Pineapple Cheese Jelled Salad
1 tablespoon unflavored gelatin
1/4 cup cold water
3/4 cup sugar
1 cup drained crushed pineapple
1 cup shredded sharp cheese
1 cup whipping cream
Sprinkle gelatin over cold water and allow it to soften.
Drain pineapple reserving juice, set aside. Measure 1/2-cup pineapple and place in small saucepan; add sugar; heat over medium heat until sugar is dissolved. Add softened gelatin and stir to dissolve gelatin. Cool juice mixture until it begins to thicken – but not set.
Whip cream until stiff peaks form.
Fold-in to thickened gelatin the drained crushed pineapple, cheese and whipped cream; spoon salad into desired Jell-O mold or serving dish. Refrigerate until firmly set. Serves 6-8
For delicious dairy recipes and nutrition information go to www.UtahDairyCouncil.com or www.NationalDairyCouncil.org
Dixie Salad
1 cup pomegranate seeds (about 2 pomegranates)
2 cups chopped apples (about 2 medium)
1 cup chopped pecans
1 cup whipping cream
2-4 tablespoons sugar
1 teaspoon vanilla
Whip cream with sugar and vanilla until stiff peaks form.
Combine pomegranates, apples, pecans (and any additional desired fruit). Gently fold in whipped cream. Garnish with a few pomegranate seeds. Serves approximately 8
NOTES:
To reduce fat, reduce or eliminate nuts. There are many additions to this basic salad created in Utah’s Dixie. Some like it ‘pure’ and use only the products found in Southern Utah; others add drained canned fruit cocktail, mandarin oranges, sliced bananas, grapes and fruit of their choice. Adjust the portions and ingredients to suite your taste preferences.
To seed the pomegranate (with as little mess as possible), cut a cross in the base of the pomegranate down to but not into the seeds. Carefully pull the cross open, breaking the pomegranate in half. Gently break sections away from each half, pulling the skin back and turning the pomegranate inside out; gently nudge the seeds from the exposed section. Work over or in water, dropping the seeds into the water as you go. The pithy membrane and bits of skin will float to the surface of the water and can easily be skimmed away leaving intact the juicy kernels.
Later in pomegranate season the skin becomes dry and the fruit is hard to break open. Place the pomegranate in water to soak before following directions above.
For delicious dairy recipes and nutrition information go to www.UtahDairyCouncil.com or www.NationalDairyCouncil.org
Strawberry Broccoli Salad
2 cups sliced fresh strawberries
2 cups broccoli florets
2 cups seedless grapes, halved
1 tablespoon coarsely chopped red onion, optional
1/4 cup honey roasted sunflower seeds
1/2 cup lite mayonnaise
2 teaspoons sugar
2 tablespoons apple cider vinegar, more or less
Place sliced strawberries, broccoli florets, grapes, optional red onion and half the sunflower seeds in mixing bowl.
Wisk together mayonnaise and sugar; thin this dressing by whisking in 1-2 teaspoons vinegar (until desired consistency). Drizzle the dressing over strawberries and broccoli, gently toss to mix. Place in serving bowl and chill to blend flavors. When ready to serve sprinkle salad with remaining sunflower seeds. Serves 6-8
For delicious dairy recipes and nutrition information go to www.UtahDairyCouncil.com or www.NationalDairyCouncil.org
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