CORNUCOPIA SALAD
I first enjoyed this salad at a church potluck and has since become a Thanksgiving tradition at my house. I've made some adjustments to the original recipe to please my vegetarian friends, but you can add cooked chicken. For a complete meal, add 3 cooked and shredded chicken breasts to salad mix.-Cheryl Peterman, Prescott, Arizona
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small heavy skillet over medium-low heat, stir almonds and sugar until sugar is melted and almonds are coated. Cool on waxed paper. Break apart and set aside. , In a large bowl, combine the lettuce, romaine, celery, onions and cranberries. Add oranges and apple., In a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper. Drizzle over salad; toss to coat. Sprinkle with almonds and blue cheese if desired.
Nutrition Facts : Calories 186 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 2g protein.
CORNUCOPIA SALAD
Delicious salad that tastes like the III Forks salad (if you live in the Dallas area). It's an excellent salad that everyone will love, and it's very easy to make!
Provided by Christine720
Categories Salad Green Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
- In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.
- Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 15.4 g, Cholesterol 3.2 mg, Fat 13.3 g, Fiber 3.3 g, Protein 2.6 g, SaturatedFat 2.5 g, Sodium 71.5 mg, Sugar 9.9 g
BANANA SALAD
A nice fruit salad for potlucks or outdoor events - my grandmother always made it on the Fourth of July. Bananas, pineapple, and cream cheese in a tangy homemade sauce. Salad can be refrigerated or served immediately.
Provided by CLR
Categories Salad Fruit Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
- Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
- Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 29.3 g, Cholesterol 36 mg, Fat 7.2 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 62.2 mg, Sugar 20.5 g
BANANA BLOSSOM SALAD
Unlike the purple bulb banana blossom from Hawaii, Mexico and South America that is available and used in the USA, Chef Khai remembers the lovely white, tender banana blossoms he enjoyed in Vietnam. To julienne the banana blossoms, Chef Khai uses the thinnest setting on a Japanese mandolin. It is important to soak the strips in a large bowl of cold water with white vinegar to prevent discoloration.
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
- In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
- To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.
- Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.
CORNUCOPIA SALAD
Yield serves 10 to 12
Number Of Ingredients 15
Steps:
- In a large rectangular dish, layer salad ingredients in order listed, stopping after bananas. Mix dressing ingredients and let stand for 5 minutes. Frost entire top of salad with dressing, covering it completely. Sprinkle layers of cheese, raisins, and nuts (combined), chopped green onion, and bacon. Chill for 3 to 4 hours before serving.
CORNUCOPIA SALAD
Guests will love this twist on the layered salad. It truly is a cornucopia of foods like bananas, nuts, bacon and so much more. Serve topped with the dressing and chilled.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 14
Steps:
- In a large rectangular dish, layer salad ingredients in order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Frost entire top of salad with dressing, covering it completely. Sprinkle cheese, chopped green onion, and bacon over salad. Chill for 3 to 4 hours before serving.
BANANA NUT SALAD
Sharon Mensing from Greenfield, Iowa combines two kid-friendly flavors in this speedy salad. "Children can help out by slicing and arranging the bananas," she suggests. "Then just stir up the dressing and serve in minutes."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place bananas on lettuce-lined salad plates. In a small bowl, combine the mayonnaise, peanut butter and honey. Spoon over bananas; sprinkle with peanuts.
Nutrition Facts : Calories 242 calories, Fat 17g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 95mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
CORNUCOPIA SALAD RECIPE - (4.4/5)
Provided by DayOldNews
Number Of Ingredients 19
Steps:
- 1. Chop all ingredients. Save the apples & avocados until right before serving to preserve color. 2. Candy the almonds by cooking for a few minutes in a skillet until toasted. 3. Mix dressing & toss right before serving. Enjoy!
CORNUCOPIA SALAD
I saw this on Paula's Home Cooking. I've not made it yet. May try for this weekend. Please let me know what you think! (sounds really odd.)
Provided by sidMILB
Categories Low Protein
Time 3h28m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts.
- Mix dressing ingredients and let stand for 5 minutes.
- Spread dressing over entire top of salad, covering it completely.
- Sprinkle cheese, green onions, and bacon over salad.
- Refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 597.4, Fat 36.6, SaturatedFat 8.1, Cholesterol 36.9, Sodium 643.2, Carbohydrate 63.2, Fiber 7.5, Sugar 29.2, Protein 10.1
CORNUCOPIA SALAD
Make and share this Cornucopia Salad recipe from Food.com.
Provided by Jen Hill
Categories Greens
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss all ingredients in bowl.
- Serve with citrus blue cheese vinaigrette.
Nutrition Facts : Calories 292.6, Fat 18.9, SaturatedFat 5.5, Cholesterol 15.9, Sodium 303.2, Carbohydrate 27.3, Fiber 7.2, Sugar 16.1, Protein 8.5
CORNUCOPIA SALAD
The name of this salad says it all. With some fresh hot bread this salad could be a meal in its self.
Provided by Debbwl
Categories Low Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix salt, pepper, olive oil, parsley, rice vinegar and sugar. Set aside.
- Place in large bowl romaine lettuce, green leaf lettuce, celary, onions, oranges, avocado, apple or pear, cranberries, almonds, blue cheese, and if using chicken.
- Toss dressing and salad together and enjoy.
Nutrition Facts : Calories 402.3, Fat 32.6, SaturatedFat 5.8, Cholesterol 8.4, Sodium 421.9, Carbohydrate 25.4, Fiber 7.4, Sugar 15.3, Protein 7.4
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