Three-Grape Sweet Pasta Salad
Four Star Fruit
16 ounces acini di pepe
pasta, or 2 cups pearl
couscous
6 ounces pineapple juice
1 20-ounce can
crushed pineapple
½ cup sugar
2 tablespoons ;our
2 large eggs, beaten
4 teaspoons lemon juice
½ cup chopped
toasted pecans
8 ounces lite whipped
dessert topping
4 cups Four Star Fruit* red,
green and black grapes
(or any combination)
Mint leaves, for garnish
Cook pasta or couscous according to package
directions, yielding 3-4 cups. Drain and rinse
in cold water.
Place the pineapple juice in a saucepan.
Drain the juice from the can of pineapple into
the saucepan; reserve the pineapple. Add
sugar, ;our and beaten eggs to the saucepan
and whisk to blend. Cook over medium heat,
stirring, until thickened. Remove from the
heat and add lemon juice.
Add the pasta to the sauce and stir to blend.
Refrigerate for at least 6 hours.
Add drained pineapple, pecans, whipped
topping and grapes to the pasta. Fold to
incorporate all ingredients.
Transfer to a large serving bowl. Garnish with
mint. Makes 10-12 servings.
Recipe developed by Christine W. Jackson,
food stylist.
* Brands may vary by region; substitute a similar product.
Quinoa Salad with Pomegranate
Windset Farms
1 cup quinoa
1¾ cups vegetable
or chicken stock
2 Fresco* mini
cucumbers, diced
½ pound Concerto* grape
tomatoes, halved
1 pomegranate, seeds only
1 tablespoon chopped
fresh Italian parsley
1 tablespoon chopped
fresh mint
1 tablespoon chopped
fresh cilantro
DRESSING
1 shallot, minced
1 garlic clove, minced
¼ cup fresh lemon juice
(about 2 lemons)
½ cup extra-virgin olive oil
½ teaspoon kosher salt
1 teaspoon sugar
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon
ground coriander
Heat a medium skillet over medium heat. Add
quinoa and toast for 5 minutes, or until the quinoa
starts to pop and turn light brown.
Meanwhile, heat stock to boiling in a medium
saucepan. Add quinoa and simmer for 15 minutes,
or until all the liquid is absorbed.
To prepare the dressing, whisk together all the
ingredients in a small bowl.
In a large bowl, combine warm quinoa with
cucumbers, tomatoes, pomegranate seeds,
chopped herbs and the dressing.
Serve at room temperature. Makes 4-8 servings.
Recipe developed by Executive Chef Dana Reinhardt.
Brands may vary by region; substitute a similar product.
Salads 81
