Mary Lou Henry's Recipes of the Month: May

Recipes of the Month

The month of May is “Salad Month! I picked a few tantalizing salads from the Fruit & Vegetable Seminar to feature. These are great school salads that can be customized according to the amount of each fruit or vegetable you choose to use. Also, a food processor can be used in the production of all these recipes.

Rainbow Chopped Salad

  • bell peppers, chopped (red, green, yellow & orange)
  • broccoli florets, chopped
  • shredded carrots
  • radishes, diced
  • 1/2 cup Orange-Oregano Dressing


Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat.Refrigerate until ready to serve.

Orange-Oregano Dressing


What this dressing lacks in calories and fat it makes up for in big, bold orange flavor and herbal oregano notes.

  • 1/2 teaspoon orange zest, freshly grated
  • 1/2 cup orange juice, preferably freshly squeezed
  • 1/4 cup cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fresh oregano, chopped, or 3/4 teaspoon dried
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Place all ingredients in a jar. Cover and shake to combine.

Fruit Salsa

Ingredients (A food processor can be used to dice all these or other fruits)
  • Finely chopped or diced fresh strawberries
  • Navel orange, peeled and finely chopped
  • Kiwifruit, peeled and finely chopped
  • Unsweetened crushed pineapple, drained
  • 1 tablespoon lemon juice
  • 1-1/2 Tablespoons sugar

In a small bowl, combine the six ingredients. Cover and refrigerate until serving.

Anyone building or renovating schools that involve kitchens, serving areas or dining areas; please contact me at or 865-223-1150; or KaTom direct at (800-541-8683 or 423-586-5839). We would be grateful for the opportunity to provide quotes or respond to bids or RFP’s on any and all items needed.

Thank You,
Mary Lou Henry