Hood River Salad Recipes

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HOOD RIVER SALAD



Hood River Salad image

A green salad that at first sounds strange,or did to me, but I was surprised the first time I tasted it over 10 years ago. Since then, every time I've served it I've been asked for the recipe. All of the ingredients meld very well, surprisingly!

Provided by Chef PotPie

Categories     Brunch

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 head romaine lettuce, torn
1/2 cup raisins
1/2 cup toasted slivered almonds
1 diced avocado
6 -8 slices fried bacon, crumbled (see tip, below)
1/4 cup salad oil
2 tablespoons red wine vinegar
3 tablespoons chili sauce, such as Heinz (or ketchup)
1 tablespoon sugar

Steps:

  • Toast the almonds on medium-low heat in a non stick pan, just until light brown, stirring so they don't burn.
  • Make the dressing and shake till sugar is dissolved, then refrigerate.
  • You can make this salad an hour or so ahead by tossing the torn romaine, raisins and almonds together. At the last minute add the freshly diced avocado (to keep it from turning brown) and the bacon (to keep it from looking anemic), then toss all with the dressing just before serving.
  • TIP: When I've been asked to make this salad on short notice you can use the packaged, REAL (not fake!) bacon crumbles by Hormel. Nobody tastes the difference, including me, so I do this and it's a huge time saver.

Nutrition Facts : Calories 223.6, Fat 16.5, SaturatedFat 2.5, Cholesterol 6.7, Sodium 238.7, Carbohydrate 16.1, Fiber 4.8, Sugar 9, Protein 5.6

RIVER SALAD



River Salad image

This simple but delicious salad comes from fashion designer Dennis Basso. It pairs nicely with his Shrimp Scampi.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1/2 cup extra-virgin olive oil
Juice of 1 lemon
Coarse salt and freshly ground black pepper
4 bunches baby arugula, stems removed, washed, and thoroughly dried
1 medium red onion, halved, and thinly sliced
Shaved Parmesan cheese, for serving

Steps:

  • Place arugula and onion slices in a large bowl. Drizzle with olive oil and lemon juice; season with salt and pepper. Serve with shaved parmesan.

RIVER'S FRIED CHICKEN SALAD



River's Fried Chicken Salad image

This recipe comes from a good friend of mine. She made this salad for us while she was visiting, and I just had to have the recipe and to share with everyone. This recipe is great for leftover fried chicken.

Provided by Marsha D.

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 fried chicken breasts, cooked and chopped
1 stalk celery, diced
3 tablespoons red onions, finely chopped
1/2 teaspoon smoked paprika
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 cup mayonnaise

Steps:

  • In a medium to large bowl add cooked chopped chicken,celery, and red onion. Add in smoked paprika,chili powder, garlic powder and black pepper.
  • Mix in mayonnaise and stir well to combine.
  • Chill in refrigerator for at least 30 minutes or over night. To let all the flavors combine.
  • Serve on bread, crackers,or in lettuce wraps.
  • NOTE: For a more smoky flavor add another 1/2 tsp of smoked paprika and Mayonnaise if needed.

Nutrition Facts : Calories 188.1, Fat 11.7, SaturatedFat 2.7, Cholesterol 50.2, Sodium 160.1, Carbohydrate 4.8, Fiber 0.4, Sugar 1.5, Protein 15.5

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