Pakistani-Style Fruit Salad

Recipe by Food Connection

This is a great way to use up excess fruit to throw in this very simple and nice fruit salad that anyone can make for a yummy and healthy snack. 

apples, chopped

mandrin oranges with light syrup

bananas, chopped

dried raspberries

golden raisins

lemon juice

sugar (optional)

chaat masala (See note)

Directions:

Put all the apples, mandarin orange (reserved light syrup), and bananas together in a medium bowl.  Add dried raspberries and dried golden to the fruit bowl.  Sprinkle chaat masala, light syrup, lemon juice, sugar(optional) according to taste.  Toss well until the ingredients are mixed and serve chill.   Enjoy! 

Notes: you can find chaat masala at any Indian/Pakistani grocery stores.

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Greek Chicken Souvlaki Salad with Lemon Vinaigrette

Inspired by jessicalettucetomato

I did not give exact measurements for this recipe, but I had to taste the marinade as I added ingredients and adjusted it before I tossed chicken in the marinade.   Believe me, this recipe came out FANTASTIC!  The recipe goes with the Greek salad & lemon vinaigrette (see recipe below).

Chicken Souvlaki 
skinless chicken breasts, cut into strips

fat free plain yogurt
approx. 1/2 cup EVOO (Extra Virgin Olive Oil)

fresh lemon juice (I used a juicer)

oregano

minced garlic

sea salt and freshly crackled pepper to taste

metal skewers (Note:  If you don't have metal skewers, substitute the wooden ones.  Be sure to soak wooden skewers in water for 30 minutes to prevent burning.)
Salad & Dressing (see recipes below) 

Greek Salad 

Dressing

EVOO (Extra Virgin Olive Oil)

1 fresh lemon juice plus zest

oregano

1-2 cloves of garlic, minced

1 teaspoon organic sugar

sea salt & freshly cracked pepper to taste 
Salad

Romaine lettuce

yellow onion, thinly sliced

cucumber, peeled, halved, seeded and sliced (preferably English cucumber)

cherry tomato, chopped

Kalamata olives

feta cheese (optional)

Directions:

Mix all the ingredients in a large resealable zip-lock bag and refrigerate marinate for at least 2 hours or overnight.  Preheat the grill over medium.  Using metal skewers (See note), grease the skewers, thread strips of chicken on each skewer, and place the skewers on the hot grill and cook for approximately 4-5 minutes per side or until chicken is cooked nicely. Remove the skewers from the grill and place on a platter. Whisk EVOO in a medium bowl, lemon juice and zest, oregano, garlic, and sugar until well blended. Season to taste with salt and pepper. Set aside.  Combine the salad ingredients in a large salad bowl.  Pour the dressing over the salad and toss well. Serve chicken with salad.  Enjoy!

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