Harvest Salad To Go Recipes

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HARVEST SALAD



Harvest Salad image

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.

Provided by Anonymous

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

½ cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
½ cup dried cranberries
½ cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
½ red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
⅓ cup walnut oil
freshly ground black pepper to taste
salt to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
  • In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 22.1 g, Cholesterol 8.4 mg, Fat 27.1 g, Fiber 5.4 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 206.7 mg, Sugar 12.7 g

HARVEST SALAD TO GO



Harvest Salad to Go image

Make a refreshing salad to go and take it anywhere you want. Our fruity Harvest Salad to Go has apples, grapes and mixed greens tossed together.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 1 serving

Number Of Ingredients 7

1/2 cup thin Granny Smith apple wedges
2 Tbsp. KRAFT Classic Ranch Dressing
1/4 cup seedless red grapes
4 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast, cut into strips
2 cups tightly packed torn mixed salad greens
1/4 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1-1/2 tsp. OSCAR MAYER Real Bacon Bits

Steps:

  • Toss apples with dressing in medium airtight container.
  • Top with layers of remaining ingredients; cover with lid.
  • Toss salad just before serving.

Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1250 mg, Carbohydrate 24 g, Fiber 6 g, Sugar 15 g, Protein 21 g

HARVEST SALAD TO GO



Harvest Salad to Go image

A delicious combination of granny smith apples, grapes, cheese, bacon bits, and more make this a perfect addition to any party menu! Serve in cups for easy and convenient eating!

Provided by Sara

Number Of Ingredients 7

1/2 cup thin Granny Smith apple wedges
2 Tbsp. KRAFT Classic Ranch Dressing
1/4 cup seedless red grapes
4 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast, cut into strips
2 cups tightly packed torn mixed salad greens
1/4 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1-1/2 tsp. OSCAR MAYER Real Bacon Bits

Steps:

  • Toss apples with dressing in medium airtight container.
  • Top with layers of remaining ingredients; cover with lid.
  • Toss salad just before serving.

FALL HARVEST SALAD



Fall Harvest Salad image

Tender lettuce and ripe pears are fantastic with the tangy vinaigrette. You'll want to sneak a couple of the sugared pecans when you assemble the salad! -Taste of Home Cooking School

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

VINAIGRETTE:
1/4 cup white wine vinegar
1/4 cup olive oil
2 tablespoons minced chives
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup half-and-half cream
SALAD:
1 tablespoon butter
1 cup pecan halves
1 tablespoon sugar
2 medium pears, thinly sliced
2 cups torn leaf lettuce

Steps:

  • In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined. Set aside., In a small skillet, melt butter over medium heat; stir in pecans and sugar. Cook and stir until pecans are toasted and coated with sugar. Remove pecans to paper towels to drain and cool., In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup vinaigrette and toss to coat.

Nutrition Facts :

FALL HARVEST SALAD RECIPE BY TASTY



Fall Harvest Salad Recipe by Tasty image

This salad is full of all of your favorite fall flavors and colors, brought together with a delicious maple cider Dijon dressing. Wait to dress the salad until you are ready to serve so everything stays crisp!

Provided by Chris Salicrup

Categories     Sides

Time 45m

Yield 6 servings

Number Of Ingredients 18

1 acorn squash
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaf
1 small head radicchio
1 bosc pear
4 cups fresh baby spinach
¼ cup dried cranberries
½ cup pecan, toasted and roughly chopped
¼ cup crumbled blue cheese
¼ cup pure maple syrup
¼ cup apple cider vinegar
1 ½ teaspoons dijon mustard
¼ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400°F (200°C).
  • Trim the ends off the squash, then cut in half. Scoop out the seeds, then slice into ½-inch (1 ¼ cm) cubes.
  • Spread the squash on a baking sheet, then add the olive oil, salt, pepper, nutmeg, and thyme and toss to coat.
  • Roast for 20 minutes, until tender and lightly browned. Remove from the oven and let cool completely.
  • Meanwhile, prepare the rest of the salad: Cut the head of radicchio in half, remove the core, then thinly slice.
  • Cut the pear in half, scoop out the core, then thinly slice.
  • Make the dressing: In a small bowl, whisk together the maple syrup, apple cider vinegar, and mustard. While whisking, slowly drizzle in the olive oil and continue whisking until emulsified. Whisk in the salt and pepper, then set aside.
  • In a large bowl, combine the radicchio, spinach, pear, dried cranberries, and cooled roasted squash. Drizzle some of the dressing over the salad and toss well to coat.
  • Divide the salad between serving plates, then top with the chopped toasted pecans and crumbled blue cheese. Serve immediately with the remaining dressing alongside.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, Sugar 11 grams

HARVEST SALAD TO GO



Harvest Salad to Go image

Be aware when packing this sweet salad made with apples, grapes, bacon and turkey that your lunch might make your coworkers envious!

Provided by My Food and Family

Time 10m

Yield 1 serving

Number Of Ingredients 7

1/2 cup Granny Smith apple wedges
2 Tbsp. KRAFT Lite Ranch Dressing
1/4 cup seedless red grapes
3 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast, cut into strips
2 cups torn mixed salad greens
1/4 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
1 tsp. OSCAR MAYER Real Bacon Bits

Steps:

  • Place apples in resealable container. Add dressing; seal container. Toss to evenly coat apples with dressing.
  • Top with layers of remaining ingredients; seal container. Refrigerate until ready to pack in an insulated lunch bag and head out the door.
  • Toss salad just before serving.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

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