Crisscross Salad Recipes

ANTIOXIDANT FRUIT SALAD

Steps:

• Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.
• Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl.
• Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.

CRISSCROSS SALAD

Steps:

• In a large bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Serve immediately or refrigerate for 4 hours or overnight, stirring occasionally. Serve with a slotted spoon.

CRISP SIDE SALAD

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. , In a large salad bowl, combine the greens, zucchini, carrots, celery and onions. Drizzle with dressing and toss to coat. Top with the croutons, almonds and sesame seeds.

CLASSIC PEANUT BUTTER CRISSCROSS COOKIES

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or use nonstick spray.
• In a large bowl, thoroughly stir together the flour, baking soda, and salt; set aside.
• In another large bowl, with electric mixer on medium speed, beat together the brown sugar, butter, granlulated sugar and oil until light and fluffy.
• Add the eggs and vanilla and beat until evenly incorporated.
• Beat in the peanut butter.
• Gradually beat or stir in flour mixture until evenly incorporated.
• Refrigerate the dough for 15 minutes, or until firmed up slightly.
• Shape portions of the dough into generous golf sized balls with lightly greased hands. place on the baking sheet, spacing them about 3" apart. Place the 2 tbls sugar in a small shallow bowl.
• Lightly oil the tins of a fork, dip the tines into the sugar.
• Using the fork tines, firmly press down each ball horizontally and then vertically until the ball is about 1/2" thick, dip the fork into the sugar before pressing down each cookie.
• Bake the cookies, one sheet at a time, in the upper third of oven for 9-12 minutes or until tinged with brown at the edges and just beginning to firm up in the centers, be careful not to overbake. Reverse sheets halfway through baking from front to back to ensure even browning.
• Transfer the sheet to a wire rack and let stand until cookies firm up slightly.3-4 minutes.
• Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
• Store in an airtight container for up to 1 week for up to 1 week -- or freeze for 2 months.

CRISS CROSS POTATOES

Steps:

• Scrub the potatoes and cut in half lengthwise.
• Make diagonal slashes about 1/8 inch deep in cut side of potatoes, forming a crisscross pattern.
• Brush cut surface with melted butter. Season with salt and pepper. Arrange in a baking dish. Bake at 350°F for 1 hour.
• Brush with a little more butter and sprinkle with paprika. Continue baking 15 minutes more. Serve plain or with sour cream and chives.

CRISSCROSS SHEPHERD'S PIE

Steps:

• Heat oven to 375ºF.
• Cook potatoes and garlic in boiling water in large saucepan 15 min. or until potatoes are tender.
• Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, water and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Spoon into 8 ramekins.
• Drain potatoes; return to pan. Add cheddar and cream cheese spread; mash until potatoes are smooth and mixture is well blended. Spoon over meat mixture. Make decorative crisscross or crosshatch pattern by lightly dragging fork over potato layer.
• Bake 15 to 20 min. or until heated through.

CRISSCROSS SALAD

Steps:

• Wash broccoli trim leaves and tough tips from stalk. Peel remaining stalks dice stalk and flowers into pieces about the size of kidney beans. Toss with remaining ingredients until all vegetables are well coated with dressing (French dressing may be substituted for French dressing). Cover and refrigerate 24 to 48 hours. Makes 2 quarts.