This is the vapor on the pond behind our home.
Everything was still and almost silent at sunrise except for the ducks still swimming & feeding in the pond.
Well, with such a nippy morning, I desired something zesty and zippy to start my morning with. Yesterday at the outdoor produce market near CR540A near the Lakeland/Bartow Border, I picked up a delicious pineapple for $1.99 and pears for $0.99/lb and I also had leftover turkey in the fridge and a bit of remaining mixed-berry fruit puree we had made for our French Toast on Christmas morning.
The majority of the time I invent my own meals or modify recipes I have or even google a few ingredients that I have on hand and see what delicious, healthy recipe appears. And from there, modify to what appeals to my taste buds :-).
So, with that said, here is my December 29, 2010 Invention:
Fruit & Turkey Salad With Zesty Berry Marinade
Main Ingredients: (You may choose the variety of fruit depending upon the season or availability as well as the choice of protein)
- 3 Spears Fresh Pineapple
- 1 Medium Fresh Bartlett Pear
- 1 Medium Fresh Orange
- 1 Medium Ripe Banana
- 1 Cup Cooked Turkey
Marinade Ingredients: (you choose quantity for your own taste preferences)
- Mixed Berry Puree
- Apple Cider
- Balsamic Vinegar
- Cold-Pressed Extra Virgin Olive Oil
Step 3: Put above ingredients into a shaker cup (instead of a blender which can produce too much froth) and shake until all are blended evenly. Pour liberally and immediately over the fruit/turkey combo mix (decide quantity depending upon taste preference).
1.5 TBSP Freshly Ground Flax Seeds - Flax seeds can be ground in a coffee grinder or blender. Flax seeds are high in fiber, omega-3 fatty acids and phytochemicals (compounds produced by plants) called lignans (phytoestrogens)
Step 4: Sprinkle over top of Main Ingredients after pouring on the marinade.
- Berry Blend - I used strawberries, blackberries and added blueberries from another source.
- Apple Cider (not apple juice) - approximately 1 part to every 3 parts Berry Puree
- Balsamic Vinegar - approximately 1 part to every 3 parts Berry Puree