Best Of Oregon Salad Recipes

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50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!



50 Salad Recipes: Best Chopped Salad & More! image

This chopped salad recipe will amaze everyone around the table! Italian dressing, crunchy veggies and Parmesan combine into something greater than the sum of its parts.

Provided by Sonja Overhiser

Categories     Salad

Time 15m

Number Of Ingredients 10

1 recipe Homemade Italian Dressing
1 Romaine heart (3 cups)
5 cups leafy lettuce
1 large shallot
1 English cucumber (2 cups chopped)
1/2 cup cherry tomatoes
1/2 cup ripe green olives, halved
1/2 cup jarred sliced pepperoncini
1/4 cup Parmesan shavings or shreds, plus more to serve
1/4 teaspoon red pepper flakes, optional

Steps:

  • Make the Homemade Italian Dressing.
  • Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
  • Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg

BEST OF OREGON SALAD



Best of Oregon Salad image

This recipe showcases the bounty of our beautiful state! Printed in our local newspaper. The state of Oregon is a leading supplier of cranberries in the US.

Provided by COOKGIRl

Categories     Fruit

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons tillamook butter, divided
1 lb hazelnuts, shelled
1/4 cup honey
1/3 cup brown sugar
1/4 teaspoon salt
1 garlic clove, peeled and minced finely
1 tablespoon coarse grain mustard (I used Oregon's Ingelhoffer mustard)
1/2 cup white balsamic vinegar (or dark)
2 teaspoons fresh parsley, minced (or other herb of choice)
3/4 cup extra virgin olive oil
salt, to taste
cracked black pepper, to taste
8 cups baby spinach leaves, washed and drained
1/2 cup dried cranberries
4 ounces oregon blue cheese (or comparable quality bleu cheese)

Steps:

  • *CARAMELIZED HAZELNUTS: Preheat oven to 300 degrees. Place the hazelnuts in a large bowl and set aside.
  • In a small saucepan, combine the honey, brown sugar and salt. Bring the mixture to a boil over medium-high heat; stirring constantly.
  • Boil 3 minutes; DO NOT stir while boiling. After 3 minutes, carefully stir in 2 tablepoons of the butter.
  • On a large cookie sheet melt the remaining 2 tablespoons butter. Spread the nut mixture on the pan. Bake for 30 minutes, stirring about every 10 minutes. Watch the oven {{CAREFULLY}}!
  • Remove nuts from oven and cool completely. When cool, break up into little pieces. Yield: 4 cups.
  • *NOTE: The recipe for the caramelized nuts will make more than you will need for the salad recipe. Refrigerate or freeze the rest for later use. Great in trail mix or on a cheese and fruit platter!
  • VINAIGRETTE: Combine all the ingredients in a non-reactive bowl and whisk well. Whisk again just before serving.
  • SALAD: In a large salad bowl toss the baby spinach with the vinaigrette. Sprinkle the dried cranberries on top of the greens and garnish with the cheese and about 1/2 cup caramelized nuts.

OREGON CHICKEN WALDORF SALAD



Oregon Chicken Waldorf Salad image

Make and share this Oregon Chicken Waldorf Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups cubed cooked chicken breasts
2 gravenstein apples, unpeeled, cored, and cut into bite-sized pieces
1/2 cup chopped celery
1/2 cup diced red onion
1/4 cup dried cranberries
1/4 cup chopped toasted oregon hazelnuts
butter lettuce, for lining plates
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon white wine vinegar
1/4 teaspoon salt

Steps:

  • Make the mayonnaise: in a small bowl, whisk together all the ingredients; cover and refrigerate until ready to use.
  • Make the salad: in a big bowl, combine the chicken, apples, celery, onion, cranberries, and hazelnuts; toss with the dressing to coat.
  • Cover and refrigerate for several hours to allow the flavors to blend.
  • To serve: divide the chicken mixture evenly among 4 lettuce-lined plates.

Nutrition Facts : Calories 336.1, Fat 20.4, SaturatedFat 3.4, Cholesterol 66.4, Sodium 415, Carbohydrate 16.5, Fiber 1.6, Sugar 8.1, Protein 22.7

OREGON FALL SALAD



Oregon Fall Salad image

Hearty entree salad showcasing Oregon hazelnuts. Feel free to use any seasonal apple variety, I prefer Gala or Honeycrisp.

Provided by OregonSarah

Categories     Salad     Green Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
½ teaspoon cider vinegar
sea salt to taste
coarse ground black pepper to taste
1 (10 ounce) bag mild field salad greens, or to taste
½ cup hazelnuts
2 apples, cored and sliced paper-thin
⅓ cup sharp Cheddar cheese rectangles

Steps:

  • Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
  • Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
  • Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

Nutrition Facts : Calories 458.2 calories, Carbohydrate 29.5 g, Cholesterol 23.1 mg, Fat 35.1 g, Fiber 9.8 g, Protein 13.2 g, SaturatedFat 7.2 g, Sodium 334.4 mg, Sugar 16.9 g

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