Honeydew, Blueberry, and Mango Salad

I made this fruit salad (photo and recipe from melskitchencafe.com) to go with our Thanksgiving meal. So delicious! The lime-ginger dressing takes a little bit of time to make, but it is so good! It does have a strong flavor, so I didn't add all of the dressing because I didn't want George and Allen's taste buds to be overwhelmed. I did use most of it, just maybe a tablespoon less. This is more expensive to make in the winter when things are not in season, but that makes it a great holiday treat.

1 tablespoon grated lime zest from 4 limes (zest limes before juicing)
1 cup fresh lime juice (from the 4 grated limes and an additional 3-4 limes as needed)
1/4 cup granulated sugar
Pinch table salt
1-inch piece fresh ginger, peeled and minced (about 1 tablespoon)
1 tablespoon fresh lemon juice
1/2 small honeydew melon, seeds and rinds removed, cut into 1-inch pieces (about 2 cups)
2 mangoes, peeled, pitted and cut into 1/2-inch pieces (about 2 cups)
1 pint fresh blueberries

DIRECTIONS:
In a small, heavy-bottomed non-reactive saucepan, simmer the lime juice, sugar, and salt medium-high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes. Remove the pan from the heat and add the lime zest, ginger, and lemon juice. Let the mixture sit and steep for 5 minutes. Strain the syrup through a fine mesh strainer. Combine the honeydew, mangoes and blueberries in a medium bowl; pour the warm dressing over and toss. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.

Orange Walnut Green Salad

 

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=72876&origin=detail&&Servings=6

I've only made this once, but I quite liked it, so I'm posting it so I remember to make it again.

Prep time: 15 min Cook time: 5 min Ready in: 20 minutes

Serves: 6

3/4 cup walnut halves

10 ounces mixed salad greens with arugula (I couldn't find any arugula when I made this)

2 large navel oranges, peeled and

sectioned

1/2 cup sliced red onion

1/4 cup olive oil

1/4 cup vegetable oil

2/3 cup orange juice

1/4 cup white sugar (or agave)

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/4 cup crumbled Gorgonzola cheese (or feta or no cheese)

1. Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
2. In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
3. In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
4. Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.