Estimated read time: 2-3 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Asian Seared Salmon Salad
Salad Ingredients:
1 lb. salmon filleted
1 tsp. ground cumin
Juice from 1 lemon
8 cups mixed baby greens
1 avocado, thinly sliced
1 red grapefruit, pith and peel removed, segments separated
1 cup bean sprouts, thoroughly washed
Ginger Dressing:
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons mirin
1 tablespoon chopped fresh ginger
Directions:
1.Preheat an oven to 350F.
2.Season fish with salt, pepper, cumin, and lemon juice and sear in a hot pan until it forms a nice crust.
3.Finish in oven until Salmon reaches 135F.
4.Mix dressing ingredients in a small bowl.
5.Toss greens and sprouts just enough dressing to lightly coat leaves and fold in segments, avocado, and salmon.
6.Garnish with toasted sesame seeds.
Cucumber Melon Mint Cooler
Ingredients:
1 cup diced honeydew melon
½ cup small diced English cucumber
2 Tbsp. fresh mint
4 cups light white grape juice
4 cups club soda
Directions:
1.Place cucumber and honeydew in large pitcher with grape juice.
2.Wash and clean the mint and slap to bruise and express the oils.
3.Place in the grape juice and allow it to sit for a few hours in the fridge.
4.To serve; Fill and highball glass with ice.
5.Pour glass half full of grape juice and fruit mix and top with club soda.
6.Mix and serve.
Strawberry Basil Sangria
Ingredients:
2 cups sliced strawberries
2 Tbsp. sugar (may substitute with Stevia or Splenda)
2 Tbsp. fresh basil
4 cups light cranberry and raspberry cocktail
4 cups club soda
Directions:
1.Place sliced strawberries in a bowl with basil and lightly crush them with your hands.
2.Make sure to rub or bruise the basil so that is starts to express liquid.
3.Add the sugar and lightly toss.
4.Let it macerate for at least 30 minutes in the sugar.
5.Add the fruit juice and let it sit in the fridge overnight.
6.To serve: Fill and highball glass with ice.
7.Pour glass half full of juice mix and top with club soda.
8.Mix and serve.
Peach Citrus Spritzer
Ingredients:
1 cup grapefruit segments
2 cups fresh cut white peach slices
2 Tbsp. sugar (may substitute with Stevia or Splenda)
1 cup light apple juice
3 cups Knudsen's mango peach juice
4 cups Club Soda
Directions:
1.Slice Strawberries and put in a bowl with sugar.
2.Allow to macerate for at least 30 minutes.
3.Combine Grapefruit segments macerated peaches with juice, apple juice, and peach mango juice together and allow to sit overnight in the fridge.
4.To serve - Fill and highball glass with ice.
5.Pour glass half full of juice mix and top with club soda.
6.Mix and serve.
