Salads

Recipe: Winter Salad
From: Suzie McKale

Ingredients:

• 1/2 cup white sugar
• 1/2 cup lemon juice
• 2 tsp. diced onion
• 1 tsp. Dijon-style prepared mustard
• 1/2 tsp. salt
• 2/3 cup vegetable oil
• 1 tbsp. poppy seeds
• 1 head romaine lettuce, torn into bite-size pieces
• 4 oz. shredded Swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and sliced

Directions:

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

Recipe: Antipasto Salad

From: Karen Dean

Yields: 8 Servings

Ingredients:

• Romaine or other lettuce, in bit sized pieces
• 1 8oz. jar roasted red peppers, drained and cut into strips
• 2 6oz. jars marinated artichoke hearts, drained
• 1 cup assorted olives
• 1 red onion, halved and thinly sliced
• 1 cup drained pepperoncini peppers
• 1/2 lb. Cherry tomatoes
• 1 cup fresh Mozzarella balls
• Pepperoni (optional)
• Vinaigrette dressing

Directions:

1. Spread lettuce on platter. 
2. Place all other items in groups around the platter.
3. Whisk vinaigrette and drizzle over salad.

Recipe: Tropical Fruit Salad

From: Beth Dean Prusko

Yields: 10 Servings

Ingredients:

• Mixed baby lettuce
• 2 papayas and/or mangoes, peeled and cut into 1" pieces (papaya seeds reserved)
• 2 avocados, peeled and thinly sliced
• 1 pint strawberries, halved
• 2 kiwi fruit, peeled and sliced 1/4" thick

Dressing:

• 1/2 cup sugar
• 1/2 cup white vinegar
• 1/4 cup minced onion
• 1/2 tsp. dry mustard
• 1 tsp. salt
• 1/2 cup vegetable oil
• 3 tbsp. papaya seeds (optional)

Directions:

1. Arrange greens on 14" platter. Place mound of papaya (or mango) in center. 
2. Arrange avocado slices in spoke fashion around papaya. Alternate kiwi and strawberries around outside of platter.
3. For the dressing, place all ingredients except oil and papaya seeds in blender. Blend smooth. With machine running, slowly add oil. Add papaya seeds and blend until they resemble coarsely ground pepper. Chill up to 3 days in advance. Drizzle onto salad and serve immediately.

Recipe: Spinach Salad

From: Kathie Schaefer

Yields: 8 Servings

Ingredients:

• 2 large bags of baby spinach or a combination of salad greens
• 1/2 lb. bacon fried & crumbled
• 15 large mushrooms, sliced
• 1/2 lb. grated sharp cheddar cheese

Dressing (Make 6 hours ahead of time):

• 1 cup salad oil
• 1/2 cup wine vinegar
• 1/2 tsp. celery salt
• 1 tsp. paprika
• 1 small onion, grated
• 1 cup sugar

Directions:

1. Prepare salad ingredients and put in bowl as listed above.
2. Drizzle dressing over the top just before serving.

Recipe: Sizzling Shrimp Salad

From: Jessica Bassindale Devine

Yields: 2 Servings

Ingredients:

• 1/2 head of Romaine Lettuce Chopped
• 1/2 Green Pepper Sliced Julienne
• 1/2 Red or Yellow Pepper Sliced Julienne
• 1/4 Red Onion Sliced Julienne
• 8-9 Mushrooms sliced in half
• 10-12 Medium sized shrimp
• Sliced Tomato (optional)
• Goat cheese crumbled
• 3 tbsp. of Butter
• Red Pepper Flakes
• Salt

Directions:

1. Place butter in frying pan on low level (~3). Add the shrimp, a teaspoon of red pepper flakes, and 1/4 teaspoon of salt. Simmer for about 5 minutes.
2. Add onions and peppers. Allow to slowly cook for about 20 minutes. Mix occasionally. Once the shrimp are beginning to brown, add the mushrooms.
3. Create a bed of lettuce on 2 plates and place sliced tomatoes on top of the bed of lettuce.
4. Once the mushrooms are slightly browned, spread mixture over both beds of lettuce. Garnish with goat cheese.

Recipe: Salade Niçoise

From: Karen Dean

Ingredients:

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/4 cup mixed chopped fresh herbs (parsley, chives, basil, etc.)
• 1/2 lb. green beans, trimmed
• 1 small red potatoes
• Cherry tomatoes
• 1 cucumber, peeled, halved, seeded and thinly sliced
• 3 hard cooked eggs, peeled and quartered
• 1 tuna steak, grilled or 1 can white tuna, drained
• 1/2 cup Niçoise olives
• Romaine or other lettuce

Directions:

1. To prepare vinaigrette, combine vinegar with salt and pepper to taste. Whisk in oil and let stand for 5 minutes. Whisk again and adjust seasonings. Whisk in herbs and set aside. 
2. Cook green beans until tender crisp 5-7 minutes. Plunge into ice water to halt cooking.
3. Cook potatoes until tender, about 10 minutes. Cool.
4. On platter, arrange lettuce first and then top with beans, potatoes, cucumber, eggs, and olives. Put  tuna in middle of platter. 
5. Drizzle with vinaigrette.

Recipe: Pear Salad with Goat Cheese and Walnuts

From: Karen Dean

Yields: 6 Servings

Ingredients:

• 1 cup Walnut halves
• 1/3 cup powdered sugar
• 2-3 tbsp. of vegetable oil
• Assortment of lettuce (I use Mesclun, but any mix is good)
• 4 ripe Bosc pears
• 5-6 oz. goat cheese
• 3 tbsp. minced chives

Dressing:

• 1/3 cup vinegar (I use a pear flavored vinegar)
• 1 tbsp. Dijon mustard
• 1/3 cup Olive oil
• 1/4 cup Walnut oil (or can substitute additional olive oil)
• 1 tsp. granulated sugar
• Salt and pepper to taste

Directions:

1. For the dressing, whisk together the vinegar and mustard in medium bowl, then slowly whisk in the oils. Add the sugar, salt and pepper. Whisk again and set aside.
2. For the salad, bring a small pan of water to a boil, add the walnut halves and cook for 2 minutes. Drain the walnuts and put them in a small bowl. Add the powdered sugar and stir to evenly coat the walnuts (the moisture on the walnuts will dissolve the sugar). 
3. Heat the vegetable oil in a medium skillet over medium heat. Add the walnuts and cook, stirring constantly until golden brown, about 3-4 minutes.
4. Transfer the nuts to a piece of waxed paper or parchment and set aside.
5. Place the lettuce on a large plate (or individual plates). Peel, halve, and core pears. Thinly slice 3 of the pear halves and set those slices aside for garnishing the salad. Dice the remaining pear and add it to the plates. Sprinkle the walnuts, chives and the goat cheese over the salad. Garnish with the pear slices. 
6. Re-whisk the dressing and sprinkle on top. Serve immediately.

Recipe: Wild Mushroom & Gruyere Tart with Fresh Herb Salad

From: Karen Dean

Ingredients:

• 1/2 cup Whole-milk Ricotta cheese
• 1 large egg yolk
• 2 tsp. plus 2 tbsp. extra-virgin olive oil
• 1/4 cup crème fraîche or sour cream
• 1 1/2 lbs. assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed shiitake), sliced
• 2 tsp. fresh thyme leaves
• 1 tbsp. butter
• 1 bunch green onions, thinly sliced on diagonal (about 1 1/2 cups)
• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
• 1 large egg yolk, beaten to blend with 1 tsp. water (for glaze)
• 4 oz. thinly sliced Gruyère cheese

Salad Ingredients:

• 6 tbsp. fresh Italian parsley leaves
• 1/3 cup 1/2-inch pieces fresh chives
• 3 tbsp. fresh tarragon leaves
• 3 tbsp. fresh chervil leaves
• 2 tbsp. extra virgin olive oil
• 2 tsp. fresh lemon juice

Directions:

1. Preheat oven to 400 degrees.
2. Puree Ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
3. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté for 7 minutes. Mix in thyme and then season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions. 
4.  Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using a sharp knife and starting 1/4 inch from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4 inch dough border with glaze. 
5. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside boarder. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
6. For the salad, toss herbs with oil and lemon juice in small bowl. Season with salt and pepper. 
7. Cut tart into rectangles. Transfer to plates. Garnish with herb salad.

Recipe: Grapefruit and Avocado Salad

From: Karen Dean

Yields: 8-10 Servings

Ingredients:

• 1 head of tender lettuce, such as butter, Boston, or container of mixed baby greens
• 3 large red or pink grapefruit, all peel and white pith cut away, segments cut from between membranes
• 3 avocados, halved, pitted, peeled, thinly sliced

Dressing Ingredients:

• 4 tbsp. rice vinegar
• 3-4 tbsp. vegetable or olive oil
• 2 tsp. of minced peeled fresh ginger
• 1 tsp. Asian sesame oil
• 1-2 tsp. honey

Directions:

1. For dressing, whisk all ingredients together and add salt and pepper to taste. 
2. For salad, toss with lettuce first. Add grapefruit and avocado and toss gently. Serve immediately.

Recipe: Fried Rice Salad

From: Karen Dean

Yields: 8-12 Servings

Ingredients:

• 2 Packages of Near East rice pilaf, original or with almonds
• 1/2 lb. snow or sugar snap peas, strings removed
• 1 large bunch green onions, chopped
• 1 large red bell pepper, seeded and chopped
• 1/2 cup peanuts, coarsely shopped

Ingredients for Dressing:

• 4 tbsp. White wine vinegar
• 2 tbsp. Soy sauce
• 2 tbsp. Sesame oil
• 4 tbsp. Canola, vegetable, or olive oil
• 1-2 tsp. (depending on preference) grated fresh ginger
• 1 minced clove of garlic
• Salt & Pepper to taste

Directions:

1. Prepare rice according to package directions, except omit butter or olive oil. Cool. 
2. Stir in remaining ingredients.
3. Prepare dressing and pour over.
4. Chill at least 4 hours up to one day ahead.
5. If desired, sprinkle with more peanuts.

Recipe: Chicken and Wild Rice Salad
From: Mary Ellen Mueller

Yields: 12 Servings

Ingredients:

• 6 cups Wild rice cooked and chilled (may use Canoe canned wild rice)
• 4 cups (3/4" cubes) cooked chicken
• 1 cup Diagonally sliced celery
• 1 cup Red bell pepper cut into 1/4" pieces
• 1 cup Sliced fresh mushrooms
• 1/2 cup Diagonally sliced green onions

Dressing Ingredients:

• 1 cup Hellman's mayonnaise
• 2/3 cup Daisy sour cream
• 1 tsp. Salt
• 1/2 tsp. Marjoram leaves, crushed
• 1/8 tsp. White pepper

Garnish Ingredients:

• Boston lettuce washed and separated into 12 leaves
• 1/2 cup Toasted slivered almonds
• 12 Tomato wedges

Directions:

1. Mix dressing ingredients in small bowl. 
2. Mix salad ingredients in large bowl.
3. Add dressing and toss lightly.
4. Refrigerate for 2-3 hours to blend flavors
5. Serve on Boston lettuce leaf, garnish with tomato wedges and sprinkle with toasted slivered almonds.

Recipe: Artichoke Salad

From: Karen Dean

Ingredients:

• 1 box of Chicken Rice-A-Roni
• 4 Green onions, sliced
• 1 small Jar marinated artichoke hearts
• 1 tsp. Curry powder
• 12 Green olives, sliced
• 1/2 cup Slivered almonds
• 1/2 cup Mayonnaise
• Cooked chicken pieces or cooked shrimp (optional)

Directions:

1. Cook rice-a-roni according to package directions. Cool.
2. Add olives, onions, and almonds. 
3. Drain artichokes, but reserve the marinade.
4. Slice artichoke in half and add to rice mixture.
5. Mix reserved marinade, mayonnaise and curry powder.
6. Pour over salad and chill.

Recipe: Apple Cashew Salad

From: Mary Ellen Mueller

Yields: 12 Servings

Ingredients:

• 2 Gala apples thinly sliced and/or
• 2 Pears and/or
• 1 pint Strawberries sliced and/or
• 2 cups Grapes
• 1 bunch Romaine
• 1 16oz. bunch Baby spinach
• 4 oz. swiss cheese cubed or feta or gorgonzola
• 6-8 oz. Whole cashews (1 cup) or walnuts

Dressing Ingredients:

• 3/4 cup Sugar
• 1 cup Oil
• 1/3 cup White, red, tarragon, or raspberry vinegar
• 1 tsp. Dry mustard
• 1 tsp. Salt
• 1/2 tbsp. poppyseeds

Directions:

1. For dressing, put all ingredients into a blender and blend for 3 minutes.
2. For salad, use a large bowl and layer spinach, romaine, cheese, fruit and nuts.
3. Drizzle dressing over top.