Good Dinner Mrs. Mellen

Tart Field Greens with Melon, Blueberries, Apricots and Pecans Adding fruit and nuts to salad fresh adds a refreshingly sweet taste to tart greens. I love the combination of spicy greens with the sweetness of melon and blueberries. You can customize this salad using any of your favorite combination of fresh fruit. Sometimes I add dates instead of apricots or pumpkin seeds to replace pecans. Use your imagination to create your own special salad. Ingredients 4-5 cups bitter or spicy greens 1/2 honeydew melon, cubed 1/2 cup blueberries 1/4 cup chopped apricots 1/4 cup chopped pecans 2 tablespoon sliced red onion* Preparation Wash and dry greens. Place on flat plate arranging melon, blueberries, apricots and pecans on top. Thinly slice red onion. Place in bowl pouring 2 tablespoon white vinegar over onions soaking for 10 minutes. Rinse onions and pat dry. Place onions on salad. Serve with balsamic vinaigrette.  Balsamic Vinaigrette Ingredients   3 tables...

 Summertime Kale Salad with Apricots, Almonds and Parmesan Kale is so good tossed in salads as well as so good for your. What I love about this Kale salad is that the dressing and apricots add just the right amount of sweetness to the kale. For larger groups you can just double or triple the recipe for a crowd. Even non green lovers will enjoy this salad! Juice of 1 lemon 1/2 shallot, chopped 1 teaspoon honey 1/2 teaspoon sea salt 2 bunches kale, stems removed, leaves shredded or finely chopped 2 tablespoons extra-virgin olive oil 1/3 cup sliced almonds, toasted 1/2 cup chopped dried apricot 2 1/2 ounces Parmesan shaved            In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately.  Add almonds, apricots and Parmesan to kale. Enjoy! Gooddinnermrsmellen.com buzzchomp.com   ...