7 sweet berry toss Recipes

mixed salad green, packaged organic washed , if you are ambitious chop them fresh yourself, dried cranberries , may substitute raisins, dried cherries, fresh grapes, currents ... whatever you like, almonds, organic, sliced, tomatoes , organic washed could use grape, coconut, shredded, blackberry , perhaps raspberries organic washed patted dry, strawberries, organic washed freshly sliced thin, mandarin oranges, seedless peeled sectioned, carrot, organic washed shredded, onion, sweet, chopped (optional), light raspberry vinaigrette dressing

sugar, cider vinegar, honey, lemon juice, paprika, ground mustard, grated onion, celery seed, salt, canola oil, torn mixed salad greens, sliced fresh strawberries, mandarin orange, drained, sweet onion, sliced into rings, almonds, toasted, bacon strips, cooked and crumbled

fresh orange juice, honey, mint leaves, chopped, cantaloupe, cubed, blueberries, strawberry, sliced

fresh orange juice, honey, chopped fresh mint, cubed peeled fresh cantaloupe, fresh blueberries, halved fresh strawberries

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.