Chapter Three
Salads
Roasted Corn and Tomatillo Salad
Toasted Corn Bread Salad
Add anything you'd like to this versatile and delicious main-dish salad.
Leftover cooked chicken or turkey diced ham, or even
leftover Oven Barbecued Beef Brisket or Tex-Mex Smoked Brisket
would make the salad even heartier.
Serves 6
1 (9-inch square) Corn Bread
1 (15-ounce) can black-eyed peas, rinsed
1 (15-ounce) can pinto beans, rinsed
1 green bell pepper, chopped
3 cups frozen corn, thawed and drained
2 cups grape tomatoes
½ cup broken pecans
1 cup ranch salad dressing
½ cup salsa
½ cup plain yogurt
1 cup cubed pepper jack cheese
1. Preheat oven to 375oF. Cut corn bread into 1" cubes and place on baking sheet. Bake for 10–15 minutes or until cubes are light golden brown and toasted. Set aside.
2. Drain and rinse peas and beans and prepare vegetables. In medium bowl, combine salad dressing, salsa, and yogurt, and blend well. Combine with all ingredients in large serving bowl and toss gently. Serve immediately.
Give Your Salad Some Crunch
Most corn bread salads are made by layering crumbled corn bread with vegetables, cheese, meat, and dressing, chilling for a few hours, then tossing at the last minute. By toasting leftover corn bread cut into cubes and serving immediately, the salad retains crunch and texture.
Tex-Mex Slaw
This refreshing slaw has a dressing made of ranch dressing and salsa.
You can make the dressing as spicy or as mild as you like
by choosing a hot or mild salsa.
Serves 8–10
3 cups shredded purple cabbage
2 cups shredded green cabbage
cup thinly sliced sweet red onion
2 cups frozen corn, thawed and drained
1 cup diced pepper jack cheese
½ cup pumpkin seeds, toasted
2 chipotle chiles in adobo sauce, drained
½ cup ranch salad dressing
½ cup salsa
½ cup plain yogurt
2 teaspoons chili powder
1. In large bowl, combine cabbages, onion, corn, cheese, and pumpkin seeds, and toss gently. Dice chipotle chiles and add to mixture.
2. In small bowl, combine ranch salad dressing, salsa, yogurt, and chili powder; mix well. Pour over salad mixture and toss to coat. Cover and refrigerate at least 2 hours to blend flavors.
How to Toast Pumpkin Seeds
Wash and dry the seeds, then spread them on a baking sheet and drizzle with a bit of olive oil. Bake at 300oF for 30–40 minutes, stirring often, until seeds are crisp and light golden brown. You can toss them with seasonings and serve as a snack mix, too.
Tex-Mex Potato Salad
This updated potato salad has a lot of colorful vegetables. You could make it a
main dish by adding some chopped ham, grilled chicken, or cooked shrimp.
Serve it with lettuce in a tostada shell for a nice presentation.
Serves 8
4 pounds Yukon Cold potatoes
1 red onion, chopped
4 cloves garlic, chopped
3 tablespoons olive oil
2 tablespoons Taco Seasoning Mix
1 cup plain yogurt
½ cup mayonnaise
½ cup salsa
2 cups frozen corn, thawed and drained
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeño chile, minced
½ cup queso blanco, crumbled
1. Preheat oven to 400oF. Scrub potatoes and cut into cubes. Place in large baking pan along with red onion and garlic. Drizzle with olive oil; toss using hands, coating vegetables with oil. Bake at 400oF for 50–65 minutes, turning once with spatula, until potatoes are tender and crisp.
2. Meanwhile, in large bowl combine Taco Seasoning Mix, yogurt, mayonnaise, and salsa, and mix well. Add corn, bell peppers, and jalapeño and mix well. When potatoes are done, stir into mayonnaise mixture along with cheese, turning gently to coat.
3. Cover salad and refrigerate for at least 3 hours until chilled. Or you can serve the salad immediately.
Potato Substitutions
Yukon Gold potatoes are a distinct variety of a buttery tasting potato with a yellow tint. You can substitute russet potatoes for the Yukon Gold potatoes in this recipe. Don't substitute red potatoes; they are waxy and won't keep their shape after baking.
Grapefruit Salad
The combination of sweet and tart grapefruit along with other fruits
and the honey dressing is really delicious and refreshing.
Serves 4–6
3 Ruby Red Grapefruit
1 pint strawberries
1 cup green grapes
¼ cup vegetable oil
2 tablespoons honey
½ teaspoon salt
teaspoon cayenne pepper
1 pint raspberries
1. Peel 2 grapefruits and remove the sections from the membranes; place sections in salad bowl. Cut third grapefruit in half; remove juice from one half and reserve juice. Peel and chop remaining grapefruit half and add to bowl. Cut strawberries in half and add to grapefruit along with grapes.
2. In small bowl, combine reserved grapefruit juice, oil, honey, salt, and pepper and mix well with whisk. Pour over fruit in bowl and top with raspberries; serve immediately.
All about Sweet Grapefruits
Ruby Red grapefruits are a special Texas variety with an incredible amount of sweetness. There are other varieties available too, including Rio Red, Flame, the white and sweet Oroblanco, and Indian River. If you can't find sweet grapefruit for this salad, use regular grapefruit and increase the honey amount to 4 tablespoons.
Greens with Cilantro Dressing
Choose a variety of fresh greens for this refreshing salad.
Remember, the darker the green, the more vitamins and minerals it contains.
Serves 4
2 cups butter lettuce
1 cup chicory
2 cups green leaf lettuce
1 avocado, peeled and chopped
2 tablespoons lemon juice
½ cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons lime juice
1 avocado, peeled and sliced
¼ cup chopped cilantro leaves
½ teaspoon salt
teaspoon white pepper
1. Prepare greens, dry, and tear into large serving bowl. Prepare 1 avocado, toss with lemon juice, and add to greens.
2. In blender container or food processor, place olive oil, vinegar, lime juice, and second avocado. Blend or process until mixture is smooth. Pour into small bowl and stir in cilantro leaves, salt, and pepper.
3. Drizzle half of the cilantro dressing over greens, toss gently, and serve with remaining dressing on the side.
Guacamole Salad
This rich salad can be served on a bed of mixed salad greens or
as a topping for grilled fish, chicken, or pork. It also makes a wonderful
appetizer served with a variety of tortilla chips.
Serves 4–6
3 ripe Haas avocados
2 tablespoons lime juice
1 clove garlic
½ teaspoon salt
teaspoon white pepper
2 tablespoons olive oil
3 red tomatoes, seeded
1 yellow tomato, seeded
1 jalapeño pepper, minced
¼ cup chopped fresh cilantro
1. Peel avocados and remove pit; scoop flesh from skin. Coarsely mash 2 of the avocados with the lime juice. Dice the third avocado and fold into the avocado and lime mixture.
2. In small bowl, mash garlic with salt, working together until a smooth paste forms. Add white pepper and olive oil; mix until blended. Fold into avocado mixture.
3. Chop tomatoes and add to avocado mixture along with jalapeño and cilantro. Cover with plastic wrap, pressing wrap onto surface of salad, and chill for 1–3 hours to blend flavors.
Roasted Corn and Tomatillo Salad
Roasting corn brings out its sweetness and concentrates the flavor. The kernels
also become slightly chewy, giving this salad a nice texture contrast.
Serves 4
3 cups corn kernels
2 tablespoons olive oil
3 cloves garlic, chopped
4 tomatoes
1 (10-ounce) can tomatillos, drained
1 tablespoon lime juice
½ cup plain yogurt
1 (4-ounce) can green chiles, drained
½ cup chopped sweet onion
cup chopped fresh cilantro
9 cups mixed salad greens
1. Preheat oven to 400oF. Combine corn, olive oil, and garlic on baking pan and toss to coat. Roast at 400oF for 12–15 minutes until corn becomes light golden brown around edges. Remove and let cool. Chop tomatoes and place in bowl with corn mixture.
2. In blender container or food processor, place half of the drained tomatillos along with lime juice, yogurt, green chiles, and sweet onion. Cover and blend or process until mixture is smooth. Stir in fresh cilantro.
3. Chop remaining tomatillos and mix with roasted corn and tomatoes in bowl. Toss with salad greens and drizzle with half of tomatillo dressing. Serve with remaining dressing.
How to Remove Kernels from an Ear of Corn
Firmly hold cob upright on work surface. Using a sharp knife, carefully cut down the cob, removing the kernels but not cutting into the hard portion of the cob. Turn the cob a bit and repeat. After cutting the kernels, use the back of the knife to run down the cob, releasing juices.
Nopales Salad
Nopales have the texture of blanched fresh green beans,
with a crisp citrusy bite. When combined with other ingredients,
they take on the flavors of those ingredients.
Serves 6
2 cups sliced fresh cleaned nopales
1 onion, quartered
2 cloves garlic, cut in half
½ cup minced sweet onion
1 red bell pepper, chopped
1 (15-ounce) can black beans, rinsed
2 cups grape tomatoes
½ cup olive oil
2 tablespoons lime juice
2 tablespoons mustard
½ teaspoon salt
½ teaspoon dried oregano leaves
teaspoon pepper
6 cups butter lettuce
1. Place nopales in large saucepan with quartered onion and garlic. Cover with cold water. Bring to a boil, reduce heat, and simmer for 30–40 minutes until nopales are no longer slimy. Remove nopales from water with slotted spoon; place in cold water to cool, then remove and drain on paper towels. Discard quartered onion and garlic.
2. In serving bowl, combine drained nopales with sweet onion, bell pepper, black beans, and grape tomatoes.
3. In small bowl, combine oil, lime juice, mustard, salt, oregano, and pepper and blend well with wire whisk. Drizzle half of this mixture over salad, toss gently, and serve on butter lettuce. Serve remaining dressing on the side.
All about Nopales
Nopales can have a slimy quality because they contain an ingredient called exopolysaccharides, a complex sugar, which is also found in okra. Boiling them in water with a quartered onion helps remove that texture because the onion absorbs the sugar.
Taco Salad
Find taco salad shells in the refrigerated dough section of your supermarket.
You can use reheated leftover Classic Chili in place of the ground
beef mixture for a super-fast and hearty lunch or dinner.
Serves 6
1½ pounds ground beef
1 onion, chopped
3 cloves garlic, minced
1 Anaheim chile, chopped
1 (8-ounce) can tomato sauce
1 cup salsa
2 tablespoons chili powder
1 teaspoon cumin
½ teaspoon salt
teaspoon pepper
1 (16-ounce) can refried beans
6 taco salad shells
3 cups shredded lettuce
2 cups shredded Cheddar cheese
2 tomatoes, seeded and chopped
2 avocados, peeled and chopped
1 cup chunky salsa
1 cup sour cream
1. In heavy skillet, brown ground beef along with onion, garlic, and Anaheim chile. Drain if necessary. Stir in tomato sauce, salsa, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until slightly thickened.
2. Meanwhile, heat refried beans in small pan over low heat, stirring frequently. Heat salad shells as directed on package until crisp.
3. To eat, spread heated refried beans on the bottom of each salad shell, then top with ground beef mixture. Top with lettuce, cheese, tomatoes, and avocados, and garnish with salsa and sour cream.
Make Your Own Taco Salad Shells
Place 3" of oil in a heavy deep saucepan over medium heat. Gently place an 8" flour tortilla on the hot oil, then using a ladle, press down to form a bowl shape. Fry tortilla, holding it down with the ladle, for 1–2 minutes until crisp. Carefully remove with tongs, tip over saucepan to remove oil, and drain on paper towels.
Corn Bread Salad
Typically, layered salads use cooked pasta or lettuce to separate the layers
of vegetables. Corn bread salad uses crumbled corn bread,
for wonderful flavor and texture. Soybeans, or edamame,
are nutty and tender and taste like lima beans.
Serves 6
1 recipe Chipotle Chile Corn Bread
1 cup buttermilk
cup mayonnaise
1 tablespoon chili powder
½ teaspoon dried oregano leaves
½ teaspoon dried thyme leaves
¼ cup crumbled queso blanco cheese
½ teaspoon salt
teaspoon white pepper
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can pinto beans, rinsed
2 cups frozen soybeans, thawed
1 cup crumbled queso fresco
1. Crumble corn bread and set aside. In medium bowl, combine buttermilk, mayonnaise, chili powder, oregano, thyme, queso blanco cheese, salt, and white pepper and mix well to blend.
2. Prepare remaining ingredients. In large glass serving bowl, place one-third of the crumbled corn bread. Drizzle with one-fourth of the dressing. Layer salad with one-third of the peppers, beans, and queso fresco cheese. Repeat layers, ending with cheese.
3. Cover and chill for 2–4 hours. Toss salad to mix just before serving.
Cheese with Something Extra
You may be able to find Mexican processed cheese food in the grocery store. It contains the usual blend of cheeses, emulsifiers, and seasonings, but also adds spicy ingredients such as chili powder, ground dried chiles, and onion powder, along with chopped fresh or dried chiles.
Three-Tomato Salad
The avocado dressing on this pretty salad is also excellent
served over mixed salad greens, or drizzled on top of a hot chowder.
Serves 4
3 ripe red tomatoes
2 yellow tomatoes
1 pint grape tomatoes
4 green onions, chopped
1 ripe avocado
1 tablespoon lime juice
1 teaspoon chili powder
¼ cup buttermilk
½ teaspoon salt
teaspoon pepper
1. Cut red and yellow tomatoes into slices. Arrange on serving plate and sprinkle with grape tomatoes and green onions.
2. Peel avocado and remove pit. Place in blender or food processor along with lime juice, chili powder, buttermilk, salt, and pepper. Blend or process until smooth. Drizzle half of dressing over tomatoes and serve remainder on the side.
Margarita Fruit Salad
Frozen margarita mix can be found in the frozen drink aisle of your supermarket.
Thaw it by placing the desired amount in a microwave-safe bowl and
microwaving on low for 30–45 seconds.
Serves 6
1 cantaloupe
1 honeydew melon
1 pint strawberries
1 pint blueberries
½ pint raspberries
¾ cup frozen margarita mix
¼ cup orange juice
2 tablespoons vegetable oil
2 drops Tabasco sauce
½ teaspoon salt
1. Using melon bailer, remove flesh from cantaloupe and honeydew melon; place in serving bowl. Remove stems and slice strawberries and add to bowl. Top with blueberries and raspberries.
2. Thaw margarita mix. In small jar with screw-top lid, combine remaining ingredients and shake well to blend. Pour over fruit and serve.
Black-Eyed Pea Salad
This refreshing salad can be served by itself,
or on a handful of mixed fresh salad greens. It's also delicious
as an appetizer dip served with tortilla chips or crackers.
Serves 4
2 (15-ounce) cans black-eyed peas
1 yellow bell pepper
1 red bell pepper
½ cup chopped sweet onion
1 serrano pepper
½ cup vegetable oil
¼ cup orange juice
2 tablespoons lime juice
½ teaspoon lime peel
½ teaspoon salt
1. Rinse and drain peas and place in serving bowl. Chop bell peppers and add to serving bowl. Sprinkle with onion.
2. Mince serrano pepper, and in small bowl, combine with remaining ingredients. Mix with wire whisk to blend. Pour over peas and vegetables in bowl and toss to coat.
In the Produce Department
Sometimes you can find fresh black-eyed peas in the supermarket in the produce section; when you can, snatch them up! They have a wonderful taste and texture, they are low in sodium, and they do not split when cooked so the presentation is beautiful.
Glorified Rice
This is a great way to use up leftover rice. It can be served as a salad
or as a dessert, depending on your taste and mood.
Serves 6
1 cup Texmati rice
2 cups water
1 (3-ounce) package instant vanilla pudding mix
1 cup milk
1 cup frozen whipped topping, thawed
1 tablespoon lime juice
1 (15-ounce) can mandarin oranges, drained
1 (15-ounce) can crushed pineapple, drained
1 cup green grapes
1. Bring rice and water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer for 15–20 minutes until rice is tender and water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with fork. Let cool until warm.
2. In serving bowl, combine pudding mix and milk; stir with wire whisk until thickened. Fold in thawed whipped topping along with the lime juice, cooled rice, and remaining ingredients. Cover and chill for 3–4 hours to blend flavors.
Christmas Eve Salad
This beautiful salad is a meal in itself! Serve with warm corn bread
or warmed flour or corn tortillas for an excellent light lunch.
You can cook fresh beets or use canned ones.
Serves 6
cup vegetable oil
3 tablespoons orange juice
1 tablespoon lime juice
3 tablespoons honey
½ teaspoon salt
teaspoon cayenne pepper
8 cups mixed salad greens
1 pear, peeled and chopped
1 apple, chopped
1 (8-ounce) can pineapple chunks, drained
½ cup diced cooked beets
cup honey roasted peanuts
1. In small bowl, combine oil, juices, honey, salt, and cayenne pepper; mix with wire whisk to blend and set aside.
2. Place salad greens in large serving bowl. Add pear, apple, pineapple chunks, and beets and toss gently. Drizzle with half of the salad dressing and sprinkle with peanuts. Serve remaining salad dressing on the side.
Tex-Mex Pasta Salad
Pasta salads are a great choice during the summer months. Make the salad in
the morning or evening, then let it marinate until serving time.
Serves 6–8
½ cup mayonnaise
1 cup plain yogurt
¼ cup milk
1 cup chunky salsa
2 teaspoons chile paste
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeño pepper, minced
1 (12-ounce) can chunk chicken, drained
1 cup crumbled queso fresco
2 cups frozen corn
1 cup frozen baby peas 1 (16-ounce) package gemelli pasta
1. In large bowl, combine mayonnaise, yogurt, milk, salsa, and chile paste and mix well. Stir in bell peppers, jalapeño pepper, chicken, and cheese and mix well. Place corn and peas on top of salad mixture.
2. Cook pasta according to package directions, drain, and stir into salad mixture while hot. Stir gently to coat all ingredients with dressing, cover, and refrigerate for 1–2 hours to blend flavors.
Tex-Mex Bean Salad
Three-bean salad typically has a sweet-and-sour dressing coating
green beans and wax beans. This recipe adds ham, pinto beans,
black-eyed peas, and the spice of minced jalapeño peppers.
Serve it on a hot summer day with some cold beer or soda pop.
Serves 6–8
1 pound green beans
1 (15-ounce) can black-eyed peas
1 (15-ounce) can pinto beans, rinsed
½ cup minced sweet onion
4 green onions, chopped
2 cups chopped ham
½ cup olive oil
¼ cup lime juice
2 tablespoons lemon juice
3 tablespoons sugar
1 jalapeño chile, minced
½ teaspoon salt
teaspoon cayenne pepper
½ teaspoon cumin
6–8 romaine lettuce leaves
1. Trim green beans and steam over boiling water for 8–12 minutes until crisp-tender. Remove and place in serving bowl. Rinse and drain black-eyed peas and pinto beans and add to bowl along with sweet onion, green onions, and ham.
2. In small bowl, combine olive oil, lime and lemon juice, sugar, jalapeño chile, salt, cayenne pepper, and cumin and mix with wire whisk until blended. Pour over bean mixture, stir gently, cover, and refrigerate for at least 2 hours to blend flavors. Serve on lettuce leaves.
Pomegranate Green Salad
Pomegranates are in season from October to January. They are sold already ripe;
choose fruits that are heavy for their size with no cracks or breaks in the skin.
Serves 4
4 cups torn romaine lettuce leaves
4 cups torn butter lettuce
1 large pomegranate
4 green onions, chopped
1 tablespoon chopped fresh chives
¼ cup toasted pumpkin seeds
½ cup oil
cup pomegranate juice
1 tablespoon lime juice
1 tablespoon mustard
½ teaspoon salt
teaspoon white pepper
1. In serving bowl, toss together lettuces. Remove seeds from pomegranate and sprinkle over lettuce. Squeeze the pomegranate shells over the salad to remove juice. Sprinkle with green onions, chives, and pumpkin seeds.
2. In small bowl, combine oil, pomegranate juice, lime juice, mustard, salt, and white pepper and beat with wire whisk to blend. Drizzle over salad, toss, and serve.
Seed a Pomegranate
To remove pomegranate seeds from the pomegranate, cut the large red fruit in half. Using the back of a knife or a large spoon, tap the rounded side of each half; the seeds will pop out from the cut edge. Squeeze the empty halves to remove the pomegranate juice and discard shell.
Corn and Rice Salad
Tender roasted sweet corn along with fresh vegetables and
fragrant rice is a great combination in this easy salad.
Serve it with grilled steak and some warmed and buttered tortillas.
Serves 6
1½ cups Texmati or Basmati rice
3 cups water
6 ears of corn
1 tablespoon olive oil
½ teaspoon salt
1 pint grape tomatoes
1 yellow squash, chopped
1 green bell pepper, chopped
1 cup ranch salad dressing
½ cup plain yogurt
½ cup green salsa
1 serrano chile, minced
1. Preheat oven to 400oF. In heavy saucepan, combine rice and water. Cover and bring to a boil over medium high heat. Reduce heat and simmer for 15–20 minutes until rice is tender and liquid is absorbed. Let stand for 5 minutes off the heat, then fluff with fork.
2. Cut kernels off the corn cobs and spread on baking pan. Drizzle with olive oil and sprinkle with salt; roast at 400oF for 12–15 minutes, stirring once during cooking time, until kernels are light golden brown around edges. Combine with rice, tomatoes, squash, and bell pepper in serving bowl.
3. In medium bowl, combine salad dressing, yogurt, green salsa, and minced chile and mix well. Pour over vegetables in serving bowl and toss gently. Serve immediately or cover and chill for 1–2 hours to blend flavors.
How to Ripen Tomatoes
Most tomatoes you buy at the store are not ripe. To ripen tomatoes, set them on a sunny windowsill until they give slightly when lightly pressed; try to buy tomatoes still on the vine. Do not store tomatoes in the refrigerator, as their texture will quickly become soft and mealy.
Four-Bean Salad
There are many different kinds of beans that can be used in this salad. Yellow
wax beans, pink beans, pigeon peas, and green beans are all good choices.
Serves 6
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans
1 (16-ounce) can garbanzo beans
2 cups frozen green beans
1 cup chunky salsa
½ cup plain yogurt
¼ cup mayonnaise
¼ cup buttermilk
1 tablespoon chili powder
Rinse and drain the canned beans and place in serving bowl. Microwave green beans according to package directions, drain well, and add to bowl. Combine salsa, yogurt, mayonnaise, buttermilk, and chili powder in small bowl and pour over beans, tossing to coat. Cover and chill for 2–4 hours to blend flavors. Serve over salad greens.
Greens with Jalapeño Dressing
This dressing also makes a wonderful marinade for chicken or turkey that you
cook on the grill. Store it, covered, in the refrigerator up to 4 days.
Serves 4–6
4 cups butter lettuce
2 cups red lettuce
2 cups chicory
1 (4-ounce) can jalapeño peppers
½ cup sour cream
2 tablespoons honey
2 tablespoons lime juice
½ teaspoon salt
1. Combine lettuces in serving bowl and set aside. In blender or food processor, combine peppers, sour cream, honey, lime juice, and salt. Blend or process until smooth.
2. Pour half of dressing over lettuce mixture and toss gently. Serve remaining dressing on the side.
How to Prepare Greens
To prepare greens, fill a sink with cold water and add the greens. Swish the greens through the water and let stand for 2–3 minutes so any grit falls to the bottom of the sink. Remove the greens, separate if necessary, and lay on kitchen towels. Roll up towels and store in refrigerator for 1–2 hours.
Fruit and Avocado Salad
Yes, avocado is a fruit! Its smooth, buttery texture and slightly nutty flavor is a
great complement to sweet and tart fruits in this easy salad recipe.
Serves 4–6
2 ripe avocados
2 tablespoons lime juice
1 pint strawberries, sliced
1 (15-ounce) can mandarin oranges, drained
1 cantaloupe
cup lime juice
3 tablespoons honey
cup olive oil
1 serrano chile, minced, if desired
½ teaspoon salt
1. Peel and chop avocados and sprinkle with lime juice. Place in serving bowl with strawberries and oranges. Make balls out of cantaloupe and add to fruits; toss gently to mix.
2. In small bowl, combine lime juice, honey, oil, chile, and salt and mix well to blend. Pour over fruits and serve immediately.
Keep Fruits Bright
If you use fruits that can turn dark after peeling and chopping, such as apples and pears, sprinkle lemon or lime juice over them before mixing with the other ingredients. These juices contain ascorbic acid, which helps prevents the enzymatic oxidation reaction that causes browning.