Sweet And Crunchy Salad Recipe Recipe For Stuffed

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.

CRUNCHY SWEET BRUSSELS SPROUT-WALNUT SALAD

Steps:

• Remove the core of the Brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes.
• Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm.

SWEET AND CRUNCHY PEA SALAD

Steps:

• Lightly mix peas, sweet pickles, peanuts, and creamy salad dressing in a bowl. Chill until cold, about 45 minutes.

SWEET AND CRUNCHY JICAMA SALAD

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

SWEET AND SPICY STUFFED PEPPERS

Steps:

• Plantain Chips:
• Heat about 2 inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 360 degrees F.
• Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice plantain into approximately 50 thin rounds. Fry the plantains, in small batches, until crispy and slightly golden, about 2 to 4 minutes. (If the plantain chips are browning too quickly, reduce the oil temperature slightly.) Drain on paper towels, and season with salt. Plantain chips can be made up to 1 day in advance and stored in an airtight container at room temperature.
• Peppers:
• Drain the peppers on paper towels.
• Evenly mix the cream cheese with the chopped olives in a medium bowl. Transfer to a pastry bag with a plain small tip.
• Finley dice mango into tiny neat cubes. Stir together with lime zest and set aside.
• To assemble, pipe a small dot of cream cheese mixture on each plantain chip. Place a pepper half, cut side up, on top so it adheres to the chip. Fill pepper halfway with remaining cheese filling. Top with about 1/8 to 1/4 teaspoon mango relish. Garnish each canape with a delicate chive piece or a baby cilantro leaf.

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.

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.

CRISPY N CRUNCHY SALAD

Steps:

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

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.

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.

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.