Mixed Green Salad with Raspberry Vinaigrette

Salad:
4 C spring green salad mix
1 C sliced strawberries
1 C mandarin oranges
4 T Parmesan cheese
8 T toasted and sugared pecans

Raspberry Vinaigrette:
¼ jar raspberry jam or preserves, use seedless
1 C honey
½ C Dijon mustard
½ C champagne raspberry vinegar
½ C olive oil
1 C dry white wine, to taste
1 C fresh raspberries, optional

1. For dressing, combine all of the ingredients save the fresh raspberries in the container you intend to store the dressing in. Either shake very well or use a handheld blender to mix the vinaigrette. Add the fresh raspberries and refrigerate when not using.
2. For Salad, place 1 C spring greens on 4 salad plates. Divide the mandarins, sliced strawberries, Parmesan cheese, and pecans equally over each plate of spring greens. Drizzle about 2 T raspberry vinaigrette over each salad.

Refrigerate dressing and keep for up to 10 days.

Toasted and Sugared Pecans

The five spice powder used here can be found in most grocery stores in the Asian food section.

3 T butter
2 C chopped pecans
3 T sugar
1 T five spice powder

1. Melt butter over medium heat in a large saucepan. When melted, reduce the heat to medium-low and add the chopped pecans.
2. Sprinkle the sugar and five spice powder over the pecans and stir to combine. Toast the pecans in the saucepan for 15-20 minutes, stirring occasionally. If pecans begin to burn before time is up, reduce the heat to low

Makes 2 Cups.
Keep pecans in air-tight container for 1 week.

Poppy Seed Salad with Poppy Seed Dressing

Salad:
4 C hearts of Romaine lettuce
2 kiwis, peeled and chopped
1 C mandarin oranges
¼ C sliced red onion, less than ½ of a small red onion
4 T Parmesan cheese
8 T toasted and sugared almonds

Dressing:
1 C sugar (can be reduced)
1 t dry mustard
2 T chopped onion
1 t salt 1/3 C cider vinegar
1C vegetable oil
1 T poppy seed

1. For dressing, combine all ingredients in a blender, or use a handheld blender, and blend until fairly smooth.
2. For salad, place 1 C Romaine lettuce on 4 salad plates. Distribute the chopped kiwi, oranges, red onion slices, cheese, and almonds evenly among the 4 plates. Ladle about 2 T dressing over each salad.

Toasted and Sugared Almonds

3 T butter
2 C almonds, slivered or chopped
3 T sugar

1. Melt the butter over medium heat in a large saucepan. When melted, reduce heat to medium-low and add the almonds.
2. Sprinkle the sugar over the almonds and stir to combine. Toast the almonds in the saucepan for 15-20 minutes, stirring occasionally. If the almonds begin to burn before the time is up, reduce the heat to low.

Keep almond in air-tight container for up to a week.

Pear and Gorgonzola Salad with Honey-Dijon Vinaigrette

Pear and Gorgonzola Salad:
4 C spring greens
1 ripe pear, use Bartlett or Anjou, quartered and sliced into thin strips
4 T crumbled Gorgonzola cheese
8 T toasted and sugared pecans

Honey-Dijon Vinaigrette:
2 T Dijon mustard
1 ¼ C red wine vinegar
2 T honey
1 C olive oil

1. For dressing, combine all ingredients and blend in a blender or handheld blender. Refrigerate until ready to use.
2. For salad, place 1 C greens on 4 salad plates. Place 4-5 pear strips onto each plate. Top each plate with 1 T gorgonzola and 2 T pecans. Spoon about 2 T dressing over each salad.

Craisins Salad

Ingredients

• 1 head red leaf lettuce
• 1 head green leaf lettuce
• 1 head iceberg lettuce
• 1 (8 ounce) package shredded mozzarella cheese
• 1 (8 ounce) package shredded Parmesan cheese
• 1 pound bacon cooked and crumbled
• 1 (8 ounce) package craisins
• 1 cup sliced almonds toasted
• 1 recipe Craisins Salad Dressing (see below)
• SALAD DRESSING
• 1/2 cup red wine vinegar
• 1 cup sugar
• 1/2 onion, chopped
• 1 1/2 teaspoons salt
• 2 teaspoons mustard
• 1 cup salad oil

Instructions

In blender mix all dressing ingredients, except oil. Add oil and blend again.

Break red and green lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad.

Chicken Salad

Cyndi’s Chicken Salad

2-3 cooled chicken breasts, cubed/shredded
4 stalks celery
3-4 chopped green onions
1/3-1/2 C toasted slivered almonds
couple handfuls of craisins

Combine in a largish bowl

Sauce:
½ C sour cream
½ C mayo
½ fresh lemon
salt and pepper

Mix together and pour over salad. Toss to coat.

Serve salad on toasted asiago bagels with a slice of provolone, slice of red onion, piece of lettuce and the most important part is to drizzle honey mustard over the fixings.


This is a fantastic chicken salad and when you serve it all together, it’s divine. This recipe was designed to simulate The Baglery’s chicken salad sandwich. Yum.

Broccoli Slaw

Simper Broccoli Slaw

Chop 1 bag broccoli slaw
Add some chicken chunks
Green onion
Radishes
1 T cashews or 1 T slivered almonds
1 T rice noodles (crisp asian noodles, not chow mein)
Combine and dress with Paul Newman’s light soy ginger

Yum!