Zion’s Watermelon Slushy and Apple, Cranberry, Gorgonzola Salad

Apple, Cranberry & Gorgonzola Salad and
Watermelon Slushy

It’s summer time! Here are two fun recipes for your next family gathering or cook out!

Apple, Cranberry & Gorgonzola Salad

 

Ingredients:

2 Large Fuji apples, cored and roughly chopped ( I used Green apples)
1 Medium cucumber, peeled and roughly cut
1/2 cup walnuts, halved
1 cup dried cranberries
1/2 cup Gorgonzola cheese, crumbled
1/2 cup sour cream
1/4 cup cream cheese
2 tablespoons milk (I used Almond Milk)
pinch of salt
pinch of black pepper
1 Large cucumber, thinly sliced horizontally
Toothpicks

Instructions:
Place the apples in a food processor and blend until chopped. Remove the apples and place in a mixing bowl. Place the cucumber and walnuts in the food processor.
Blend for a few seconds until roughly chopped. Remove and add to the apples. Add the dried cranberries and toss. Set aside.

Place the Gorgonzola cheese, sour cream, creme cheese, milk, salt and pepper in the food processor. Blend until mostly smooth. Remove and set aside.

To serve, form the long slices of cucumber into circular shapes and use a wooden pick to secure. Place each on a salad plate. Fill the cucumber cups with the apple,
cucumber mixture and top each salad with the Gorgonzola salad dressing.
Serves 4 (We had a lot left over.)

Ingredients:
5 cups 1/2- inch cubes seeded Watermelon ( I used 3 cups, and that is a lot.)
1 cup orange juice, chilled
1 (6 ounce) can frozen limeade or lemonade concentrate, undiluted

Instructions:
Arrange the watermelon in a single layer on a baking sheet; freeze it for 45 minutes to an hour or until semi frozen
(I did not freeze the watermelon, I used 3 cups of ice.)

Combine the watermelon, orange juice, and limeade into blender and process until smooth. Spoon the slush into cups and serve with a straw, or cover and freeze for
later.
Serves 4 to 6.

Source Recipe #1: Ninja1100 Recipe Book
Source Recipe #2: Family Fun Magazine

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