Saturday, December 20, 2008

Holiday Spinach Salad

1 (6 oz.) package fresh baby spinach
3/4 c. glazed almonds (I've also used pecans and they were very good!)
4 tbsp. sugar
3/4 c. dried cranberries
1/2 c. chopped celery
1 pomegranate, seeds separated
1/2 chopped unpeeled red delicious apple
1/2 chopped unpeeled golden delicious apple
1 small can mandarin oranges (optional)

To glaze almonds: Stir with 4 tbsp. sugar in frying pan until sugar melts and nuts turn golden brown. Spread on foil to cool. Break into small pieces. Mix all ingredients together and toss with Dressing

(double recipe for larger groups)

Dressing:

1/3 c. olive or vegetable oil
3 tbsp. sugar
2 tbsp. balsamic or red wine vinegar (I always use red wine)
1 tbsp. sour cream
1/2 tsp. Dijon mustard

Combine all ingredients and shake or blend well.

Everything Tossed Salad

This salad is one of my favorites and is very versatile, you can add or take out anything you want!

1/2 c. sliced almonds
3 tbsp. Sugar

Stir these together in a frying pan over medium heat until sugar begins to melt. Keep stirring until almonds are coated and begin to turn golden brown. Spread on foil to cool.

1/2 head green-leafed lettuce
1/2 head romaine lettuce
1 c. chopped celery
4 green onions, chopped
1 (11 oz) can mandarin oranges, drained
1 avocado, chopped
1 diced red apple (leave skin on)
1/2 c. dried cranberries
1/2 c. crumbled feta or bleu cheese
3 cooked chicken breasts, chopped (optional, I personally never add chicken unless I was having this as a main course)

Mix all ingredients and toss with dressing

Dressing:
1 tsp. salt
1 tsp. pepper
1/2 c. Olive oile
2 tbsp. fresh chopped parsley (or 1 tbsp. dried)
4 tbsp. sugar
4 tbsp. red or white wine vinegar (I like red the best, but white is great too!)