Association for Dressings & Sauces Names “Grilled Fruit Salad” Winner of the Fresh & Fruity Salads Salad Recipe Contest

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Greg Fontenot’s “Grilled Fruit Salad” recipe was selected as the winner of the Association for Dressings & Sauces’ 2010 quarterly online salad recipe contest for July through September.

Greg Fontenot’s “Grilled Fruit Salad” recipe was selected as the winner of the Association for Dressings & Sauces’ 2010 quarterly online salad recipe contest for July through September.

The Houston, Texas resident, Greg Fontenot, took top honors and the $500 Grand Prize with his refreshing recipe for “Grilled Fruit Salad.” The Online Salad Recipe Contest was sponsored by the Association for Dressings & Sauces.

The two finalists are Kari Woods of Kalispell, Montana for her “Portabella and Basil Salad,” a delicious entree salad, and Kimberly Hammond of Houston, Texas for her “Quinoa Salad with Apples and Almonds.”

For more information about the contest and to find creative salad recipes, visit

For more information, contact the Association for Dressings & Sauces at 404-252-3663.

[Note: See attached recipes]


Grilled Fruit Salad
Number of Servings: 4

4 peaches, peeled, pit removed and sliced in half
2 bananas, sliced in half long ways
4 slices pineapple, canned or fresh
1 slice watermelon, 1/2 - 3/4 inch thick
1/4 cup Orange Ginger Dressing, divided
2 tablespoons honey
1/4 teaspoon cinnamon

Brush all fruit with dressing and place on grill. Grill on each side several minutes until grill marks appear.

Remove, cool and cut into bite-sized pieces.

Drizzle remaining dressing and honey over fruit. Sprinkle on cinnamon over fruit and toss. Serve chilled.

Prep Time: 15 minutes

Greg Fontenot
Houston, Texas


Portabella and Basil Salad
Number of Servings: 2

2 ea fresh portabella mushrooms
1/4 c Parmigiano-Reggiano cheese
1/2 c fresh basil
2 ea peaches
1 ea red bell pepper
1 ea yellow bell pepper
1 1/2 c arugula
1/4 c Balsamic Vinaigrette Dressing

Cover mushrooms in drizzle of balsamic dressing and set aside.

Place bell peppers on cooking tray and place in a 350 degree oven for about 30-45 minutes, or until peppers release some juice and are tender. Slice peaches into 1/4 inch wide pieces and reserve. When peppers are done, remove and place in a brown bag for 5-10 minutes. Take out and peel off skin with back of a spoon. Seed the peppers and cut into julienned pieces about 1/4 inch wide.

Heat a medium sauté pan under medium-low heat and drizzle with oil. Place mushrooms in pan and season with salt and pepper. Cook mushrooms until tender, about 5-8 minutes. Remove and slice into 1/4 inch wide julienne.

Cut basil into 1/2 inch bit size pieces. Toss arugula, basil, peaches and with balsamic dressing.

Distribute between two salad plates. Top with julienned bell peppers and portabellas. Top with additional basil and grated cheese and serve immediately.

Prep Time: 1 hour, 15 minutes

Kari Woods
Kalispell, Montana


Quinoa Salad with Apples and Almonds
Number of Servings: 8

1/4 cup sliced almonds
2 cups water
1 cup quinoa
2 cups spinach leaves
1 cup granny smith apples, chopped
1 cucumber, peeled, seeded and diced
1 (15 oz) can chickpeas, rinsed and drained
1/2 cup red onion, finely chopped
1/4 cup Poppy Seed Dressing

In a 3-quart sauce pan, bring water to a boil. Stir in quinoa, cover and reduce heat to medium-low.
Simmer for 12 minutes or until quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand another 15 minutes.

Meanwhile, preheat oven to 350. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking the pan occasionally.

Lay 10 to 15 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.

Toss together almonds, quinoa, spinach, apples, cucumber, chickpeas and red onion. Pour Dressing over quinoa salad and toss to coat. Chill 30 minutes to allow flavors to develop.

Prep Time: 40 minutes

Kimberly Hammond
Houston, Texas

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