Fruit Salad with Candied Ginger and Mint

I’m always looking for varied ways to serve fruit, and while reading my new tablescape book I fell in love with this recipe. I’ve made it twice, using different variations of fruit. Each time, the salad earned high marks, both from Music Man and from the ladies at my church’s luncheon.

The key to this salad is the mix of the fruit with the dressing; the candied ginger gives it a little extra zing and the vanilla creates a smooth sweetness. It’s worth the extra trip to find the candied ginger — or make your own.

Fruit Salad with Candied Ginger and Mint

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8 Servings

Serving Size: 1 cup

Fruit Salad with Candied Ginger and Mint

The original source of this recipe is the tablescaping book Great Settings, by Peri Wolfman and Charles Gold. Although Wolfman and Gold used peaches and blueberries, I've made it with several different kinds of fruit and it's always delicious.


  • 2 peaches, cut into bite-sized chunks
  • 1 bag Trader Joe's frozen mangos, thawed and drained
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 pint strawberries, cleaned and quartered
  • Juice of 1 lemon
  • 1/2 cup minced candied ginger
  • 1/2 cup chopped fresh mint leaves
  • 1/2 teaspoon vanilla extract or rum


Wash and prepare the fruit. Combine all the ingredients in a glass or porcelain bowl, cover, and let stand for about one hour to let the flavors blend.

I’m linking up at StoneGable today for On the Menu Monday. Watch my sidebar for my book review of Great Settings on my other blog, The Seasoned Dish.

Today I have no reservations in recommending this fabulous summer treat!

Slow Cooker Lasagna

The first time I saw this recipe, I was intrigued. It didn’t seem possible to make lasagna in a slow-cooker. It couldn’t be that easy. Well, it is. But I needed to Jennie-ize the recipe to get it to work for the Empty Nest. And then we had friends over to help us eat it so there wouldn’t be much left over. A win-win on all counts. 

Slow Cooker Lasagna

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yield: 6-8 Servings

Slow Cooker Lasagna

I originally found this recipe at The Charm of Home and revised it by adding eggs and more veggies.


  • 1-28 ounce jar spaghetti sauce
  • 9 whole wheat lasagna noodles -- uncooked.
  • 1 pound of cooked and crumbled lean ground beef -- optional (for a veggie version, try soy crumbles)
  • 1-15 ounce low-fat cottage cheese
  • 2 eggs
  • 2 tsp Italian herbs of your choosing -- basil, oregano, bay leaf -- or be creative
  • 2 cups fresh baby spinach and baby kale leaves
  • 1 cup fresh mushrooms, sauteed and drained (optional)
  • 3 cups mozzarella cheese (shredded)


In cooking and assembling the ingredients, you are making five layers -- sauce, noodles, meat (optional), soft cheese mixture, veggies, and mozzarella.

On the bottom of the slow cooker, put a thin layer of sauce to start building the lasagna. I buy jarred organic spaghetti sauce with onions, garlic, and peppers already in it. Create your own if you want to make your own sauce.

Layer three uncooked lasagna noodles on top of the sauce. My rectangular slow cooker fits three almost exactly, and you have to break them in half in my round cooker.

Add a layer of meat if you are using it.

Add a layer of the cottage cheese/egg/herbs mixture. Mix the eggs and herbs in with the cottage cheese to help hold together the custard.

Add a layer of leafy veggies and a layer of mushrooms.

Add a layer of mozzarella cheese.

Continue layering -- how many layers you have depends on the size of your slow cooker. Mine only takes two layers. Sauce, noodles, meat, cottage cheese, veggies, mozzarella cheese. I finish with one more layer of mozzarella on top of the final noodle layer.

Cover and cook on high setting for one hour; reduce heat and cook on low setting for five hours. I put the cover sideways for the last couple of hours to reduce condensation. Turn off the heat and take the container out of the slow cooker to let it sit for about half an hour before serving.

Serves 6-8

You may have noticed that there’s a little cross-pollination going on among my blogs. At The Seasoned Dish, I focus on tablescapes and how I set my table for meals. I much prefer the Zip-List format for recipes, so I’m doing some of my cooking posts here — at least for a while. Here’s the rest of the meal I served for friends last week, and here’s the link to the tablescape post at The Seasoned Dish if you’d like to see the dishes.

We started with champagne.

I made a simple salad with baby kale and baby spinach, and dressed it with a ginger balsamic vinaigrette.


There’s that yummy lasagna again!

Fruit and sweets for dessert — a light balance to the heavy lasagna.

The best friends are those that come bearing chocolate.

Feel free to repost — but be sure to give me appropriate credit as well as the original poster of this recipe. It’s all about being polite and ethical, friends.

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