Red Cabbage and Apple Salad

Red Cabbage and Apple Salad with Walnuts and Cranberries
½ head red cabbage, shredded
1 Granny Smith apple, thinly sliced
1 Tbsp. walnuts, chopped
1 Tbsp. dried cranberries
Red wine vinegar or balsamic vinegar
Salt and pepper to taste

Place first four ingredients in bowl. Toss with vinegar, plus a dash each of salt and pepper if desired.

Nutrition Information:
169 calories, 5g protein, 36g carbs, 5g total fat, 7.5g fiber
Credit goes to TurboFire Nutrition Guide

 

Jill

Autumn Salad with Maple Dressing

Molly and Joan made this salad for my birthday dinner in Omaha. It was stupendous!!

Ingredients:
10 cups mixed greens
1-2 green pears
1/2 cup dried cranberries
1/2 toasted pecans
1/2 cup blueberries
blue cheese

Toss all ingredients except cheese and pecans with dressing. Sprinkle with nuts and cheese. To make a meal add some grilled chicken. Serves 6

Dressing:
1/4 cup mayo
1/4 cup pure maple syrup
4 tsp Champagne vinegar or other white vinegar
1 1/2 tsp dijon mustard
1/2 cup vegetable oil

Whisk first 4 ingredients together. Gradually whisk oil until mixture thickens slightly. Season to taste with salt and pepper. (can prepare 3 days in advance)

Jill

Chicken and Pasta Salad

Another recipe find from Marci's blog! Another good one to use with leftover chicken. Mark's vote - keeper recipe so it has made it to the blog!

Ingredient:
baby spinach
grilled chicken
feta cheese
pesto
bowtie pasta
toffee flavored almonds
diced tomaotoes
dressing (equal parts Italian dressing and Caesar dressing)

Directions:
Cook bowtie pasta according to package directions and let cool. Toss pasta with prepared pesto. Add all other ingredients to spinach. Toss with dressing just before serving. As for amounts I just added to our preference.

Jill

Tropical Fusion Salad

Mark has been asking me to make this salad since I bought the magazine with the picture on he cover. I finally accumulated all of the ingredients and decided to try it out with our C2 group tonight. They seemed to like it, but I thought it was just okay. I've decided that I'm not a fan of papaya. I got this recipe from Taste of Home May 2010.

Ingredients:
2 cups cubed peeled papaya (I used 2 and did not measure)
1 can (15 oz) black beans, rinsed and drained
1 medium avocado, peeled and cubed
1 cup frozen corn, thawed (I used canned shoepeg corn)
1/2 cup golden raisins (i omitted)
2 serrano peppers, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 Tbsp lime juice
1 Tbsp cider vinega
2 garlic cloves
2 tsp ground ancho chili peppers, divided (I used chili powder)
1/4 tsp sugar
1/4 tsp salt
2 corn tortillas cut into strips

In a large bowl, combine the papaya beans, avocado,corn, raisins, peppers, cilantro, OJ, lime juice, vinegar, garlic, 1/2 tsp chili pepper, sugar, and salt.
Place tortilla strips on a baking sheet coated with cooking spray; sprinkle with remaining chili pepper. Bake at 350 degrees for 8-10 minutes or until crisp. Serve with salad.

Serve with tortilla chips instead of baking the corn tortillas for time saver.

Jill

Bacon Cashew Salad

I have made this salad for birthday parties, holidays, cookouts, etc. It is always a crowd pleaser. I got the recipe from my good friend, Amy. It makes a lot so be sure to invite me over if you ever make it!!

1 head of iceburg lettuce
1 head of romaine or green leaf lettuce (i use one romaine and one green leaf instead of iceburg)
1 lb. of bacon (cooked and crumbled)
1 pkg. Kraft deli style swiss slices (cut into small squares)
1/2 red onion (chopped) - I actually use a little less than 1/
1 can of cashews (pieces and halves)

Dressing:
1 cup vegetable oil
3/4 cup sugar
1/2 tsp salt
1 tsp dry mustard
1 tsp poppyseed
1/3 cup white vinegar


(add dressing to salad right before serving)

Jill

Blue Cheese Tossed Salad

I made this salad for mark and me tonight for dinner. I knew we would love it when I read the title. I found the recipe from Simple and Delicious. It did not disappoint - Mark loved it!!

Ingredients:
1/2 cup almonds
1/4 tsp salt (I would omit next time)
1/4 tsp pepper
1 TBS butter (melted)
1 pkg hearts of romaine salad mix (I just used whatever lettuce was in my salad spinner)
1 cup crumbled blue cheese
1 medium red apple, chopped (I used 2 small apples, would use a more tart apple next time)
1 tsp grated lime peel
Dressing:
1/2 cup olive oil
1 1/2 tsp balsalmic vinegar
1/2 tsp minced garlic
1/2 tsp lime juice
1/2 tsp grated lime peel

Jill