Hi everyone! Wow, the salad recipes are really being tossed about right about now (Badump Pum!). I am wondering if the kids are emulating what their blog contestant predecessors are making for the contest? As we may well know, kids just LOVE being like their peers so make sure to have some good eaters over for play dates or have your kids check out healthy recipes on line made by other kids.
Today is your last day to send in submissions for the contest where they can win to make their recipe on channel 34, win a subscription to chopchop magazine and maybe even get their recipe on Chopchop.com’s site. Wow! Now for today’s colorful contestant……
Another third grader at the Hillside school, Nicki loves nothing more than reading a good book (or twelve) in an afternoon and writing stories about those she knows or those she imagines or just spending some quality time with her many dolls.
Twin sister to this month’s celebrity chef #11, Nicki’s taste in food runs more toward a good steak, baked sweet potato and a side of passion fruit. Serve her salad with his Shrimp Spectacular and you have the perfect, healthy meal!
NICKI’S DSS: DESSERT SALAD SUPREME
1 large bunch of arugula
1 small head of radicchio
1 mango – diced into bite-sized cubes
1 pineapple – diced into bite-sized cubes
1 quart of strawberries
1 pint of blueberries
1 pomegranate – skin removed, arils (seed casings) reserved
1 passion fruit – skin removed, pulp and seeds reserved
8 ozs. creamy goat cheese
3/4 cup wildberry yogurt (from Traders Point Creamery) or any creamy yogurt of a flavor to your liking
1 tbs. honey
1 tbs. peach infused balsamic vinegar
Remove stems and roots from arugula and separate radicchio. Wash thoroughly to remove sand and grit. Tear leaves into bite-sized pieces and toss in large salad bowl.
On top of arugula and radicchio, arrange remaining fruit for presentation, reserving a handful of strawberries and blueberries for dressing. Break goat cheese into small pieces and arrange on top.
In a smoothie blender, combine yogurt, honey, vinegar and reserved berries and blend thoroughly. Drizzle dressing over salad and serve. Enjoy.