Sweet Caroline’s Fall Festival Salad
| 1 Package (7-oz.) | Iceberg/Romaine lettuce mix |
| 1 | Medium Macintosh apple |
| 1 | Medium Bartlett pear |
| 2 | Medium Naval oranges, peeled |
| 1/4 Lb. | Smoked Gouda cheese |
| 1/4 Cup | Fresh soybeans (or lima beans), cooked |
| 1/2 Cup | Dried cranberries |
| 1/2 Cup | Walnut pieces |
| 3/4 Cup | Your favorite sweet and tangy dressing |
Cut the apple, pear and Gouda cheese into bite size pieces, add orange slices, soybeans, dried cranberries and walnuts. Toss the ingredients with ½ cup of the dressing. Toss the lettuce mix with the remaining dressing and place in a large salad bowl. Place fruits, walnuts and cheese mixture on top of the lettuce and serve.
To create an entrée salad, add 2 cups diced chicken or turkey.
Yields: 6 servings
Recipe provided by Cains Foods, L.P.
Pear & Raspberry Vinaigrette Salad
| 1 Package (10 Oz.) | Salad greens |
| 2 | Medium Pears, thinly sliced |
| 1/2 Cup | Feta cheese, crumbled |
| 1 | Medium Red pepper, sliced |
| 1/4 Cup | Pecans, chopped and toasted |
| 1/2 Cup | Your favorite raspberry vinaigrette dressing |
Toss all ingredients except dressing in large bowl. Add dressing; mix lightly. Serve immediately.
Yields: 8 Servings
Recipe provided by Kraft Foods, Inc.
Vegetarian Ranch Taco Salad
Taco Dressing |
|
| 1 Tbs. | Dry Ranch salad dressing mix |
| 1 Tbs. | Dry taco seasoning mix |
| 1/2 Cup | Fat-free mayonnaise or salad dressing |
| 1/2 Cup | Nonfat milk |
Black Bean Taco Salad |
|
| 1 Package (10 oz.) | Mixed salad greens |
| 1/2 Cup | Fresh cilantro leaves |
| 1 Cup | Jicama, peeled and julienned |
| 1 Can (15 oz.) | Black beans, drained |
| 1 (about 1 C.) | Mango, peeled and cut into cubes |
| 1/4 Cup | Dry roasted peanuts, chopped |
| Lime wedges | |
| Tortilla Chips | |
Combine dry salad seasoning mixes, milk and mayonnaise; whisk until well blended. Set aside. Combine salad greens, cilantro, jicama, beans and mango in large salad bowl. Top with peanuts. Serve with dressing, lime wedges and tortilla chips. To reduce fat: omit peanuts and use low-fat baked tortilla chips.
Yields: 4 Servings
Recipe provided by The Association for Dressings & Sauces
Firecracker Chik’n Salad
| 2 | Frozen spicy chicken patties |
| 1/4 Cup | Your favorite Catalina reduced fat dressing |
| 1 Tbsp., plus 1-1/2 Tsp. | Teriyaki Sauce |
| 2 Tsp. | Sesame seeds, toasted |
| 4 Cups | Leaf lettuce, torn |
| 1/2 Cup | Canned mandarin orange segments, drained |
| 1/4 Cup | Purple cabbage, shredded |
| 2 | Green onions, sliced |
| 2 Tbsp. | Chow mein noodles |
Heat patties as directed on package; cut into strips. Mix Catalina dressing, teriyaki sauce and sesame seeds. Place lettuce on serving plates; top with chicken strips, oranges, cabbage, onion and chow mein noodles. Drizzle with dressing mixture.
Yields: 2 servings
Recipe provided by Kraft Foods, Inc.
Green Bean Salmon Salad
| 1 Bottle (12 oz.) | Your favorite champagne dressing |
| 1 Lb. | Frozen French style green beans, thawed and drained |
| 2 Tbsp. | Garlic, minced |
| ½ Tsp. | Salt |
| ¼ Tsp. | Pepper |
| 1 Lb. | Salmon filets |
| 2 Tbsp. | Olive Oil |
| 1 Tbsp. | Butter or margarine |
| 1 Package | Spring mix salad blend |
| 1 | Small Purple onion, chopped |
| 6 | Hard boiled eggs, sliced |
| 8 Oz. | Feta cheese, crumbled |
Mix together dressing, green beans, garlic and salt and pepper, then set aside. Cook salmon in olive oil and butter or margarine until done. Cut into bite size pieces. Cover a large platter with salad blend. Pour green bean and dressing mixture over mixed salad blend. Place salmon, purple onion and egg slices over green beans. Top with crumbled feta cheese. Serve immediately.
Yields: 6-8 servings
