Tearup the lettuce and place in a serving bowl. Cut the tomato in half lengthwise, and then cut the halves using a "W" cut to create about 1-inch wedges. Add to the bowl. Mix together the mayo, lemon juice, salt and pepper and sugar. Add to the lettuce and tomato, and blend softly but thoroughly. Serve with corn on the cob, simple shellfish
Heartsof palm (potassium). Mushrooms (B vitamins, vitamin D). Pro tip: Remember to factor the salt, often high in canned goods, into your daily sodium intake. 8. Dress it up wisely. Lemon juiceInstructions Arrange all the fruit in a large serving bowl (strawberries, pineapple, blueberries, kiwi, mango, and grapes). You can throw the fruit together or create a fruit rainbow, separating the fruit into rows. In a small mixing bowl, add honey and lemon juice. Stir until combined.
Ingredients 4 cups fresh strawberries, halved; 2 cups fresh blueberries; 2 to 3 kiwifruit, peeled and sliced; 2 bananas, sliced; 2 cups seedless grapes, halvedTryarranging your fruit salad on a plate or platter — instead of a big bowl — to let all of the different shapes and textures shine. View this post on Instagram A post shared by Sara Tane Instructions Slice large grapes in half. In a large bowl, combine grapes, apples, and blueberries. Run a long sharp knife through the can of peach pie filling several times to coarsely chop the peaches. Spoon over fruit mixture and toss gently to combine and coat the fruit. Refrigerate until ready to serve.
