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Mojito Fruit Salad
Lunch American

Mojito Fruit Salad

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine watermelon, grapes, cantaloupe, strawberries, and kiwi in a large bowl with a tight-fitting lid; top with blueberries.
  2. 2 Combine lime juice, sugar, and mint in a small bowl, crushing mint with the back of a spoon to extract flavors; pour over fruit mixture. Seal the bowl with the lid. Refrigerate for at least 1 hour.
  3. 3 Gently flip sealed bowl several times to coat fruit with lime juice mixture just before serving.

By Harht4God

Fresh Summer Fruit Salad
Lunch American

Fresh Summer Fruit Salad

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.
  2. 2 Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.

By Cheryl

Tommy's Blue Cheese Coleslaw (with Bacon and Grapes)
Lunch American

Tommy's Blue Cheese Coleslaw (with Bacon and Grapes)

5.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
  2. 2 Refrigerate coleslaw until sticky and wet, 8 hours or overnight.

By Teemo

Chicken, Belgian Endive, and Grape Grain Salad
Lunch American

Chicken, Belgian Endive, and Grape Grain Salad

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.

By Diana Moutsopoulos

Chicken Pecan Salad
Lunch American

Chicken Pecan Salad

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine brown sugar, margarine, hot sauce, lemon juice, Worcestershire sauce, and salt in a large bowl. Add pecans; toss to coat. Spread pecans in a single layer on a baking sheet.
  3. 3 Bake in the preheated oven, stirring often, until light brown, about 10 minutes. Set aside.
  4. 4 Place chicken on a separate baking sheet; rub with oil and sprinkle with Greek seasoning.
  5. 5 Cook in the preheated oven until juices run clear, about 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Slice into strips.
  6. 6 Toss chicken, lettuce, tomatoes, strawberries, grapes, raspberries, and blueberries together in a large bowl. Sprinkle with pecans; drizzle with dressing.

By JRW8

Christie's Salad
Lunch

Christie's Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
  2. 2 Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.

By Kristie Ann

Harvest Slaw
Lunch

Harvest Slaw

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 In a medium ungreased skillet, over medium heat, toast the pecans by stirring frequently until golden brown. Set aside to cool.
  2. 2 In a large bowl, combine coleslaw mix, carrots, grapes, pecans, and feta cheese.
  3. 3 In a small bowl, stir together the mayonnaise, and Ranch dressing. Pour in sugar, and mix until dissolved. Toss coleslaw mixture with dressing until evenly coated. Serve immediately, or cover and chill in refrigerator.

By bdh76

Layered Cheddar-Fruit Salad
Lunch

Layered Cheddar-Fruit Salad

4.2

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 In a small bowl whisk the mayonnaise, sour cream and honey together.
  2. 2 In a large bowl toss 1 cup of the cheese with the lettuce.
  3. 3 In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

By CHRISTYJ

Ann's Fantastic Fruit Salad
Lunch

Ann's Fantastic Fruit Salad

5.0

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a large bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar; stir to coat. Cover and refrigerate to blend flavors, at least 1 hour.

By witchywoman

Furutsu Sando (Fruit Sandwiches)
Lunch Japanese

Furutsu Sando (Fruit Sandwiches)

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat cream, powdered sugar, and vanilla together in a bowl with an electric mixer on medium speed until stiff peaks form, 3 to 5 minutes.
  2. 2 Spread 1 side of each bread slice with whipped cream. Arrange fruit pieces in a diagonal row on 2 of the bread slices, working from 1 corner to the opposite corner. Fill in the areas on both sides of the row with remaining fruit pieces, cutting to fit as necessary. Top with remaining bread slices, cream-sides down. Tightly wrap sandwiches in plastic wrap. Chill at least 1 hour, or up to 24 hours.
  3. 3 Remove plastic wrap. With a serrated knife, carefully cut sandwich in half diagonally, slicing through the diagonal fruit row.

By Sammy Mila

Fresh Fruit Salad with Honey Lime Dressing
Lunch

Fresh Fruit Salad with Honey Lime Dressing

4.6

Prep
10 min
Cook
Total
50 min

Instructions

  1. 1 Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes.
  2. 2 Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

By TARA_BULL

Fruit and Broccoli Buffet Salad
Lunch

Fruit and Broccoli Buffet Salad

4.9

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
  2. 2 Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
  3. 3 Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
  4. 4 Sprinkle chopped pecans over salad.

By Crystal

Kids' Turkey and Cream Cheese Spread Bento Box
Lunch

Kids' Turkey and Cream Cheese Spread Bento Box

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly.
  2. 2 Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak.
  3. 3 Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly.
  4. 4 Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use.
  5. 5 Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl.
  6. 6 Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly.
  7. 7 Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick.
  8. 8 Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.

By Lela

Groovy Green Smoothie
Drink American

Groovy Green Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place spinach, banana, grapes, yogurt, and apple into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into two glasses and serve.

By mamaiscookin

Watermelon Fruit Salad
Dessert American

Watermelon Fruit Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry.
  2. 2 In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.

By GREEKGURU

Balsamic Roasted Grapes
Appetizer American

Balsamic Roasted Grapes

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes in a single layer on baking sheet.
  3. 3 Bake in preheated oven until grapes until grapes are soft, wrinkled, and slightly caramelized, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

By Olivia

Roasted Brussels Sprouts with Grapes
Side Dish American

Roasted Brussels Sprouts with Grapes

4.5

Prep
15 min
Cook
198 min
Total
213 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat oil in a very large oven-safe skillet over high heat until shimmering. Arrange Brussels sprouts cut sides down in the skillet. Cook until cut sides are browned, 2 to 3 minutes. Stir in grapes and garlic. Top with rosemary sprigs.
  3. 3 Roast in the preheated oven until sprouts are tender, about 15 minutes.
  4. 4 Season with salt and black pepper. Squeeze lemon wedges over sprouts. If desired, remove rosemary before serving. Garnish with additional pepper.

By VirginiaWillis