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A Taste of Nevada: Spiced Rum Summer Salad

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**For more great food from America's party state, Nevada, go to the Facebook page called A Taste of Nevada**

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The Silver State of Nevada is truly one of the most gorgeous geographical places on the face of the earth. Whether it be the unbelievable beauty of the Nordic lake known as Tahoe, the high desert of the Reno area or the low desert landscape of southern Nevada, the gateway to the southwest, the magic of Nevada is alive and well. There is probably no state in America with such a colorful history and as you will now learn from this new series by internationally renown chef and bestselling cookbook author, Larry Edwards, there is no state which can match Nevada for fresh, healthy and downright delicious food. So, whether you're sunning on the shores of Lake Tahoe, revisiting the west at Virginia City, enjoying "the biggest little city in the world," marveling at the beauty of the capital city of Carson City, playing in Las Vegas or frolicking in fabulous Fernley -- a taste of Nevada is only a fork away!

Hey, you want to see a happy vegan in the state of Nevada? Feed him/her a fruit salad laden with rum! By-the-way, rum makes the perfect dressing for a fruit salad since rum is basically fermented and distilled sugar cane! You will notice this dish calls for a variety of cherry known as Rainier. They are readily available at most markets during cherry season. They have a flame-like color (as you can see in the pictures) and a little firmer texture than the usual Bing type of cherry. You can, however, use any variety of cherry you prefer.

This is an easy salad to make. It only has two types of fruit. Hell you can even handle that after you've drank the first bottle of rum. What really makes this salad downright addictive is the dressing. An enticing combination of lemon, rum and spearmint. Seriously, your tongue will flap faster than Roseanne Barr on a treadmill!

Ingredients needed to make Spiced Rum Summer Salad (serves 2):

  • 2 cups Rainier cherries, pitted and halved
  • 2 bananas, peeled (duh!) and sliced diagonally
  • 1/4 cup Captain Morgan Spiced Rum
  • 1/2 lemon, juice only (remove the seeds unless you hate your friends)
  • 1 tsp. sugar
  • 1 tsp. minced spearmint


  1. Place the cherries and bananas in a large non-aluminum bowl.
  2. In a medium bowl, whisk the other ingredients until the sugar has dissolved.
  3. Pour the dressing over the fruit and toss to coat (the rum and lemon juice will keep the bananas from turning brown).
  4. Let the salad sit 10 minutes before serving.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."



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