Your favorite salad for Recipe of the Day

15 years ago

Taking luckygardnr's place for two days.

So how about sharing your favorite?

Here's my favorite of salads. Franklin Gourmet, here, created the recipe. I, in fact, had it for lunch yesterday.

Devine!

AND the nuts alone are terrific!

----------------------------------------------------

Baby Blue Salad

Â¾ pound mixed salad greens

Balsamic Vinaigrette

4 ounces gorgonzola cheese

2 oranges, peeled and cut into thin slices

1 pint strawberries, sliced

Sweet and Spicy Pecans

Toss greens with Balsamic Vinaigrette and gorgonzola cheese. Place on six individual plates. Arrange orange slices over greens; sprinkle with strawberries and top with pecans.

Balsamic Vinaigrette:

Â½ cup balsamic vinegar

3 tablespoons Dijon mustard

3 tablespoons honey

2 garlic cloves, minced

2 small shallots, minced

Â¼ teaspoon salt and pepper, each

1 cup olive oil.

Whisk together first seven ingredients until blended. Gradually whisk in olive oil.

Sweet and Spicy Pecans:

Â¼ cup sugar

1 cup warm water

1 cup pecan halves

2 tablespoons sugar

1 tablespoon chili powder

1/8 teaspoon ground red pepper

Stir together Â¼ cup sugar and 1 cup warm water until sugar dissolves. Add pecan halves and soak 10 minutes. Drain, discarding sugar water.

Combine remaining spices and add pecans, tossing to coat. Place on lightly greased baking sheet and bake 350 for 10 minutes, stirring once.

NEXT, PLEASE!

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Comments (12)

Happy_Go_Lucky_Gayle
15 years ago
CHEESE AND PEA SALAD
1 pkg. (10 oz.) frozen green peas
2 green onions chopped fine
1 c. diced mild Cheddar cheese (about 4 oz.)
2 lg. stalks celery, chopped
1/2 c. mayonnaise or salad dressing
1/4 tsp. Salt
1 diced hard boiled egg

Rinse frozen peas under running cold water to separate; drain. Toss all ingredients in with mayonnaise.

Quick and Easy
Gayle
jel48
15 years ago
BOK CHOY SALAD

1 head of bok choy (or substitute 1 bag of cole slaw mix)
6 green onions
3/4 c sunflower seeds
1/2 c slivered almonds
2 packages of ramen noodles, discard seasoning
3-4 T butter
For dressing...
3/4 c oil
1/4 c soy sauce
3/4 c sugar
1/3 c vinegar

Smash ramen noodles and brown in frying pan with butter. Let cool. In a large bowl, combine all ingredients for dressing and mix well. Set aside. Chop bok choy using stalks and a portion of the green leaf. Chop green onions using as much of the green stalk as you like. Combine boy choy (or cole slaw mix) and green onions with dressing. Toss to coat vegetables. Just before serving add sunflower seeds, almonds and browned ramen noodles. Store any leftovers in the fridge.

A different twist... add the ramen noodles to the bok choy mix and let it marinate for a couple of hours in the fridge before serving. Then, add in the sunflower seeds and almonds before serving.
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Linda, you can use Sriracha for the chili sauce, but you will not need very much of it, probably no more than half a teaspoon. To make up for the chili flavor, you can add chili powder (if it is a good brand and pure chili powder). If you have Ancho chili powder, that would be good to use, and you could just mix it with a bit of water. If you use chipotles in adobo sauce, you will be making an adobo dressing, which is a bit intense for a crab salad. I do recommend that you buy a canned chili or enchilada sauce - La Victoria is a good brand and is the correct mildness for this recipe. Sharon, it is fine to use a tomato based chili sauce in this recipe, but I give it a different name when it has tomatoes in it, although I can't remember what that is. I do make it both ways, but I think it is good to start with the pure chili sauce to be able to appreciate the subtle flavor of the mild chilies. Lars
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kathy_
15 years ago
bean and corn salad

2 cans green beans, 4 cans of colorful beans or 2 cans green beans, 2 other kinds, 2 cans of corn, drained
1 bottle of Fat Free Italian dressing
a little sugar or sweetener to taste
Drain beans add dressing and toss. Sweeten to taste (2 tablespoons sugar or equiv. worked fine for me) Refrigerate overnight.
This is wonderful! I had a potluck and left a bowl behind and a lady walked in and said if no one is taking that - it is mine!
jannie
15 years ago
I make an initation Panera Bread salad. Any greens, with strawberries, blueberries, drained Mandarin oranges (No nuts) . Dress with raspberry vinegraitte.
lindyluwho
15 years ago
This is a favorite at our house.

Napa Salad

Ingredients:
1 large head of Napa cabbage washed and shredded
2 packages of Ramen Noodles crushed and uncooked (discard flavor packet*)
1/2 cup slivered almonds
1/2 cup butter (1 stick)
1/2 tsp sesame oil or roasted peanut oil (optional)
1/2 cup vegetable oil
1/2 cup seasoned rice wine vinegar
1/2 cup sugar
2 Tbsp soy sauce
Instructions:
In a large pan sautee Ramen Noodles, almonds and butter until lightly browned.
Mix oil, vinegar, soy sauce and sugar to make dressing.
20 minutes before serving, mix cabbage dressing and noodle mixture together and toss.
*We buy the Chicken flavored Ramen Noodles and add the flavoring packet to our rice on Chinese night.

Linda
patti43
15 years ago
This is a new one for us. I've made it twice since I found the recipe.

WALDORF SALAD WITH PEANUT DRESSING

2 c. diced slightly tart apples, unpeeled (I used Gala)
1/3 c. raisins
1/2 c. diced celery
1/2 c. chopped salted peanuts

Dressing:

1/4 c. creamy peanut butter
1/4 c. honey
1/4 c. mayonnaise
1 or 2 tsps. lemon juice (optional, add if using sweeter apples)

Toss together apples, raisins, celery and peanuts. Mix dressing ingredients together and toss with apple mixture. Serve on a bed of lettuce.
patches_02
15 years ago
Corn bread salad
Box of Jiffy cornbread mix, baked-cooled and crumbled into bowl.Dice small green and red pepper,tomato and onion.
Mix Â¾ c sour cream and Â¾ c Hellman's mayo. Add Â½ pkg of hidden valley ranch dip and some bacon bits. Mix all together and Top with Â¾ c. shredded cheese. Refrigerate over night. Good
glenda_al
Original Author
15 years ago
for luckygardnr
luckygardnr
15 years ago
Yum! This is great! Thanks All!

Laurel
marilyn_c
15 years ago
I've posted this before, but it is one of my favorites and quick and easy.

Shrimp cole slaw

Shred cabbage. I do mine by hand by slicing very, very thinly.

Shredded carrot for color

Chopped purple or green onions

Boiled shrimp

Toss together with mayonnaise thinned with Zesty Italian dressing. You can add some garlic powder and/or white pepper if you wish.

This was a house favorite at a local seafood restaurant, long ago gone out of business. Small shrimp are good but I
use large shrimp and cut them in pieces. You can also use crab if you don't want to use shrimp.
IndianaKat
15 years ago
Patches....I've had the Cornbread Salad....a dear neighbor (who sadly has passed away) made some and brought some over for me and DH to taste. It was one of the best, if not the very best salad I've ever tasted. I've never, ever made any......

~Kathy~
vannie
15 years ago
I love that cornbread salad, too, but have never had it w/ cheese. One of our popular lady type lunch places has it on their buffet and it's very popular. I can't imagine how it tastes w/ cheese!! A new approach!

Your favorite salad for Recipe of the Day

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Happy_Go_Lucky_Gayle

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Your favorite salad for Recipe of the Day

Comments (12)

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