This is my mother-in-law's recipe. She shared it with me a few years ago.
1 5oz package sweet baby greens (or whatever lettuce you like)
1/4 cup red onion sliced thinly
1 naval orange, sectioned
1 ruby red grapefruit, sectioned
1 ripe avocado, sliced
Orange Vinaigrette
Whisk together:
1/4 cup orange juice
1/2 tsp sugar
1/8 tsp salt
1 tsp grated orange zest
1 tsp white wine vinegar
1/4 tsp Dijon mustard
1 Tbsp extra virgin olive oil
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Cucumber and Tomato Salad
1 tomato, chopped
1 cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil
1/4 cup balsamic vinaigrette salad dressing
salt and pepper to taste
In a large bowl, combine the tomato, cucumber, red onion, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
1 cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil
1/4 cup balsamic vinaigrette salad dressing
salt and pepper to taste
In a large bowl, combine the tomato, cucumber, red onion, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
Tailgating Time: Yogurt Fruit Salad
One fresh apple, chopped
One can of mandarin oranges, drained
One banana, chopped
One pear, chopped
Fresh blueberries, whole or halved
One can of peaches, drained
Seedless grapes, whole or halved
One can of pineapple chunks, drained
1 cup coconut
1/2 cup unsalted sunflower seeds
1/4 cup honey
1 to 2 cups unflavored yogurt
Granola (optional)
Combine with all ingredients (may need a little more honey to make sweet enough). And you may need to add more yogurt to make it all stick together. Refrigerate for one hour and serve.
You can add any additional fruit or leave out any fruit you wish.
Ambrosia Fruit Salad
Ambrosia Fruit Salad
Ingredients:
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cinnamon (optional)
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cinnamon (optional)
Directions:
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Pineapple Slaw
1 can (20 oz.) crushed pineapple OR pineapple tidbits in juice
1/2 package coleslaw mix OR 4 cups shredded cabbage and carrots
1/2 cup raisins
Drain pineapple well, saving 1 Tbsp of juice. Combine pineapple, coleslaw and raisins in a large bowl.
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1/2 cup peach yogurt
1/8 tsp cinnamon
1 Tbsp pineapple juice
Stir together yogurt, cinnamon and pineapple juice in a small bowl. Pour yogurt mixture over coleslaw and fruit mixture. Stir gently to coat.
For a variation, add /2 cup slivered almonds (for tastier almonds, spread them in a pan and bake at 375°F for 10 minutes to toast). Stir in almonds just before serving.
Source: http://www.health.state.mn.us
1/2 package coleslaw mix OR 4 cups shredded cabbage and carrots
1/2 cup raisins
Drain pineapple well, saving 1 Tbsp of juice. Combine pineapple, coleslaw and raisins in a large bowl.
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1/2 cup peach yogurt
1/8 tsp cinnamon
1 Tbsp pineapple juice
Stir together yogurt, cinnamon and pineapple juice in a small bowl. Pour yogurt mixture over coleslaw and fruit mixture. Stir gently to coat.
For a variation, add /2 cup slivered almonds (for tastier almonds, spread them in a pan and bake at 375°F for 10 minutes to toast). Stir in almonds just before serving.
Source: http://www.health.state.mn.us
Seaside Salad
1/2 c. slivered almonds
1 c. sliced celery
4 green onions, chopped
1 8 oz can sliced water chestnuts
1/2 lb cooked shrimp
5 chopped radishes
1/2 c. mayonnaise
1/4 c. sour cream
2 t. curry powder
1 t soy sauce
1/2 t. honey
5 c. torn greens
Mix together celery, onions, water chestnuts, shrimp, and radishes. In a separate bowl, mix together mayonnaise, sour cream, curry powder, soy sauce, and honey. Blend celery mixture and dressing. Serve over torn greens and top with almonds.
1 c. sliced celery
4 green onions, chopped
1 8 oz can sliced water chestnuts
1/2 lb cooked shrimp
5 chopped radishes
1/2 c. mayonnaise
1/4 c. sour cream
2 t. curry powder
1 t soy sauce
1/2 t. honey
5 c. torn greens
Mix together celery, onions, water chestnuts, shrimp, and radishes. In a separate bowl, mix together mayonnaise, sour cream, curry powder, soy sauce, and honey. Blend celery mixture and dressing. Serve over torn greens and top with almonds.
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