Recipes for miracle fruit

The following recipes taste better under the influence of Miracle Fruit. Miracle Fruit can be your best low calorie sweet enhancer dressing! These salads, with colors that span the rainbow, pack in loads of antioxidants, fiber-rich vegetables and flavorful ripe fruit. Lean protein, such as chicken and shrimp, transforms easy sides into satisfying main courses. And they all take just minutes to prepare. Chicken & Fruit Salad
-->
Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish. Makes 4 servings ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy
1/4
Cup
Reduced-fat sour cream
3
Tablespoons
Fruit-flavored vinegar
4
Teaspoons
Lemon juice
1 1/2
Teaspoons
Poppy seeds
1/4
Teaspoon
Salt
Freshly ground pepper to taste
8
Cups
Mixed salad greens
2
Cups
Sliced cooked chicken breast (see Tip)
2
Cups
Chopped melon, such as cantaloupe and/or honeydew
1/4
Cup
Chopped walnuts, toasted (see Tip)
1/4
Cup
Crumbled feta cheese

Whisk sour cream, vinegar, lemon, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. TIP: To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.Couscous & Fruit Salad
-->
Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat. Makes 4 servings, about 3/4 cup each. ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy
2
Tablespoons
Extra-virgin olive oil
4
Tablespoons
Orange juice
1
Tablespoon
Cider vinegar
2
Teaspoons
Finely chopped shallots
1/4
Teaspoon
Salt
1/4
Teaspoon
Freshly ground pepper
2
Cups
Cooked whole-wheat couscous
1
Cup
Chopped nectarine
1
Cup
Mixed fresh berries, such as blueberries and raspberries
2
Tablespoons
Toasted sliced almonds (see Tip)
Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine. TIP: To toast sliced almonds, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.Spicy Thai Shrimp Salad
-->
Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat. Makes 4 servings, about 3/4 cup each. ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy
2
Tablespoons
Lime juice
4
Teaspoons
Fish sauce (see Note)
1
Tablespoon
Canola oil
2
Teaspoons
Light brown sugar
1/2
Teaspoon
Crushed red pepper
1
Pound
Cooked and peeled small shrimp
1
Cup
Thinly sliced red, yellow and/or orange bell pepper
1
Cup
Seeded and thinly sliced cucumber
1/4
Cup
Mixed chopped fresh herbs, such as basil, cilantro and/or mint
Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat. NOTE: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.Grilled Pepper Salad
-->
Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer. Makes 4 servings, about 1 cup each. ACTIVE TIME: 20 minutes TOTAL TIME: 20 minutes EASE OF PREPARATION: Easy
4
Bell peppers (mixed colors), halved, seeded and stemmed
1/4
Cup
Halved and pitted oil-cured black olives
1/4
Cup
Rinsed and chopped oil-packed sun-dried tomatoes
1
Tablespoon
Extra-virgin olive oil
1
Tablespoon
Balsamic vinegar
1/8
Teaspoon
Salt
Grill peppers on medium-high turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers into cubes and toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl. MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.Watercress & Endive Salad
-->
Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad. Makes 4 servings, about 1 cup each. ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy
3/4
Teaspoon
Freshly grated lemon zest
4
Tablespoons
Lemon juice
1
Tablespoon
Extra-virgin olive oil
1/4
Teaspoon
Salt
4
Cups
Watercress, tough stems removed
4
Hard-boiled eggs (see Tip), grated through the large holes of a box grater
1/2
Cup
Fresh corn kernels
2
Heads
Belgian endive, trimmed and leaves separated
Freshly ground pepper to taste
Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad. Season with pepper. TIP: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.Fruit Salad With Yogurt Dressing
-->
Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad. Makes 4 servings, about 1 cup each. ACTIVE TIME: 15 minutes TOTAL TIME: 15 minutes EASE OF PREPARATION: Easy
2
Cups
Sliced strawberries
1
Cup
Blueberries
2
Cups
Green grapes
1/2
Cup
Plain, fat-free yogurt
4
Tablespoons
Lemon juice
1/4
Teaspoon
Vanilla extract
In a medium bowl, toss together sliced strawberries, blueberries, and green grapes. In a small bowl, whisk together plain, fat-free yogurt; lemon juice, and vanilla extract. Pour this dressing over fruit and toss gently. Makes 5 servings.

From miraclefruitman.com