Sweet And Crunchy Garden Salad Recipes

CRUNCHY GARDEN SALAD

Steps:

• Combine the sliced radishes, sliced cucumber, mint and cilantro in a medium bowl. Whisk together the lime juice, olive oil, and salt and pepper, to taste, until well combined. Pour the dressing on top of the salad and toss to combine. Place arugula on a serving dish and top with tossed salad. Serve immediately.

CRISPY N CRUNCHY SALAD

Steps:

• In a large bowl, combine the apples, celery, walnuts and raisins. Add the honey; toss to coat. Serve immediately.

CRUNCHY SWEET AND SOUR SALAD

Steps:

• Melt butter in skillet and brown walnuts & ramen noodles; cool on paper towels.
• Combine browned noodles and walnuts with broccoli, lettuce, and onions in large serving bowl.
• Whisk remaining four ingredients together in mixing bowl.
• Dress salad when ready to serve.

SWEET AND CRUNCHY GARDEN SALAD

Steps:

• Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SWEET AND CRUNCHY SALAD

Steps:

• Place noodles in a bowl of warm water and soak for 15 minutes or until soft.
• Whisk together the oil, sugar, vinegar and seasoning packs.
• Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.
• Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.

COLORFUL GARDEN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine oil, vinegar, sugar, salt and pepper; mix well. Pour over salad and toss to coat. Top with bacon.

SWEET AND CRUNCHY GARDEN SALAD

Steps:

• Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SWEET AND CRISPY CHICKEN SALAD

Steps:

• Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken nuggets and cook 4 minutes, turning once, or until browned and heated through.
• Stir orange juice, vinegar, oil, salt and pepper in large bowl. Add greens, oranges, pineapple and onion; toss to mix and coat.
• Put salad on serving plates and top with nuggets. Sprinkle with cashews.