North Fork Harvest Salad 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

PEAR HARVEST SALAD



Pear Harvest Salad image

We came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you'll love it, too! -Nancy Prewitt, Beaverton, Oregon

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

6 tablespoons cider vinegar
1/4 cup olive oil
3 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 packages (5 ounces each) spring mix salad greens
4 cups cubed cooked turkey breast
2 medium pears, sliced
1 medium ripe avocado, peeled and cubed
1/2 cup pomegranate seeds
1/2 small red onion, thinly sliced
1/2 cup crumbled blue cheese
1/2 cup honey-roasted sliced almonds

Steps:

  • In a large bowl, whisk the first six ingredients. Add the greens, turkey, pears, avocado, pomegranate seeds and red onion; toss to coat. Sprinkle with cheese and almonds. Serve immediately.

Nutrition Facts : Calories 438 calories, Fat 23g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 549mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 5g fiber), Protein 34g protein.

ILL ( 3 ) FORKS RESTAURANT SALAD



Ill ( 3 ) Forks Restaurant Salad image

This has been a quest for me since eating at the III Forks in North Dallas a few years. I tried to duplicate the dressing but failed miserably, many times. I found this version on the Texas Monthly website & it comes darn close to the original.

Provided by SusieQusie

Categories     Apple

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup pecans, lightly toasted, plus pecans to garnish
1/2 cup apple cider
1/4 cup cider vinegar
1/2 cup pure maple syrup
1/2 teaspoon dry mustard
1/4 cup pecan oil
1/4 cup olive oil
8 cups greens, field greens or 8 cups spinach, washed &dried
2 granny smith apples, cored, sliced into thin wedges
1/2 cup danish blue cheese, crumbled

Steps:

  • Combine ¾ cups pecans and apple cider in blender and puree. Pour mixture into large bowl.
  • Whisk in cider vinegar, maple syrup and dry mustard.
  • Combine oils and add to mixture, whisking until well combined. Makes about 2 ¼ cups dressing.
  • Heat vinaigrette slowly over low heat in saucepan.
  • Arrange salad plates with greens, sliced apples and crumbled blue cheese. Ladle on warm vinaigrette and sprinkle with toasted pecans.

Nutrition Facts : Calories 595, Fat 47, SaturatedFat 8.1, Cholesterol 12.7, Sodium 246.3, Carbohydrate 42.5, Fiber 4.2, Sugar 34.2, Protein 5.8

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