Sweet Orchard Salad Recipes

SWEET CARROT SALAD

Sweet Carrot Salad image

This salad is sweet and simple - great for a BBQ or a pot luck and best when left to sit for an hour to let flavors meld.

Provided by Doug Matthews

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 6

Ingredients

1 pound carrots, grated
1 cup crushed pineapple
½ cup raisins
1 tablespoon honey
2 tablespoons mayonnaise, or to taste
1 dash lemon juice

Steps:

In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Nutrition Facts : Calories 105 calories, Carbohydrate 20.6 g, Cholesterol 1.3 mg, Fat 2.9 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 60.3 mg, Sugar 15.3 g

BEST EVER FRESH SWEETCORN SALAD

Best Ever Fresh Sweetcorn Salad image

Okay, there are over 600 recipes for 'Fresh Sweetcorn Salad', but after a quick check there didn't seem to be any quite like this one, which I have made and can totally recommend. I found this one by doing a 'Google Search' and it is credited as being an adaptation of a recipe by Ina Garten and published by a foodie called Hannah. Really tasty, quick and easy.

Provided by Kiwi Kathy

Categories Corn

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

5 ears corn, shucked
1/2 cup red onion, small-diced
1/2 cup roasted red pepper, small-diced (roast your own or use store-bought for convenience)
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1/2 teaspoon salt, kosher
1/2 teaspoon black pepper, freshly ground
1/2 cup fresh basil leaf, chiffonade (thinly sliced)

Steps:

Fill a large pot with salted water and bring to a boil.
Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, roasted red peppers, vinegar, olive oil, salt, and pepper.
Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken.
Taste for seasonings and serve cold or at room temperature.

Nutrition Facts : Calories 164.4, Fat 8.3, SaturatedFat 1.1, Sodium 355.7, Carbohydrate 22.6, Fiber 2.8, Sugar 5.1, Protein 3.7

ORCHARD SALAD

Orchard Salad image

Make and share this Orchard Salad recipe from Food.com.

Provided by Sharon123

Categories Greens

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon lemon juice
1 crisp red apple, thinly sliced (such as McIntosh or Paula Red)
1 Anjou pear, thinly sliced
2 tablespoons apple cider
2 tablespoons cider vinegar
1 teaspoon sugar
1/3 cup extra virgin olive oil
salt
coarse black pepper
8 ounces sharp cheddar cheese, thinly sliced

Steps:

Coarsely chop lettuce.
Squeeze a little lemon juice over apples and pears and toss with greens.
Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream.
Pour dressing over salad, season with salt and pepper, toss to combine and coat evenly.
Serve salad with a garnish of sliced sharp cheddar cheese.