Wine Country Salad Recipe 455

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WINE COUNTRY SALAD RECIPE - (4.5/5)



Wine Country Salad Recipe - (4.5/5) image

Provided by á-5531

Number Of Ingredients 8

1/2 cup finely diced celery
3/4 cup crumbled blue cheese
3/4 cup toasted walnuts chopped
1 cup Hidden Valley® Original Ranch® Dressing
1 cup seedless red grapes halved
2 medium red apples peeled, cored, diced
2 ripe Anjou Pears peeled, seeded, diced
4 cups Romaine lettuce or mixed greens

Steps:

  • In a large salad bowl, toss the lettuce, pears, apples, grapes, celery, blue cheese, together with the dressing until lightly coated. Garnish with the walnuts and serve.

WINE COUNTRY CHICKEN SALAD WITH CRANBERRIES & PECANS RECIPE - (4.1/5)



Wine Country Chicken Salad with Cranberries & Pecans Recipe - (4.1/5) image

Provided by cndoyle87

Number Of Ingredients 10

4 cups chicken breast, cooked and chopped
1 cup celery, chopped
3/4 cup dried cranberries
3/4 cup pecan, halved
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
4 teaspoon sugar
Sea salt and black pepper to taste
1/2 teaspoon poppy seeds, optional

Steps:

  • In a large bowl combine chicken, celery, cranberries and pecans; mix well. In a small bowl, combine mayonnaise, vinegar, honey, sugar, sea salt and pepper to taste. Whisk until blended and smooth. Stir in poppy seeds. Pour over chicken mixture, tossing well. Refrigerate 2-3 hours. Serve chilled on lettuce leaves or use to make a sandwich.

WINE COUNTRY POTATO SALAD, PATATOSALATA



Wine Country Potato Salad, Patatosalata image

Provided by Cat Cora

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds medium-sized red potatoes, preferably Red Bliss potatoes, about 20 potatoes
1 3/4 teaspoons kosher salt
1 medium red onion, halved and sliced into half moons
1/4 cup thinly chopped Napa Valley spring onions, about 2, green and white portion
24 pitted and halved kalamata olives
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
1 tablespoon Zinfandel wine vinegar
1/4 cup lemon juice, about 1 lemon
1/4 teaspoon freshly ground black pepper

Steps:

  • Scrub the potatoes, and place in a 6 to 8-quart saucepan. Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a rolling boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife.
  • While the potatoes are cooking, combine the onions, spring onions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs.
  • In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 teaspoon salt, and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve.

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