Winter Fruit Salad w/Lemon Poppy Seed Dressing

Dressing:
1/2 cup white sugar
1/2 cup lemon juice
2 tsp. diced onion
1 tsp. Dijon-style mustard
1/2 tsp. salt
2/3 cup vegetable oil
1 Tbsp. poppy seeds

In a blender or food processor, combine sugar, lemon
juice, onion, mustard, and salt.  Process ingredients 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.

Salad:
1 head romaine lettuce, torn into bite size pieces
4 oz. grated Swiss cheese
1 cup cashews
1/4 cup cried cranberries
1 apple peeled, cored and diced
1 pear peeled, cored and sliced

Toss all ingredients together and pour dressing over salad just before serving.

Add as many fruits and cashews as you desire.  It's up to you!

Crowd-Pleasing Vegan Caesar Salad

 By Angela Liddon

This is a delicious, creamy vegan Caesar salad that will wow any crowd! Everyone who’s tried it goes absolutely nuts over it, and it’s my most popular salad recipe on the blog. To take it over the top, I garnish the salad with a generous amount of crunchy Roasted Chickpea Croutons and a delectable Nut and Seed Parmesan Cheese for the ultimate vegan Caesar salad. The dressing recipe easily doubles for a larger group and it’ll keep in the fridge in a sealed container for a few days so you can make it in advance. Dressing adapted from My Vega.

Ingredients:

For the Roasted Chickpea Croutons:
1 teaspoon extra-virgin olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper (optional)

For the Caesar Dressing (makes 3/4-1 cup):

1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 small garlic clove (you can add another if you like it super potent)
1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste

For the Nut and Seed Parmesan Cheese: (Read instructions before making this!)

1/3 cup raw cashews
2 tablespoons hulled hemp seeds
1 small garlic clove
1 tablespoon nutritional yeast
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder fine grain sea salt, to taste

For the lettuce:

1 small/medium bunch lacinato kale, de-stemmed (5 cups chopped)
2 small heads romaine lettuce (10 cups chopped)

Directions:
1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
2. Roast chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
3. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
4. Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
5. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine. 6. Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately. Nutrition Information ＋ Tips: Be sure to check the label to ensure your Worcestershire Sauce is gluten-free (if necessary) as not many are. I use Wizard`s Gluten-Free Organic Worcestershire Sauce. The dressing thickens when chilled, so be sure to leave it at room temperature to soften before using.

Fruit Salad

1 large (or 2 small) Lemon Jello
1 Instant Lemon Pudding
2 large cans Pineapple Chunks or Tidbits
2 cans Manderine Oranges
1 jar Marachino Cherries (cut into halves or quarters)
5-6 Bananas (sliced)
Whipping Cream

Dissolve jello in 2 1/2 cups boiling water, set aside to cool.
Prepare pudding according to package directions.
Mix jello and pudding together, add fruit.
Place mixture into serving dishes.
Top with whipped cream and chill until set.
Makes two medium salads, or one large and one small.

Mandarin Chicken Salad

2 - 3 Chicken Breasts (Boneless & Skinless)
1/2 cup Asian Sesame Dressing
6 cups Salad Greens of your choice
2 cans Mandarin Oranges
1/3 cup Sliced Almonds
1/4 cup Green Onion (thinly sliced) (optional)
1 can Water Chestnuts (optional)
3 cups Chinese Noodles

1. Cook chicken breasts and cut into bite-sized chunks. Place the chicken chunks in a bowl and cover with enough dressing to coat, stirring gently. Set aside in the refrigerator to chill.
2. In a large bowl, gently combine the salad greens, mandarin oranges, sliced almonds green onion and water chestnuts. Stir in the remaining dressing as you gently toss.
3. Add the chicken pieces and toss gently.
4. Top each serving with chinese noodles.

Adjust all amounts to taste.

(Don't know why it turned my picture sideways!)

Pear Gorgonzola Salad

From The Food Nanny Rescues Dinner

8 cups spring mix

2 medium ripe pears

1/2 cup crumbled Gorgonzola cheese

1/4 cup dried cranberries

Carmelized walnuts

Balsamic Vinaigrette

1. Put the spring mix into a large bowl.

2. Peel the pears. Cut in half, core, then cut into thin slices. Add the pears, cheese, cranberries, and walnuts to the greens.

3. Add just enough dressing to moisten the ingredients, and toss to coat and combine.

I love this salad! It is always a huge hit and is such a pretty salad! serves 4-6.

Mom's Famous Potato Salad

6 medium potatoes, boiled and cut into bite-sized chunks
2 or 3 hard boiled eggs, shredded or diced
chopped onion (to taste)
dill pickle, diced (to taste)
salt & pepper (to taste)

Sauce:
1 1/2 cups Miracle Whip Salad Dressing
2 Tblsp sugar
1 Tblsp vinegar
3/4 cup milk (adjust as needed for desired thickness of sauce)

Gently mix the sauce with the salad ingredients. Garnish with paprika and sliced boiled eggs.

A few years ago I got frustrated trying to duplicate mom's potato salad. She didn't have the recipe written down - she would just taste the sauce and adjust as needed. That didn't work for me, so I asked her to pay attention to the quantities the next time she made it and write it down for me. I've been enjoying it ever since!

Tuxedo Salad

16oz. bowtie pasta
The Dressing:
1 cup oil
2/3 cup Teriyaki Sauce
6 Tbl. sugar
2/3 cup apple cider vinegar
1/2 tsp. salt
1/2 tsp. pepper

Mix the ingredients together to create the dressing. Cook the pasta the night before and add it to the dressing so that the pasta can soak it up.

10 oz. baby spinach
6 oz. craisins
2 11oz. cans mandarin oranges, drained
3 green onions, chopped
1/4 cup toasted sesame seeds
6 oz. honey roasted peanuts
2 8oz. cans water chestnuts, drained
Teriyaki chicken, cooked and cubed

Note: Many people can find pre-cooked teriyaki flavored chicken breasts at Sam's Club or Costco in the freezer section. Warm them the night before, chop them up, store in fridge overnight, and add to salad before serving. If you do not find those pre-cooked teriyaki chicken breats, you can do this:

2.5 lbs. chicken for marinating.
3/4 cups sugar
2/3 cups soy sauce
1 clove garlic, minced.
1/4 tsp. gingerroot, grated (or ground)
2 lemon slices or 2 Tbls. lemon juice
Marinate at least one hour. Bake at 325 in sauce turning three times until for tender. Assemble in large, large bowl and enjoy.

This recipe makes a TON!! This recipe is great for lunch-ins and parties! It is sooo yummy! I love it!!

Love, Cami