container low fat vanilla yogurt

1/2 cup miniature marshmallows

1/2 cup shredded coconut

In a large bowl gently mix together the first 5 ingredients. Fold in yogurt, marshmallows and coconut. Serve chilled.