Orange Strawberry Salad

Orange Strawberry Salad

(printable version)

From:  C Jane in the Kitchen (by way of Pinterest)

1 package spring mix greens

1 pint strawberries, sliced

1 large orange, cut into small pieces

3 green onions, sliced

1 cup Sliced Almonds

4 TBS butter

4 TBS sugar

To make candied almonds:

Mix almonds, butter and sugar in a saucepan over medium heat until the the butter and sugar turn to a toffee color, stir constantly.

Orange Dressing

½ tsp grated orange peel, or orange zest
1/3 cup fresh orange juice ( 1 to 2 oranges )
2 Tablespoons red wine vinegar
2 Tablespoons sugar
½ cup vegetable oil
1 Tablespoon “Good Seasons Dry Italian” dressing mix. It is about ½ a package

Put all ingredients in a container and shake- serve.

Berry Apple Salad

From the Redheaded Hostess (by way of Pinterest)

Berry Apple Salad

-  Mixed Salad Greens

- Berries (I have strawberries and blackberries here, but I have used raspberries and blueberries as well)

-  Diced Apples (I LOVE Pink Lady apples in this salad)

- Red Grapes (cut in half – they are much easier to eat that way)

- Sugar and Cinnamon Spiced Almonds or crushed honey roasted peanuts

Just prep all of your fruit and layer on top of the greens and drizzle with a poppy seed dressing, or the below dressing.

Balsamic Poppy Seed Dressing

1/2 cup extra light olive oil (or vegetable oil)

1/4 cup balsamic vinegar

1/2 cup sugar

1 T Rice Wine Vinegar

1/4 tsp Worcestershire

1 T Poppy Seeds

Pomegranate and Pistachio Salad

Divine.

Arugula with Pomegranates, Blue Cheese and Pistachios
Gina's Weight Watcher Recipes Servings: 2 • Serving Size: 1/2 • Points: 4 ptsCalories: 195.3 • Fat: 13 g • Protein: 6.7 g • Carb: 13.7 g • Fiber: 3.9 g

4 cups arugula (I used green leaf lettuce)
1/2 cup pomegranate arils
1/4 cup crumbled blue cheese (I used Feta)
2 tbsp pistachios, shelled Pomegranate Vinaigrette
1 tsp pomegranate juice
1 tsp balsamic vinegar
2 tsp extra virgin olive oil
salt and fresh pepper

Whisk vinegar, pomegranate juice, olive oil, salt and pepper in a small bowl. Place arugula on two plates, top with blue cheese, pomegranates, pistachios and vinaigrette.

Pear and Gorgonzola Salad

Another great salad. I substituted feta for gongonzola. Apples could also be substituted for the pears.

Autumn Salad with Pears and Gorgonzola
Gina's Weight Watcher RecipesServings: 5 servings • Time: 5 minutes • Points: 4.5 ww points

2 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp salt
fresh ground pepper
3 Tbsp olive oil
2 small ripe pears, peeled and diced
1/4 cup (2 oz) gorgonzola cheese, crumbled
1 head radicchio, washed and torn into pieces
1 bunch arugula
14 pecan halves (1 oz)

For the vinaigrette: In a large bowl, mix vinegar, mustard, salt and pepper. Whisk in olive oil and blend.In a salad bowl combine all greens, pears, gorgonzola and pecans. When you are ready to serve, add the vinaigrette and toss well. Serve immediately.

Orange, Red Onion, Gorgonzola And Arugula Salad

I loved, loved this salad. I was worried at first because the dressings makes so little but, with the oranges, it didn't need much dressing. Paired with the enchildas, York said it was one of the best most flavorful meals I've ever made.

Orange, Red Onion, Gorgonzola and Arugula Salad
Gina's Weight Watcher Recipes
Servings: 1 • Points: 5 pts Calories: 241.7 • Fat: 13.7 g • Protein: 9.4 g • Carb: 22.2 g • Fiber: 4.0 g.

1 small orange, peeled, chopped
3 tbsp crumbled gorgonzola cheese (blue cheese works great too)
sliced red onion (to taste)
2 cups baby arugula and spinach mix
1 tsp extra virgin olive oil
1 tsp balsamic vinegar
1/2 tsp honey
salt and fresh pepper

In a small bowl combine oil, balsamic, honey, salt and pepper and whisk well.In a plate or bowl add baby greens. Top with oranges, onion and gorgonzola. Drizzle vinaigrette over the top and enjoy!!

Mandarin Chicken Salad

This is one of our very favorite salads. I got the recipe from my friend Kim. My sister always requests it. So, for Easter, this was one of my assignments.

Mandarin Chicken Salad


8 chicken breast halves (I usually like them grilled)

1 (12 oz.) pkg. pasta (bowtie or rotini

1 1/2 bottles Brianna's poppy seed dressing

1 pkg. chow mein noodles

1 pkg. slivered almonds

3 c. romaine lettuce

3 c. iceberg lettuce

1 can sliced water chestnuts, cut in halt

2 cans mandarin oranges (drained)

1 bunch green onions, chopped

Cook the chicken, chill and cut into chunks. Mix together the cooked pasta, chicken and 1/2 bottle of dressing. Let this marinate for awhile. Mix together the chow mein noodles, lettuce, water chestnuts, slivered almonds and green onions. Pour on the other bottle of salad dressing. Combine with the marinated chicken and pasta. Add mandarin oranges and toss gently. Serve immediately. Serves about 15.

Olive Garden Salad

My sister was having a party this week on the same day she was singing for a benefit. I volunteered to come do the cooking for her since she is always so willing to sacrafice her time whenever I'm in need of a vacation from little punks. Not too mention, hanging out at the lake on a Saturday is not too shabby a way to spend the day, even if I am cooking for most of it. She wanted fall themed foods. It was fun to plan and to satisfy my never ending craving for pumpkin. Lots of pumpkin recipes to follow...

Darby was also having an Anti-homecoming party for all of her punk friends that are either not old enough to date or didn't have a date for homecoming. I doubled everything from Kat's party and served the same thing for Darby's. Ford heard one of the kids say "how come the food is so good?" I'm not sure they are used to fancy food at these teen parties.

We started with the Olive Garden Salad. I found the recipe on The Sister's Cafe.

Olive Garden Salad

dressing:
1/2 c. mayonnaise

1/3 c. white vinegar

1 tsp. vegetable oil

2 Tb. corn syrup

2 Tb. parmesan cheese

2 Tb. romano cheese

1/4 tsp. garlic salt or one clove garlic, minced

1/2 tsp. italian seasoning

1/2 tsp. parsley flakes

1 Tb. lemon juice

Mix all dressing ingredients in a blender until well mixed. It it is too tart, add a little sugar.

Salad:
1 large head romaine lettuce

slices red onion

black olives

2-4 banana peppers

2 small tomatoes, quartered

1/2 c. croutons

freshly grated parmesan cheese

Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, adn croutons. Add some freshly grated parmesan cheese if you like, and add plenty of olive garden salad dressing on top. If you want to be really authentic, chill your bowl in the freezer for half an hour.

Roquefort Pear Salad

I've been dying to try this salad. I saw it on "The Girl That Ate Everything" and it looked so yummy. Her picture was much more appealing than mine. We sent the boys out of town on a golf trip so, I finally had an excuse to feed the girls and give it a try. I have a funny friend that eats salads but, not lettuce. She's given me quite the laugh to see her ordering a taco salad at a mexican restaurant and trying to explain to them to leave out the lettuce. Well, Alyssa girl even ate the lettuce on this salad! I wasn't a huge fan of the cheese and thought that maybe next time I'd try feta but, as I continued eating it, I grew accustomed. Maybe I'll learn to like it.

Roquefort Pear Salad
by http://www.allrecipes.com/

1 head leaf lettuce, torn into bite-size pieces

3 pears - peeled, cored and chopped (I only used 2 and it was more than enough)

5 ounces Roquefort cheese, crumbled (I used Gorgonzola because I couldn't find Roquefort)

1 avocado - peeled, pitted, and diced

1/2 cup thinly sliced green onions (I left these out, not a fan)

1/4 cup white sugar

1/2 cup pecans ( I did a little more because they are so good and add so much to the salad )

Dressing:

1/3 cup olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons white sugar

1 1/2 teaspoons prepared mustard ( I used Dijon )

1 clove garlic, chopped

1/2 teaspoon salt

fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. *Melt the sugar first and then add the nuts so that the sugar doesn't get stuck and clumpy in the grooves of the nuts. (I also added a little butter to the sugar. I wasn't sure how to melt sugar without butter??) Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Carolyn's Atomic Salad

My friend Carolyn makes this awesome salad. It's everyone's favorite and shows up at every event. For some reason it always taste best when she makes it but, I still try. The dressing is the secret and is also fabulous on pasta. The recipe makes enough to use on a couple of different salads. It will keep in the fridge for a week or two.

Atomic Salad

Atomic Salad Dressing:

1/2 - 3/4 cup extra light olive oil
2-3 T. fresh lemon juice
2 T. original Kraft Parmesan cheese
3 minced garlic cloves
1/2 tsp. salt
1/2 tsp. ground pepper
1 dash finely ground mustard

Combine salad dressing ingredients and shake well.

Green Salad:

1 head green leaf lettuce
cherry tomatoes, halved
seasoned croutons
avocados, diced

For green salad, combine: 1 head green leaf lettuce, halved cherry tomatoes, croutons, and avocados. Immediately before serving, add dressing to salad and toss well.