Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Strawberry and Peach Fruit Salsa

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This Strawberry and Peach Fruit Salsa is the perfect celebration of summer! This salsa is bright and fruity with a savory element making it perfect for topping grilled seafood or eating on it’s own with chips. Made even better if you have basil and mint growing in your own garden to use.

Strawberry and Peach Fruit Salsa
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Servings
4 servings
Servings
4 servings
Strawberry and Peach Fruit Salsa
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse all fresh produce under cool running water before slicing.
  2. In a medium bowl combine the chopped strawberries, peaches, and shallots.
  3. Add the brown sugar, balsamic vinegar and pepper to the fruit. Stir to combine well.
  4. Add basil and mint, toss gently to combine.
  5. Serve with chips, on toasted baguettes, or to top grilled chicken or salmon*.
Recipe Notes

*Note: nutritional information is for the fruit salsa only.

Strawberry and Peach Fruit Salsa Nutrition Facts Serving size 1/2 cup (217g) servings per container 4 Amount per serving Calories 100 % Daily Value Total Fat 0.5 g 1 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 5 mg 0 % Total Carbohydrate 23 g 8 % Dietary Fiber 4 g 14 % Total Sugars 17 g Added Sugars 3 g 6 % Protein 2 g Vitamin D 0 mcg 0 % Calcium 47 mg 4 % Iron 2 mg 10 % Potassium 387 mg 8 %

Pomegranate Fruit Salad

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This unexpected combination of fruit makes for a refreshing and crisp salad to compliment any main course.

Pomegranate Fruit Salad
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Servings
8
Servings
8
Pomegranate Fruit Salad
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Servings
8
Servings
8
Ingredients
Servings:
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Instructions
  1. Combine fruit in a large bowl.
  2. Sprinkle chopped mint over fruit
  3. Drizzle with honey and lime.
  4. Toss to combine
  5. Store in the refrigerator.
Recipe Notes

Pomegranate Fruit Salad Nutrition Facts Serving size (174g) servings per container 8 Amount per serving Calories 100 % Daily Value Total Fat 0.5 g 1 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 0 mg 0 % Total Carbohydrate 26 g 9 % Dietary Fiber 4 g 14 % Total Sugars 20 g Added Sugars 4 g 8 % Protein 1 g Vitamin D 0 mcg 0 % Calcium 18 mg 2 % Iron 1 mg 6 % Potassium 230 mg 4 %

Red, White and Blue Fruit Salad

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Jicama is a root vegetable that resembles a turnip. This vegetable is usually eaten raw and is a great alternative for chips. Season jicama with chili powder and a dash of salt for dips or dice them for salads.

 

 

 

 

Red, White and Blue Fruit Salad
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A festive way to celebrate July 4th or Memorial Day.
Red, White and Blue Fruit Salad
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A festive way to celebrate July 4th or Memorial Day.
Ingredients
Dressing
Servings:
Units:
Instructions
  1. Whisk lime juice, honey and fresh mint into a small bowl.
  2. Place all fruit in large bowl and pour dressing over fruit. Cover and refrigerate for at least 1 hour and enjoy!
How to cut Jicama
  1. You will need a sharp knife, cutting board, vegetable peeler.
  2. Wash and peel jicama with a vegetable peeler.
  3. Cut 1/4 of an inch slices of the jicama and then cut those slices into matchsticks. You can then use these to dip into guacamole or other dips instead of chips or dice them to use in salads.
Recipe Notes

Nutrition Facts
Red, White and Blue Fruit Salad
Amount Per Serving
Calories 48 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Sodium 4mg 0%
Potassium 105mg 3%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 1g 2%
Vitamin A 0.1%
Vitamin C 79%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Asparagus Salad

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Roasted Asparagus Salad is a perfect side salad for anyone who is feeling adventurous! With pickled red onion, roasted asparagus and arugula this side salad is quite the show stopper!

Roasted Asparagus Salad
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Fill half your plate with this delicious salad.
Servings
4 (1.25 cups each)
Servings
4 (1.25 cups each)
Roasted Asparagus Salad
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Fill half your plate with this delicious salad.
Servings
4 (1.25 cups each)
Servings
4 (1.25 cups each)
Ingredients
Servings: (1.25 cups each)
Units:
Instructions
  1. To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
  2. Pre-heat oven to 400 °F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
  3. Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
  4. Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately
Recipe Notes

Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.

Roasted Asparagus Salad Nutrition Facts Serving size (169g) servings per container 4 Amount per serving Calories 120 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 160 mg 7 % Total Carbohydrate 6 g 2 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 74 mg 6 % Iron 3 mg 15 % Potassium 340 mg 8 %