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
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.
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.
LITE FRUIT SALAD WITH HONEY POPPY SEED DRESSING BY PAULA DEEN
Another recipe from her cooking show. I found it made more dressing than I had salad for and it was a little on the sweet side so next time I'll add more salad ingredients and cut down on the honey, and I suppose you could even reserve the juice from the can of mandarin oranges and use that for the orange juice in the dressing.
Provided by Mad-catter
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop apple, avocado, and banana and mix together in a bowl with the drained mandarin oranges, raisins, and chopped nuts.
- Thorougly mix all dressing ingredients together in a bowl.
- Pour dressing over fruit mixture, stir, and serve.
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