Winter Fruit Salad with Honey Lime PoppySeed Vinaigrette

 Vibrant Winter Fruit Salad is made with fresh apples, mandarins, kiwi, bananas, and pomegranate arils, all tossed with a refreshing honey lime poppyseed dressing. A salad on the lighter for a heavier meal. 

Just keep in mind the most important thing about a fruit salad is the quality of the fruit. You want the fruit to have a sweet, ripe flavor and firm enough texture that it won’t get mushy. Optional add-ins include raspberries, blueberries, and blackberries. The recipe is from cookingclassy.com 

Fruit Salad

• 2 sweet apples, chopped like Honeycrisp or Fuji
• 2 pears, chopped
• 3 kiwis peeled, sliced and quartered
• 2 bananas, sliced
• 1 15 oz. can mandarin oranges in water. or 3 mandarin oranges/peeled, separated
• pomegranate arils 
• 1/2 cup dried cranberries

Honey Lime Poppy Seed Vinaigrette

• 2 tablespoons lime juice 
• 1 tablespoon honey
• 1 tablespoon olive oil 
• 1 1/2 teaspoons poppy seeds 

Directions: 

• Add all of the salad ingredients to a large bowl.
• In a separate small bowl, whisk together all of the vinaigrette ingredients.
• Pour vinaigrette over the dressing and gently toss to coat. Serve immediately. 

Winter Salad Round-Up

The beginning of a fresh new year is a great time to take time for a healthier approach to meals.  This week's recipes from Ever Ready will focus on salads. Some benefits of 
eating salads
They are rich in vegetables and fruits, providing substantial dietary fiber that aids digestion and promotes satiety.
Consuming a variety of fresh produce can increase your intake of essential nutrients like vitamins A, C, and K, magnesium, and potassium.

So what are you waiting for? Fill up the bowl or your salad plate.

Wild Rice Salad with Mixed Greens, Blueberries, and Clementine Segments

Cook’s notes: This refreshing salad combines greens and grains packed with lots of nutrients. Kale can be substituted for mixed greens. As a time saver, make wild rice ahead, refrigerate until needed, and toast pecans. Dressing ingredients can be easily doubled depending on the servings required.

Plate each salad individually rather than using a salad bowl. The recipe serves four.

Salad Ingredients:

• 3 cups cooked wild rice, divided among four salad plates
• 1 pint blueberries, rinsed and patted dry
• 3 clementines, peeled, segmented and halved
• 1 cup red onions, cut into strips 
• 1/3 cup dried cranberries or arils
• 1/2 cup each diced sweet red and yellow mini bell peppers
• ½ cup toasted pecans
• Mixed greens
• Optional 1 avocado sliced

Dressing 

• 2 tablespoons white balsamic vinegar (good quality)  
• 1 teaspoon grated orange or clementine zest
• 1/4 cup clementine, tangerine, or orange juice
• 1 garlic clove, minced
• 1/3 cup extra virgin olive oil or Blood Orange Olive Oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon thyme
• 1/2 teaspoon Dijon mustard
• 2 teaspoons honey

Salad Directions:

• Mix wild rice, blueberries, clementines, onions, and peppers in a bowl.
• On each serving plate, place mixed greens. Top with a wild rice mixture and fruits, sprinkle with toasted pecans and drizzle with dressing.

Dressing Directions:

• Mix all ingredients in a blender and taste test to balance flavor. Store dressing in a covered jar. 

Jas Girlz and The Fund Raiser

 

Together, we can change the world one book at a time.

Read Your World is a non-profit whose mission is to raise awareness about children’s books that celebrate diversity and to get more of these books into the hands of readers. Valarie Budayr and Mia Wenjen founded this non-profit children’s literacy initiative 13 years ago. They are two diverse book-loving moms who saw a need to shine the spotlight on all of the multicultural, diverse books and authors on the market while also working to get those books into the hands of young readers and educators.

With the alarming increase in children’s books being challenged and banned, giving kids access to diverse stories is more important than ever.
We do this by donating books to reviewers and classroom libraries.
We provide book lists and classroom kits to help parents, guardians, teachers, librarians, and readers find the diverse children’s books that they need.
Our weekly Ig Live Interview series also highlights children's book creators.

Author Shaquana Jackson is a storyteller who embraces the power of diversity in her books. "Jas Girlz and The Fund Raiser" is a children's book marketed for readers ages 5-9. This book is the first one in a series of three. It makes for a great read-aloud in the classroom or at home, intertwining discussion throughout the book. Three girls, Jy, Asia' Lynn, and Starya are diverse characters representing three cultures who are drawn together to help others in need. They are always up for a challenge to help others. At the park, the girls meet Sam, a girl who is sad because her dog needs medical treatment that her family can't afford. The three friends brainstorm ways to help her. They decide on a Fundraiser with a T-Shirt Fashion Show. The girls get some help from their moms and one of their friend's grandfathers for supplies.  At one point, the girls get sidetracked when the T-shirts they make get messed up with unwanted paint and glitter. Their friendship gets compromised when each one blames the other for their troubles. Asia'Lynn's mother listens patiently and gives them some ideas to get back on track to work as a team.

What I enjoyed about the storyline is the fact there is a problem, but the girls, rather than the adults, brainstorm ideas on how to help raise money for Sam and her dog's treatment. 

Compassion and empathy are at the heart of the story. Teamwork with problem-solving drives the storyline. The last page of the story ensures the readers will use their creativity to design their own T-shirt, providing a blank T-shirt design.     

Suggested classroom activities

Create a fundraiser or food drive for a specific cause for the school and/ or classroom to participate in.

Using a variety of materials, design a T-shirt from the book page. Construct a clothesline in the classroom, and attach shirts to the line with clothespins.   

                                         All About The Author

Shaquana Jackson 

Born and raised in the heart of Louisiana, Shaquana Jackson has always been a storyteller at heart. A passionate author of children’s books, fiction, and inspirational works, her mission is to spark imagination, foster empowerment, and inspire resilience through every page she writes.

Shaquana's journey into writing began at the tender age of ten, driven by a deep desire to express herself and connect with others. Today, she’s the proud founder of Sophisticated Real-Life Publications, a publishing company dedicated to amplifying diverse voices and creating impactful stories that resonate with readers of all ages.

With a Bachelor’s degree in Psychology and a Master’s in Business Administration, Shaquana blends her academic background with a unique understanding of human emotions and entrepreneurial spirit. Beyond her literary achievements, she holds a Texas Real Estate License, demonstrating her multifaceted skills and drive to help others achieve their dreams in every aspect of life.

As a proud mother to a beautiful daughter, Shaquana finds daily inspiration in the journey of parenthood, which enriches her writing and fuels her determination to make a difference. Whether through her books or her motivating speeches, Shaquana is on a mission to leave an indelible mark on the world, proving that every story has the power to transform lives.   

Sue Ready is a freelance writer, food blogger, book reviewer of all genres, and former elementary and middle school teacher.

Shaquana Jackson, author, and owner of Sophisticated Real-Life Publications, for gifting me this book.   

Thank you to our 2025 Sponsors
Founder's Circle:
Mia Wenjen (Pragmaticmom) and Valarie Budayr (Audreypress.com)
Medallion Sponsors:
🏅 Super Platinum Sponsor: Author Deedee Cummings and Make A Way Media
🏅 Platinum Sponsors: Publisher Spotlight and Language Lizard Bilingual Books in 60 Languages
🏅 Gold Sponsors: Third State Books
🏅 Silver Sponsors: Red Comet Press and Lerner Books
🏅 Silver Corporate Sponsor: Scholastic Books
🏅 Bronze Sponsors: Lee and Low
🏅 Corporate Sponsor: Crayola Education and Scholastic
Author Sponsors:
Stephanie M. Wildman, Martha Seif Simpson, Anna Jennings, Gwen Jackson, Afsaneh Moradian, Josh Funk, Nancy Tupper Ling, Kathleen Burkinshaw, Gea Meijering, Eugenia Chu, Dorktales Story Time, Amanda Hsiung-Blodgett, Authors J.C. Kato and J.C.², Cynthia Levinson, Diana Huang, Rochelle Melander, Lisa Chong, Lisa Stringfellow, Brunella Costaglioga, Lindsey Rowe Parker, Rachel C. Katz, Tonya Duncan Ellis, Shifa Safadi, Lisa Rogers, Sylvia Liu, Eva Clarke

Read Your World is Honored to be Supported by our CoHosts and Global CoHosts and by our Partner Organizations! 

Check out RYW’s Multicultural Books for Kids Pinterest Board!

📌 FREE RESOURCES from Read Your World Day

• RYW2025 Poster

• Mental Health Support for Stressful Times Classroom Kit

• Diversity Book Lists & Activities for Teachers and Parents

• Homeschool Diverse Kidlit Booklist & Activity Kit

• FREE Teacher Classroom Activism and Activists Kit

• FREE Teacher Classroom Empathy Kit

• FREE Teacher Classroom Kindness Kit

• FREE Teacher Classroom Physical and Developmental Challenges Kit

• FREE Teacher Classroom Poverty Kit

• Gallery of Our Free Posters

• FREE Diversity Book for Classrooms Program

New Year's Celebration Part Two

 Toast the New Year with a festive cocktail, Pomegranate Mojito Cocktail.

Cook's Notes: The recipe was adapted from cuisineathome.com. To change this to a mocktail, replace the rum with an equal amount of pomegranate juice or simply add more sparkling water. Some sparkling waters to consider are unflavored Seltzer, San Pellegrino, and La Croix products.

Ahead preparation 

Mint Simple Syrup

Ingredients:

This recipe makes 1 cup. 

• 2/3 cup water
• 2/3 cup sugar
• Mint leaves-handful

Directions: 

• Combine sugar and water in a small saucepan. Cook over medium-low heat, stirring frequently, just until sugar dissolves. Remove from heat. 
• Tear mint leaves (1 oz.) and place in pan. Let mixture cool completely, stirring occasionally. Pour into a covered jar or container and refrigerate until ready to use for at least 30 minutes. The longer the mint leaves stay in the syrup, the stronger the mint flavor will be.  

Pomegranate Mojito Cocktail

Makes one drink

Ingredients: 

• 1/4 cup rum
• 1/3 cup pomegranate juice or cran-pomegranate juice
•  2 tablespoons fresh lime juice
•  2 tablespoons mint simple syrup
• Optional lime wedges to rim the glass
• Cold sparkling mineral water as needed 

Directions:

• Mix in a cocktail shaker or a large covered jar. 
• Shake and add in ice cubes and reshake again. 
• Pour into a glass and add the desired amount of chilled sparkling water. 

Gingerbread Trifle

Cook's Notes: 

The cream mixture is enough for four servings and you may have some baked gingerbread left over.

Ingredients:

One box of gingerbread mix. 

Creme filling

• 1 cup heavy cream
• 1 cup plain yogurt-full fat
• 1 teaspoon vanilla 
• 1 teaspoon lemon juice
• 1 tablespoon honey 
• 2-3 tablespoons lemon zest   

Add ons

• Toasted pecan 1/3 cup 
• Prepared caramel sauce

Directions: 

• Make gingerbread mix according to box directions. Cool and cut half of the baked gingerbread into small squares. 
• Prepare cream filling by adding ingredients to a stand mixing bowl. 
• Beat all ingredients until fully incorporated. 
• Refrigerate the cream mixture for a few hours. 

Use a sherbert or large wine glass. Layer the trifle with 
cake squares, cream mixture, and repeat with another layer ending with toasted pecans and a drizzle of caramel sauce.   

New Year's Brunch

 HAPPY NEW YEAR 2025

Enjoy some new brunch recipes from Ever Ready
Part One 

Overnight Breakfast Casserole

Cook's Notes: This overnight Bisquick breakfast caserole is loaded with sausage, bacon, peppers, onions, cheese, and mushrooms. The recipe serves 8-10. The sausage and bacon can be made ahead as a time saver. I added an orange to the brunch as it is a symbol of good luck in many cultures. I used a 12 x 8 baking dish, and the casserole was high when baked, though a 13 x 9 could work adjusting baking time. The mixture is quite liquidy but solidifies when cooked.   

Another option for an add-in is 1-1/2 cups cooked wild rice. 

Ingredients:

• 2 cups cooked sausage crumbled 
• 1/2 pound bacon, cooked, drained on a paper towel and crumbled 
• 1/2 cup mini bell peppers, red and orange, diced
• 2 cups grated cheddar cheese
• 1 cup diced mushrooms 
• 6 large eggs
• 3 cups 2% milk
• 1 cup Bisquick
• 1/3 cup melted butter
• 1 teaspoon parsley flakes
• 2 teaspoons Elote seasoning 
• 1 small can of green chiles, drained and patted dry on a paper towel  

Directions:

• Grease the baking pan and set aside.
• Cook meats and set aside.
• Saute onions, peppers, and mushrooms in a fry pan. 
• Mix eggs, milk, Bisquick, melted butter, seasonings, and green chiles in a blender.
• Add bacon and sausage to the liquid mixture. Pour into the baking dish, cover, and refrigerate overnight. 
• When ready to bake, let sit out on the counter until room temperature, 45 minutes. 
• Bake uncovered for 55 minutes or until a knife inserted in the center comes out clean.  

Caprese Green Bean Salad with Balsamic Vinaigrette

Cook's Notes: The ingredients of this salad depend on how many servings are needed. I started with 1 lb. fresh green beans, which served six when other ingredients were added. The secret to this salad is blanching green beans just until crisp-tender.

 

Ingredients:

• 1 lb. fresh green beans
• Small mozzarella balls (deli section) 
• Cherry tomatoes, halved
• Red onion slices
• Chopped pistachios
• Balsamic vinaigrette

Directions: 

• Fill a large bowl with ice cubes. Place water in a pot, adding in one teaspoon of sea salt, and bring to a boil. Add beans and boil for four minutes. Drain a colander and immediately add to the bowl of ice cubes. Let rest for three minutes. Place beans on a towel and pat dry.
• Add beans, onion slices, cheese, and chopped tomatoes in a large serving bowl. Sprinkle nuts on top. Drizzle with vinaigrette right before serving. 

Balsamic Vinaigrette

Cook's Notes:

The dressing is thick after being refrigerated. Serve it at room temperature or microwave for 20 seconds. 

Ingredients: 

• 4 tablespoons dark balsamic vinegar
•  1/2 teaspoon Dijon mustard
•  4 teaspoons maple syrup
•  1/2 teaspoon sea salt
•  4 tablespoons olive oil

Directions:

• Place all ingredients in a blender. Mix well and refrigerate in a small covered container. 

Up Next Part Two 

Gingerbread Trifle and a festive drink