Waldorf Salad

This recipe comes from the Lion House Cookbook:

Makes 20 servings

Ingredients:
½ cup walnuts, coarsely chopped
3 cups diced celery
7 cups diced Fuji apples*
1 cup raisins

Dressing:
3 cups heavy cream
¾ cup sugar
1 teaspoon vanilla extract
¼ cup sour cream

Instructions:
In a large clean bowl whip the cream using an electric mixer. Gradually add the sugar as the cream whips. Just before the cream reaches the soft peak stage, add the vanilla. Continue whipping until the cream is at the soft peak stage.

Add the sour cream and whip until incorporated. Cover and place the bowl in the refrigerator until ready to toss the salad. Toss the apples, walnuts, celery, and raisins in a bowl. Mix in the whipped cream and serve immediately.

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Holiday Salad with Poppy Seed Vinaigrette

Holiday Salad with Poppy Seed Vinaigrette

This Thanksgiving recipe comes from
The Romney Family Table

Salad:
1 head romaine lettuce*
1 head green leaf lettuce*
1 cup celery, chopped
1 (11-ounce) can mandarin oranges, drained
2 apples, diced
1/2 cup dried cranberries
10 to 12 small cherry tomatoes, halved
1/2 cup crumbled goat cheese
1/4 cup slivered almonds
1 tablespoon sugar
2 avocados, pared and cut into chunks

Dressing:
1/2 cup sugar
Juice of 1 grated onion (grate and then put through sieve)
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3/4 teaspoon poppy seeds
1/2 teaspoon salt
1 cup vegetable oil

Instructions:
Wash lettuce, spin dry, and tear into pieces. Combine with celery, mandarin oranges, apples, cranberries, tomatoes, and cheese in a large serving bowl. Toss.

In a 9-inch nonstick skillet, cook almonds with 1 tablespoon sugar over medium heat, stirring constantly, until sugar is dissolved and almonds start to caramelize. Cool.

To make dressing, whisk together all dressing ingredients except vegetable oil. Gradually pour in vegetable oil, whisking to combine. Add almonds and avocados to salad just prior to serving. Toss with dressing.

*May substitute one package mixed greens in place of the romaine lettuce and green leaf lettuce.

Lemon Herb Mediterranean Chicken Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LEMON HERB MEDITERRANEAN CHICKEN SALAD

This serves 4 people.

Thanks to Sara for this incredible salad she made for us.  The flavors were amazing.  I have never had a better salad.  Ever.  We had it with a fruit salad and some cheddar biscuits.

Recipe and photo source: https://cafedelites.com/2016/07/05/grilled-lemon-herb-mediterranean-chicken-salad-recipe/

Marinade/Dressing:

  • 2 tablespoons olive oil
  • juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper, to taste
  • (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)
Salad:
  • 4 cups Romaine lettuce leaves, washed and dried
  • 1 large cucumber, diced
  • 2 Roma tomatoes, diced
  • 1 red onion, sliced
  • 1 avocado, sliced
  • ⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
  • Lemon wedges, to serve

Instructions:

  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
NOTES
Add ½ cup crumbled feta to give the salad an even better flavour.

Bacon Pea Salad

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Ingredients

  • 1 pound of bacon, cooked according to package instructions, drained and crumbled or finely chopped
  • 2 pounds frozen peas, thawed in the refrigerator overnight
  • 3/4 cup coarsely grated sharp Cheddar cheese
  • 1/2 small red onion, peeled, and finely chopped
  • 1/2 cup of mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Stir together all of the ingredients then place in tightly covered container in the refrigerator for an hour to combine flavors.  Gently stir from top to bottom before serving.  Stays good in fridge for up to 3 days.

Apple, Pecan, Cranberry, and Avocado Spinach Salad with Balsamic Dressing

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“Family is the center of life. It is the key to eternal happiness.” — Elder L. Tom Perry

This delicious salad recipe comes from Allrecipes.  Click here for original site.

Ingredients:

  • 1 cup baby spinach leaves
  • 1 tablespoon dried cranberries
  • 1 tablespoon chopped salted pecans
  • 1/2 apple, cored and diced
  • 1 tablespoon diced red onion
  • 2 tablespoons grated carrot
  • 1/4 avocado, peeled and diced
  • 1 tablespoon balsamic vinaigrette salad dressing, or to taste
    Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

Hawaiian Macaroni Salad

 

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Integrity is doing the right thing, even when no one is watching. — C.S. Lewis

Here is a yummy little recipe adapted from Cooks Country.  This recipe serves 8-10 people.

What you will need:

  • 2 cups of whole milk
  • 2 cups of mayonnaise
  • 1 tablespoon of brown sugar
  • 16 oz package elbow macaroni
  • 1/2 cup cider vinegar
  • 4 scallions, sliced thin
  • 1 large carrot, grated
  • 1 celery rib, chopped fine
  • Salt and pepper

Directions:

Whisk together 1 1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt, 2 teaspoons pepper.  Refrigerate.

Bring 4 quarts of water to a boil in a large pot.  Add pasta and a tablespoon of salt to the water and cook until pasta is soft, about 15 minutes.  Drain pasta and return it to the pot.

Add the vinegar to the pasta and toss it until it is all absorbed.  Transfer pasta to a bowl and cool it for 10 minutes.  This is important because cooling it keeps the vinegar from curdling the dressing.

Stir in the dressing until pasta is well coated.  Cool.

Now add your scallions, carrot, celery and the remaining milk and mayonnaise.  Stir into pasta until well combined.  Season with salt and pepper to taste.  Refrigerate pasta, covered, for at least an hour before serving and up to two days at most.  Serve and enjoy!

Apple and Walnut Salad

“I have said that the Declaration of Independence is the ring-bolt to the chain of your nation’s destiny; so, indeed, I regard it. The principles contained in that instrument are saving principles. Stand by those principles, be true to them on all occasions, in all places, against all foes, and at whatever cost.” — Frederick Douglass, July 5, 1852

Ingredients

  • 5 cups torn romaine
  • 5 cups torn red leaf lettuce
  • 1 large red apple, chopped
  • 1 large green apple, chopped
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1/2 cup chopped walnuts, toasted
  • 1/3 cup thinly sliced red onion
  • 1/3 cup dried cranberries
  • CIDER VINAIGRETTE:
  • 3/4 cup apple cider or juice
  • 3 tablespoons cider vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup walnut oil or canola oil

Directions

  1. In a salad bowl, combine the first eight ingredients.
  2. In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately. Yield: 12 servings (1 cup each)

Chinese Chicken Salad

Recipe source, click here

Ingredients:

  • 1 bag premade coleslaw with carrots
  • 8 spring onions, diced

Set aside.

Brown 3 packages sliced almonds in 6 Tblsp white sugar (or less — do not burn!), and mix with 2 packages crumbled Top Ramen noodles.

Blend in blender:

  • 4 Tblsp sugar
  • ¼ cup sesame seed oil
  • ½ cup salad oil
  • 1 package Top Ramen chicken flavoring mix
  • 6 Tbsp rice wine vinegar

Toss all together just before serving.  Add chunks of chilled, cooked chicken breast, if desired.

Hidden Valley’s Crunchy Pea Salad

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This recipe serves 8 people.

INGREDIENTS

Salad

  • ¼ cup sour cream
  • ¾ cup diced green onions
  • ¾ cup Hidden Valley® Original Ranch® Dressing
  • 1 cup chopped cauliflower
  • 1 cup coarsely chopped cashews
  • 1 cup diced celery
  • 1 package (10 ounces) frozen, petite peas or 2 cups fresh peas
  • 2 teaspoons Dijon mustard
  • 4 strips bacon cooked crisp, crumbled

DIRECTIONS

Salad

  • In a small bowl, add the dressing, sour cream, and dijon mustard and stir until well blended and set aside. Rinse peas in hot water (or steam until tender, if fresh) and drain.
  • In a large bowl, combine the peas, celery, cauliflower, cashews, onions. Toss the dressing together with the salad and chill covered for at least 1 hour. Sprinkle the bacon over the top and serve immediately.
  • *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.