from Karelina's Kitchen

The weather just calls out for fruit salad! Have fun and do it your way.

4 cups mixed summer fruits and berries
¼ c. fresh fruit juice
If no citrus fruit in mixed fruits, add 2 t. lemon or lime juice (preferably fresh squeezed)

Optional additions (use no more than 1 or 2 of these):
2 T. honey or 2 T. fruit liqueur (kirsch)
1 T. coconut or ¼ c. almonds, sliced
¼ t. cinnamon or nutmeg or 2 T. poppy seeds or 2 T. sesame seeds
½ t. finely minced fresh hot peppers or ½ t. minced ginger (only the brave use these)
diced avocado or bananas or tropical fruits


To make a meal add:
1 cooked chicken breast, diced or chickpeas, marinated in fruit juice for 1 hour
¼ c. pecans (or other tree nuts)
¼ c. tomatoes, celery (thinly sliced), carrots (shredded), optional
½ c. cubed feta cheese, optional
Serve on a bed of red leaf and spinach with vinaigrette; use romaine lettuce left in whole leaves instead of a fork

Fruit juice vinaigrette:
1 T. fresh lemon or lime juice
1 T. white balsamic vinegar
3 T. hazelnut oil (or olive oil or sesame oil)
1 T. honey
2 T. mint leaves, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end[1])
2 T. berries, mashed.

Whisk together juice, vinegar, and honey. When emulsified, whisk in oil.
Stir in mint leaves and berries.
OR, toss all ingredients in a blender and blend until smooth.
Cool in refrigerator for 1 hour.
Serve over fruit.