Dependable Eats



Award-winning Fruit Salad

I made this Pioneer Woman recipe for a “Saladpalooza” contest at my work, and took home first place. Mix up the fruits based on what is in season, this recipe never fails.


  • 1 cup sugar
  • 1 cup water
  • Juice of 1 orange
  • Zest of 1 orange
  • 2 whole vanilla beans, caviar scraped out (or 2 tsp vanilla extract)
  • 4 pints strawberries, halved
  • 2 pints blueberries
  • 2 cups red grapes, halved
  • 2 cups green grapes, halved
  • Mint leaves for garnish (optional)


  • Place sugar, water, orange juice and zest into a small saucepan; stir to combine
  • Bring to boil, then turn heat to low and simmer 15-20 minutes to thicken slightly
  • Set aside to cool, then store in fridge until completely cooled
  • Mix together fruit in large bowl and pour syrup over top; toss and serve



Cucumber, Tomato and Feta Salad

Love this fresh salad, especially in the summer when tomatoes are in season. Recommend allowing it to sit at room temperature for about 30 minutes before serving to let the flavors meld.


  • 1 pint of halved cherry tomatoes
  • 2 medium cucumbers, diced
  • 1/2 medium red onion, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup shredded fresh basil leaves
  • 1 Tbsp red wine vinegar
  • 1/2 tsp honey (or raw sugar)
  • 2 Tbsp olive oil
  • 1/2 tsp pepper
  • 1/2 tsp salt


  • In a large bowl, combine cucumbers, tomatoes, onion, basil and feta; toss to mix
  • Whisk oil, vinegar, honey (or sugar), salt and pepper in a small bowl or jar
  • Drizzle dressing over salad and toss to coat

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