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Fresh Berry & Mint Salad
Quarantine.
It’s times like these I am thankful for my background in food service when being crafty about menu planning is of the utmost importance.
Let’s face it- due to the Corona Virus outbreak and being ordered to hunker down in our homes, we’ve all been making extra trips to the refrigerator these days so we must be mindful of our choices and think outside the box to avoid making poor snacking decisions.
This Fresh Berry & Mint Salad is a delicious and guilt-free alternative to a standard cut fruit or whole fruit option, which can become monotonous- especially now that ordering takeout and dining out are no longer conveniently at our disposal.
This Fresh Berry & Mint Salad is something our catering prep teams make on a regular basis for clients and is always well-received. It is a very easy recipe to follow and can be prepared and enjoyed by anyone in the comfort of their own homes.
When NOT in quarantine, serve this for dessert at your next dinner party with home made whipped cream and toasted pound cake slices for an extravagant dessert your guests will be sure to love.
Fresh Berry & Mint Salad
Prep Time 10 minutesServings 6Ingredients
- 1 6oz Carton Fresh Raspberries
- 1 6oz Carton Fresh Blackberries
- 1 6oz Carton Fresh Blueberries
- 1 16oz Carton Fresh Strawberries Quartered
- 1 Navel Orange Zest & Juice Only
- 6 Fresh Mint Leaves Chiffonade Cut
- Sugar Optional
Instructions
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Rinse the orange, mint leaves, and all berries (separately to avoid mushing- especially for the Raspberries) in cold running water and empty onto a dry towel.
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Remove the green leaves from Strawberries and cut into quarters.
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Stack, roll, and chiffonade cut the fresh mint leaves and set aside.
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Add the Blackberries, Blueberries, and Strawberries into a mixing bowl and top with fresh orange zest, juice from the orange, and sliced mint leaves (reserving some for garnish) and gently toss together.
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Taste for flavor and add sugar a pinch at a time until desired sweetness is achieved (optional).
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Add Raspberries and delicately incorporate into the salad.
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Transfer into a serving bowl, top with remaining mint leaves, and serve!
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Breakfast Yogurt Bowl
Admittedly, most of my posts take a lot more thought and effort. Testing my recipes (usually I eyeball everything so trying to note exact measurements takes time!) trips to the store, preparation, getting the right photo, etc- but this morning’s breakfast was too good not to share!
There is no wrong way to make a breakfast bowl, and as I am weathering the whopping 3 degrees in North Jersey, I am dreaming of warmer Summer days and just so happened to have my personal favorite ingredients on hand to put together one of my favorite breakfasts- yogurt bowls with fresh fruit, granola, chopped chocolate almonds and fresh honey.
This dish is really all preference and you can definitely get creative, but the main decisions you’ll have to make is the type of yogurt and fruit you want to use. Greek Yogurt is obviously the most healthy option, but as much as I want to like it, I just can not get into it- so I use my personal favorite- Dannon Light and Fit Vanilla Yogurt as the base.
Next, I add Fresh Blueberries, Raspberries, Diced Kiwi, and Vanilla Granola Clusters. This is optional, but I am a sucker for anything chocolate, and I love the nuttiness and bite of a dark chocolate covered almond, so I chop these up and sprinkle some over the top of the bowl (dark chocolate in small portions is generally pretty healthy). Lastly, I drizzle honey over the top of everything and it is ready to go. Simple (and delicious) as that!
Breakfast Yogurt Bowl
Prep Time 10 minutesTotal Time 10 minutesServings 1Ingredients
- 1 Dannon Light & Fit Vanilla Yogurt 5.3oz Portion Cup
- 1 Kiwi Peeled & Diced
- 8-10 Raspberries
- 10-12 Blueberries
- 2 TBSP Vanilla Granola Clusters
- 4 Dark Chocolate Covered Almonds Chopped
- 2 TBSP Honey Drizzled
Instructions
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Layer vanilla yogurt into a bowl.
Top with fresh fruit, granola, scattered chocolate almonds, and a drizzle of honey
Serve!
