Sunny Cove and Kirschenman
Ginger Honey Fruit Salad
Beach salads should be prepared at home, stored
in plastic bags in the cooler and tossed with dressing
at the last second.
1/2 cup plain yogurt or mayonnaise
1/4 cup honey
8 cups sliced Sunny Cove and Kirschenman watermelon,
grapes, oranges and peaches
1/4-1/2 cup diced candied ginger
1/2 cup chopped walnuts
Combine yogurt or mayonnaise with honey. Refrigerate
sauce and prepared fruit until ready to serve. Carefully
blend fruit and sauce. Top with candied ginger and
chopped walnuts. Makes 8-12 servings.
Recipes provided by Pat Volchok.
Sunny Cove and Kirschenman
Red and White Potato Salad
12 small Sunny Cove and Kirschenman red potatoes
12 small Sunny Cove and Kirschenman white potatoes
2 teaspoons Dijon mustard
11 clove garlic
1/2 cup fresh lemon juice
11 cup olive oil
Salt and pepper
11 red onion, julienned
2 each red, yellow and orange peppers,
cored, seeded and julienned
Boil potatoes in salted water until barely done, about 15-20
minutes. Cool and then cut into quarters. Store in refrigerator
until ready to use. Place mustard, garlic and lemon juice in a
food processor. With motor running, slowly drizzle in olive oil
to emulsify. Add salt and pepper to taste. Store dressing in a jar
in the refrigerator. To serve, shake dressing to blend and combine with potatoes, onion and peppers. Makes 8-12 servings.
Ginger Honey Fruit Salad
