Mixed Greens Sweet Strawberry Delight
8 oz of mixed greens
1 pound of fried, cooled, and crumbled bacon
1 finely minced small red onion
8 oz of grated Mozzarella cheese
A lot of fresh, washed, and sliced strawberries
8 oz of caramelized slivered almonds
Brianna’s Blush Wine Vinaigrette Salad Dressing
Brown sugar
Prepare bacon, onion, cheese, and strawberries. To caramelize
almonds, melt 1/2 cube of butter over medium-low heat. Add almonds and
brown sugar (start with about 1/2 cup). Thoroughly mix almonds, butter,
and sugar. Add more sugar and butter until almond appear evenly coated
with sugar. Constantly mix until nuts are golden brown. Remove from
heat, cook, and crumble.
Combine all ingredients just before serving. Start with about 1/3 of
a cup of vinaigrette and toss. Add dressing to desired taste. Toss,
serve, and enjoy.
Grilled Chicken Caesar Salad
8 oz of mixed romaine lettuce torn into bite-sized pieces
1 fresh chopped tomato
Garlic herb croutons (see recipe)
2 Grilled chicken breasts, seasoned with salt, pepper, and garlic
Caesar dressing (see recipe)
Caesar Dressing
3 garlic cloves
3 tbsp of red wine vinegar
1 tbsp of Dijon mustard
1 egg yolk
1/3-cup extra virgin olive oil
1/3 cup grated Parmesan cheese
Whisk until well blended.
Garlic Herb Croutons
1 clove of garlic, finely minced
1/2 cup of olive oil
1 tbsp of Italian seasoning
8, 1/4 inch thick slices of French bread, cut into fourths
Whisk together garlic, herbs, and oil. Brush both sides of bread and
toast in a skillet until golden brown. Combine the torn lettuce with
dressing and toss well. Top with sliced grilled chicken, croutons, and
sliced tomatoes.
The Ultimate Cheese and Veggie Salad
8 oz of mixed greens
1 small red onion (sliced ultra thin presented in half rings)
1 pound of cherry tomatoes (washed and halved)
3 or 4 washed, peeled, and shredded large carrots
8 oz of candied walnut pieces (cooked in butter and brown sugar until coated, then cooled)
6 oz of crumbled blue cheese
6 oz of queso blanco goat cheese (fried in olive oil and 2 pressed cloves of garlic)
1 portion of creamy Italian dressing (see dressing recipes)
Creamy Italian Dressing
1 cup of mayonnaise
1/2 of a small onion
2 tbsp of red wine vinegar
1 tbsp of brown sugar
3/4 tsp Italian seasoning
1/4 tsp salt
1/4 tsp minced garlic
1/8 tsp pepper
Place all ingredients in a blender. Cover and blend on a low or
medium speed for 15 seconds or until smooth. Cover, chill, and marinade
for at least one/half hour before serving.
Prepare all ingredients. In a large bowl, arrange salad mix. On top
of the salad, spread and then layer onions, shredded carrots, and
tomatoes. Sprinkle both cheeses and the candied walnuts. Drizzle in
Creamy Italian Dressing, toss and serve.
Chinese Chicken Salad
2 boneless, skinless grilled chicken breast (cubed)
Snap peas (strings removed)
1 can of crispy chow mein noodles
1 can of Mandarin oranges (drained)
Slivered almonds
Cilantro leaves
Green onions, white parts only thinly sliced
Baby carrots, sliced lengthwise
Salad greens (I like to use a bag mixed romaine)
Dressing (see recipe)
Dressing
1/3 cup of soy sauce
1/2 cup or rice vinegar
2 tbsp of honey
2 tbsp of freshly grated ginger
2 tbsp of mustard (hot is best)
3/4 cup of peanut oil
Salt and pepper to taste
Whisk dressing ingredients until blended. Just before serving, toss all salad ingredients and dressing.
