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Kids in the Kitchen: Sweet-Tart Orange Salad

Kids in the Kitchen: Sweet-Tart Orange Salad

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Dress juicy citrus with honeyed vinaigrette for a bright salad the whole family will love.

Eating healthy should still be delicious.

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CITRUS SALAD WITH BALSAMIC HONEY AND PISTACHIOSHands-on: 17 min. Total: 17 min.Blood oranges are a little bit tart; navels are sweeter—try a mix of the two for a colorful, tasty combo.

¼ cup pistachios*¼ cup olive oil1½ tablespoons white balsamic vinegar1 tablespoon honey¼ teaspoon kosher salt6 navel or blood oranges8 ounces jicama**

1. Preheat oven to 325°.

2. Spread nuts on a shallow pan. Bake at 325° for 8 minutes or until lightly toasted, stirring occasionally.

3. Combine olive oil, vinegar, honey, and salt in a jar with a tight-fitting lid; shake to mix well.

4. Peel oranges, removing any white pith. Cut each orange crosswise into ¼-inch-thick slices.

5. Peel and grate jicama.

6. Place oranges on a large serving platter. Sprinkle with jicama and pistachios. Drizzle with vinaigrette; serve salad immediately.

SERVES 8 (serving size: about 4 orange slices)CALORIES 155; FAT 8.7g (sat 1.2g, mono 5.9g, poly 1.3g); PROTEIN 2g; CARB 20g; FIBER 4g; CHOL 0mg; IRON 1mg; SODIUM 66mg; CALC 53mg

*Rub warm pistachios in a kitchen towel to remove bits of skin and amp up the pretty green color.

**A Y-shaped peeler fits well in little (and big) hands. To avoid nicks and cuts, stop grating when 1 inch of jicama is left.


Kids can peel thick-skinned navel oranges with fingers; thin-skinned blood oranges require a serrated knife.

1) TRIM off a thin piece of skin from the stem and blossom ends of oranges. Firmly stand the orange on one of its flat, trimmed ends.

2) REMOVE the skin and pith by cutting from top to bottom, following the orange's curved shape. Avoid cutting deeply into the flesh.

3) CUT oranges cross-wise for sliced rounds. For sections, cut along membranes using a paring knife to remove each segment.

Recipe adapted from We (Heart) Cooking: Totally Tasty Food for Kids by Lilly and Audrey Andrews—a cookbook collaboration with Cooking Light.

Kitchen gear


  • For the Orange Vinaigrette:
  • 2 tablespoons orange juice
  • 2 tablespoons fresh lemon juice or vinegar
  • 1⁄4 cup olive oil
  • 1 teaspoon kosher salt
  • pinch black pepper
  • For the salad:
  • 1 head romaine lettuce, washed and chopped
  • 1⁄4 head red cabbage, cored and shredded
  • 1 orange, peeled and pulled apart into sections
  • 1⁄2 cup toasted green pumpkin seeds (or another toasted seed or nut)
  • 1⁄4 cup grated cheddar cheese or crumbled feta cheese



Strawberry Kiwi Fruit Salad for Picky Eaters

Strawberries and kiwis are some of the richest foods in Vitamin C. So are broccoli and bell peppers! But for kids who shy away from vegetables some or all of the time, a fresh fruit salad can stand in as a source of some of the important nutrients kids need.

In a perfect world, of course, kids would love a good fruit salad AND broccoli AND bell peppers. If you’re feeling wistful thinking about it, know that as long as you keep serving and enjoying these foods in your home, your kids will most likely learn to like them!

In the meantime, you can feel good about your kids chowing down on fiber- and antioxidant-rich fresh fruits like this strawberry kiwi salad.

Serve it alongside scrambled eggs with breakfast, or as a weeknight dessert.

Top-Notch Trifle Recipes

Who doesn't love a creamy, delicious trifle? From fruit-filled recipes to chocolatey confections, these tasty treats will satisfy every sweet tooth.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Marshall Troy ©2012,Television Food Network, G.P. All Rights Reserved

Photo By: Chantell Quernemoen

Photo By: Matt Armendariz ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Raspberry Orange Trifle

An orange pound cake and decadent cream form the base of Ina&rsquos luscious trifle, which she makes even better by incorporating raspberry jam and fresh berries.

Individual Strawberry Trifles

Giada De Laurentiis' individual trifles are made with amaretto liquor for a kid-friendly version, substitute fruit juice.

Thin Mint Trifle

When Girl Scout cookie season comes, make sure to set aside one box for this trifle. Everybody's favorite chocolate-mint cookie is chopped up and cleverly snuck into the cake batter before being layered along with whipped cream and vanilla pudding.

Lemon Tiramisu Trifle

Creamy, lemony layers are brightened by berries in this no-bake cross between tiramisu and trifle. Kids can assemble this treat with very little help.

Moonshine Sauteed Apple and Peanut Butter Trifle

This trifle is a sweeter, creamier version of the classic snack combination. An easy, nutty crumble adds a tasty crunch to the luscious dessert.

Mini Rosewater Trifles with Cardamom Cream

Blueberries, raspberries and an easy-to-make cardamom whipped cream give these individual-size trifles their pretty colors.

Carrot Cake Trifle

Amp up a boxed carrot cake mix by turning it into a trifle! Layer chunks of the cake with a cream cheese pudding, then top the dish with crushed cookies and chocolate-coated strawberries to resemble a vegetable garden.

Strawberry Shortcake Trifle

Valerie&rsquos elegant trifle is bursting with strawberries and a hint of fresh lemon.

Honey-Pear Icebox Trifle with Soft-and-Easy Ginger Snaps

Nancy&rsquos trifle is whipped up in a snap, then cooled in the fridge until it&rsquos time for dessert. She sweetens her homemade gingersnaps with honey-pear shrub, a type of &ldquodrinking vinegar&rdquo that can be found in specialty food stores.

Lemon Curd Trifle with Fresh Berries

Layer pound cake, berries, lemon curd and whipped cream into a trifle bowl for a cool summer dessert with a pretty presentation.

Gingerbread and Lemon Curd Trifle with Blackberry Sauce

Bobby's trifle will happily feed any crowd during the holidays. Gingerbread cake is layered with lemon curd and blackberry sauce.

Raspberry Trifle with Rum Sauce

Sandra Lee's individual-size trifles pack lots of flavor into one glass with minimal effort: Rum extract and fresh berries jazz up prepared vanilla pudding and pound cake.

Lime Cream Trifle

Kick your party up a notch with this zesty trifle. Graham crackers and lime cream layer to form a decadent dessert that&rsquos reminiscent of a citrus cheesecake.

Berry Trifle

Heighten the flavor of blueberries, strawberries and raspberries with a bit of lemon and sugar for Tyler's trifle.

Blood Orange Trifles

Blood oranges have a sweet-tart flavor and deep-red color they're available in the winter months -- pick some up and pair them with a rich custard to make beautiful trifles.

Cranberry-Clementine Trifle

Layers of vanilla custard, brandy-soaked pound cake and cranberry compote make this a festive seasonal dessert.

Strawberry Chocolate Mini Trifles

These individual trifles are great for hosting a small get-together. The Kitchen prepared these strawberry chocolate confections for an awards show party, but they&rsquoll fit right in at a special occasion or warm-weather cookout.

Black Forest Trifle

Inspired by the traditional black forest cake, Katie&rsquos trifle is both beautiful and easy to make ahead of time.

Sheet Pan Trifle

This trifle is impressive for so many reasons, starting with how easy it is. You just bake our basic sheet pan cake and then cut out the rounds to layer the scraps become your crumble topping. Once assembled, you can see each distinctive layer of lemon pudding, whipped cream, cake and bold-colored berries. The berries also release a sweet liquid as they sit in the lemon-sugar mixture that soaks into the cake and brings the whole thing together in one bright and creamy, tart-sweet dessert.

When it comes to adding veggies to your salad, think seasonal. This will give you the best flavor, and your salad will feel in keeping with the season. Refer to the seasonal produce list when crafting your salads at home.

Winter Seasonal Veggies:

When winter hits it’s time to enjoy those sturdy fruits and vegetables.

  • Winter Squash (butternut, acorn)
  • Brussels Sprouts
  • Beets
  • Turnips
  • Sweet potatoes and yams
  • Rutabagas
  • Swiss Chard
  • Onions
  • Parsnips
  • Leeks
  • Kale
  • Collard Greens
  • Celery
  • Carrots
  • Cabbage
  • Avocados

Spring Seasonal Veggies:

With spring comes new fresh produce. Many of the veggies are similar to what you would enjoy during the winter months, as spring is the time of planting. But a few new veggies pop up early!

  • Asparagus
  • Avocados
  • Broccoli
  • Cabbage
  • Carrots
  • Celery
  • Collard Greens
  • Garlic
  • Kale
  • Lettuces
  • Mushrooms
  • Onions
  • Peas
  • Radishes
  • Spinach
  • Swiss Chard
  • Turnips

Summer Seasonal Produce:

Once summer hits you have a whole new world of veggies to enjoy!

  • Bell Peppers
  • Corn
  • Cucumbers
  • Eggplant
  • Green Beans
  • Lima Beans
  • Okra
  • Summer Squash
  • Tomatillos
  • Kohlrabi
  • Tomatoes
  • Zucchini

Fall Seasonal Produce:

As fall approaches many fresh seasonal vegetables from summer are still in season since it’s harvest time! As the temperatures cool sturdy vegetables take the lead.

  • Bell Peppers
  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celery
  • Collard Greens
  • Green Beans
  • Kale
  • Lettuces
  • Parsnips
  • Peas
  • Potatoes
  • Pumpkin
  • Radishes
  • Spinach
  • Sweet Potatoes and Yams
  • Swiss Chard
  • Turnips
  • Winter Squash

Recipe Summary

  • 3 cups chopped fresh rhubarb
  • ½ cup white sugar, or to taste
  • 2 tablespoons water
  • 1 (3 ounce) package raspberry flavored Jell-O® mix
  • 1 cup cold water
  • 1 cup chopped apple
  • ½ cup chopped walnuts

In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.

In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.

Mom & Aunt Rose&rsquos Cranberry &ldquoSalad&rdquo

Although I have fooled around with my Thanksgiving menu a bit over the years, it&rsquos still a close variation to what my mom and my Aunt Rose used to do. I&rsquove long passed on doing green bean casserole but I always make the cranberry salad. Mom called it a salad, not a sauce. Digging through my mom&rsquos old metal recipe box I came across the original recipe card. It was from my Aunt Rose. She called it Cranberry Relish. There are no directions, just a simple, short list of ingredients and a note to top with whipped cream. One warning, this recipe is very high in sugar, so of you want a lower sugar alternative, try my cranberry pomegranate relish. It&rsquos great.

Zest to Impress

Before combining ingredients, zest your lemon and orange using a microplane grater/zester. Don&rsquot have a zester? That&rsquos okay! A vegetable peeler makes a fine stand-in.

How to zest with a vegetable peeler: place the sharp edges of the peeler on one end of the citrus and push slightly into the fruit. Pull down to the other end, paying close attention not to cut into the fruit too deep. You want to remove as little of the white part as possible. Repeat this process until the entire peel is removed and only the pith remains. Finely chop the lemon peel with a sharp knife to make lemon zest.

Whisk all the dressing ingredients together in a medium mixing bowl until smooth. Ta-da!

How to Make the Best Kale Salad

1) Remove the ribs.

Regardless of which variety of kale you choose (they all make great salads), you’ll first want to remove the tough ribs from the leaves. Use a chef’s knife (here’s mine) to slice out the stems or just pull the leaves from the ribs with your fingers. The ribs are too chewy and distracting to include in the salad, but you can chop them and sauté them later. Or feed them to your dog, if your dog will eat anything like Cookie!

2) Chop the kale.

Then, you’ll want to chop the kale into pretty small, bite-sized pieces. Eating kale salads made with pieces of giant kale is mighty awkward.

3) Sprinkle with salt.

Next, transfer the kale to a serving bowl and sprinkle it lightly with sea salt (salt helps cut the bitter flavor of kale).

4) Massage the kale.

Yes, this step sounds ridiculous, but it makes all the difference. Reach into the bowl with (clean) hands and start grabbing handfuls of kale. Scrunch, release, scrunch, release. Repeat until the kale is fragrant and dark green. This makes the kale less poky and more palatable. Kale is tough, so don’t worry about damaging the leaves! This step should take 30 seconds or less.

5) Dress the kale.

Drizzle in a bold dressing and massage that into the leaves so the kale is lightly and evenly coated with dressing (this is important!). Kale does particularly well with zippy dressings. If you’ve always followed the standard vinaigrette formula (one part vinegar to three parts oil), you’ll probably want to up the ratio of vinegar for kale salads. I tend to add a little more dressing to kale salads than other green salads.

6) Toss well.

Now is the time to toss in additions like toasted nuts, grated/crumbled cheese and/or chopped raw fruits and veggies. If you have time, let the salad marinate for ten minutes before serving. Ta da! Best kale salad ever.

Cranberry Salad

The best Cranberry Salad! Always a hit at holiday parties! A sweet, tart and creamy side dish. Made with fresh cranberries mixed with crushed pineapple and mini marshmallows with freshly whipped cream mixed in. Pomegranate seeds are garnished on top giving it a little crunch and juiciness. It’s heavenly!

Cranberry is my new obsession! I am loving trying new things. First kale, now cranberry! Kind of embarrassing but all I really knew of cranberry growing up was on Thanksgiving when my dad would open up a can of cranberry sauce for a side dish. I thought it was so weird! Years ago my husband and I became big fans of cranberry juice but believe it or not the first time I ever bought or cooked/baked with the actual cranberry fruit was only last week! Took me long enough! And boy am I glad I gave it a try. I am now in love with cranberry and am so excited to share this delectable salad with you.

This recipe comes from my favorite TV chef, Kelsey Nixon. I love Kelsey! I have been her fan from the beginning (even before Food Network Star) and love watching her on The Cooking Channel. I came across this recipe and it had 5 stars, looked amazing so I gave it a try!

This cranberry salad is something special! It’s simple to make and seriously really fun, and of course tastes amazing! This salad would be fabulous to serve this Thanksgiving or Christmas. It can be made ahead of time. I had some of this a few days after making it and it was still so good. Not only does this salad taste fantastic, it is very pretty! I love the pomegranates that garnish the top.

Here are the ingredients. Pretty simple.

Wash and pat dry the cranberries. Aren’t they seriously so beautiful!?

1st step, chop up the cranberries, mix it with sugar and let it chill in the fridge for 2 hours or up to overnight.

2nd step, mix in crushed pineapple and marshmallows.

3rd step, whip up the heavy whipping cream, add a little powdered sugar and vanilla and gently mix together with the cranberry mixture. Press the cranberry salad into an 8࡮ dish and chill in the fridge or freezer.

The last step is the best! Garnish the top of the cranberry salad with pomegranate seeds. Such a pretty fruit!

I served this at dinner with my in-laws and it was a huge hit! My sister-in-law even tried hiding it under the table so she wouldn’t have to share any. It’s that good!


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