Salad Recipes

Chicken Fajita Salad

4 tablespoons canola oil, divided
1/2 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts, cut into thin strips
1 onion, cut into thin wedges
1 sweet red pepper, cut into thin strips
1 can (7 ounces) chopped green chilies, drained
1 cup whole almonds, toasted
Shredded lettuce
3 tomatoes, cut into wedges
1 California Avocado, sliced

In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large resealable plastic bag; add chicken. Seal bag and turn to coat. Marinate at least 30 minutes. Cover and refrigerate remaining marinade.

Meanwhile, in a large skillet, heat remaining oil on medium-high. Saute onion 2 minutes or until crisp-tender. Drain marinade from chicken. Add chicken to skillet; stir-fry until meat is no longer pink.

Add the red pepper, chilies and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce and top with tomatoes and avocado. Makes 4-6 servings.

Dijon-Walnut Spinach Salad

1 package (9 ounces) fresh baby spinach
1 package (4 ounces) crumbled feta cheese
1 cup dried cranberries
1 cup walnut halves, toasted
1/2 cup honey Dijon vinaigrette

In a large salad bowl, combine the spinach, feta cheese, cranberries and walnuts. Drizzle with vinaigrette; toss to coat. Serve immediately. Makes 12 servings.

Watermelon Salad

7 cups seeded cubed watermelon
1 cup crumbled feta
1/2 medium red onion, thinly sliced
1/3 cup pine nuts, toasted
1/2 cup packed arugula
1/3 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine first 7 ingredients in a large bowl. Whisk together olive oil and remaining ingredients in a small bowl; pour over salad, and toss well to combine. Makes 8 servings

Tomato-and-Onion Salad

1/4 cup extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
4 large tomatoes, thinly sliced
1 medium-size sweet onion, thinly sliced
1/4 cup chopped fresh basil

Whisk together first 5 ingredients in a large bowl. Arrange tomato and onion slices in rows in a serving dish. Sprinkle with chopped basil, and drizzle evenly with marinade. Cover and let stand at room temperature for at least 2 hours. Serve with a slotted spoon. Makes 8 servings

Garden Tomato Salad

1-1/2 pounds red, yellow and/or orange tomatoes, cut into 1/4-inch slices
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1/3 cup fresh basil leaves, thinly sliced

Arrange tomatoes on a serving platter. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. Drizzle over tomatoes. Top with cheese and basil. Makes 6 servings.

Citrus Spinach Salad

2 tablespoons vegetable oil
2 tablespoons red wine vinegar
1-1/2 teaspoons sugar
1/2 teaspoon grated orange peel
1/4 teaspoon dried tarragon
1/8 teaspoon salt
Dash pepper
Dash ground nutmeg
6 cups torn fresh spinach
3 medium naval oranges, peeled and sectioned
1 medium ripe avocado, peeled and sliced
1/2 cup raisins
1/2 cup julienned red onion
1/2 cup slivered almonds, toasted
1 tablespoon sesame seeds, toasted

In a small bowl, whisk the oil, vinegar, sugar, orange peel, tarragon, salt, pepper and nutmeg. In a serving bowl, combine the spinach, oranges, avocado, raisins, and onion. Sprinkle with almonds and sesame seeds. Drizzle with dressing and toss to coat. Serve immediately. Makes 6-8 servings.

Strawberry Peach Cups

2 cups sliced fresh strawberries
2 cups fresh or frozen sliced peaches, thawed
1 package (3 ounces) cream cheese, softened
3 tablespoons orange juice
1/4 teaspoon grated orange peel
1/2 cup whipped topping

Divide strawberries and peaches among four small dishes. In a small mixing bowl, beat the cream cheese, orange juice and peel; fold in whipped topping. Dollop over fruit. Makes 4 servings.

Tropical Fruit Salad

2 large bananas, cut into 1/4-inch slices
4 teaspoons lemon juice
2 large cantaloupe melons, cut into cubes or balls
5 cups cubed fresh pineapple
3 cups halved fresh strawberries
1 cup whipping cream
1/2 cup confectioners' sugar
1 teaspoon rum extract, optional
1/2 cup flaked coconut, toasted
2 tablespoons slivered almonds, toasted

In a 4-qt. serving bowl, toss the bananas and lemon juice. Stir in the cantaloupe, pineapple and strawberries. In a small mixing bowl, beat cream until it begins to thicken.

Add sugar and extract if desired; beat until soft peaks form. Spoon over fruit. Sprinkle with coconut and almonds. Serve immediately. Makes 16-20 servings.

Almond Mandarin Salad

1/2 cup sliced almonds
1 tablespoon sugar

Dressing
1/4 cup vegetable oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon grated orange peel

Salad
8 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, chopped
1/4 cup chopped green onions

In a small skillet, heat the almonds and sugar over low heat. Cook and stir until almonds are coated with sugar glaze; remove and cool.

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. In a bowl, combine lettuce, oranges, celery and onions. Add dressing and almonds; toss to coat. Makes 10-12 servings.

Bacon Cheeseburger Salad

2 hamburger buns, cut into 1-inch cubes
2 teaspoons olive oil
1/8 teaspoon garlic salt
1 pound ground beef
3/4 cup chopped onion
3/4 cup ketchup
1 tablespoon prepared mustard
1/8 teaspoon pepper
8 cups shredded lettuce
2 cups chopped tomatoes
4 slices process American cheese, cut into strips
1/2 cup crumbled cooked bacon
8 dill pickle slices

For croutons, place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt; toss to coat. Broil 4 in. from the heat for 4-6 minutes or until golden brown, turning once.

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and pepper; heat through. Divide lettuce among four dinner plates; top each with tomatoes, meat mixture, cheese and bacon. Garnish with croutons and pickles. Makes 4 servings.

Mexican Bean Salad

1 (15 ounce) can black beans, rinsed, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained, rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold. Makes 8 servings