INGREDIENTS
1 pkg (12 oz.) fresh cranberries
1 orange, peeled
1 cup sugar
DIRECTIONS
Wash cranberries and place in food processor. Pulse until cranberries are in small, approximately equal pieces. Place in cranberries in a mixing bowl; cover with sugar. Place orange in food processor and process until liquefied. Pour orange juice and pulp into cranberries and mix well. Refrigerate for at least one hour before serving.
INGREDIENTS
¼ tsp dry mustard
¼ tsp salt
¼ cup sugar
4 tsp natural apple cider vinegar
1 cup mayonnaise
¼ tsp celery seed (optional)
20 oz cabbage, shredded
¼ cup carrots, grated
DIRECTIONS
Whisk together dry mustard, salt, sugar and vinegar until dissolved; add mayonnaise (and celery seed) and whisk to mix. Stir mixture into shredded cabbage and carrots. Refrigerate for 2 hours before serving.
INGREDIENTS
8 oz wild rice
¼ cup lemon juice
2 tbsp sugar
½ tsp Lawry’s seasoned salt
1½ tsp dill seed, coarsely ground
2 shallots, thinly sliced
½ cup dried cherries, chopped
1 sm head red cabbage, shredded
½ cup flat-leaf parsley, chopped
¼ cup olive oil
salt and pepper to taste
DIRECTIONS
Prepare wild rice according to package instructions.
In a large bowl, combine lemon juice, Lawry’s seasoned salt, sugar, dill seed, shallots, dried cherries and cabbage. Mix well and let stand for 5 minutes. Stir in prepared wild rice, parsley and olive oil. Season with salt and black pepper.
INGREDIENTS
2 lbs cherry tomatoes, halved
3 tbsp hoisin sauce
3 tbsp seasoned rice vinegar
2 tbsp sambal oelek
1 tbsp ketjap manis
2 tsp fish sauce
salt and pepper
DIRECTIONS
Combine ingredients and refrigerate for several hours before serving.
INGREDIENTS
1 head red cabbage, shredded
¾ cup seasoned rice vinegar
⅓ cup sugar
1 tbsp salt
1 tsp Lawry’s seasoned salt
½ tsp black pepper
1 tsp onion powder
½ cup olive oil
DIRECTIONS
Combine all ingredients except oil in a large Ziploc bag. Remove air and let stand in refrigerator for at least 8 hours (up to 4 days), turning regularly. Add oil +/- 1 hour before serving.
2-4 chicken breasts; cooked, cooled, and cubed
1 pkg (12 oz) bowtie pasta, prepared and cooled
1 pkg (12 oz) tri-color rotini pasta, prepared and cooled
1 bunch green onions, chopped
1 can (20 oz) pineapple tidbits
2 cups celery, diced
2 cups red grapes, halved
2 cups cashews
1 cup mayonnaise
1 bottle (12 oz) Kraft coleslaw dressing
Combine pasta, chicken, celery, onions, pineapple, and grapes. Mix mayonnaise and coleslaw dressing and toss with pasta mixture; chill thoroughly. Add cashews just prior to serving.
1⁄2 pkg wonton skins
vegetable oil
1 large head iceberg lettuce, torn
1 bunch green onions, sliced
1 large tomato, cut into wedges
1 cucumber, sliced
3 carrots, shredded
Dressing:
1⁄3 cup sugar
1⁄3 vegetable oil
1⁄3 cup rice vinegar
1 tsp salt
2 tsp MSG (Accent!)
Cut wonton skins half lengthwise and fry in hot oil until crispy. In a large bowl, combine lettuce, green onions, tomato, cucumber and carrots. Combine dressing ingredients and toss with salad mixture. Add fried wontons just prior to serving.
1 large head red cabbage, thinly sliced
1 large onion, very thinly sliced
3⁄4 cup sugar
1 cup red wine vinegar
1 tsp celery seed
1 tsp prepared mustard
3⁄4 cup light olive oil
Toss cabbage, onion and sugar; set aside. In a sauce pan, heat vinegar, celery ceed, mustard and olive oil to boiling. When at full boil remove from heat and pour over cabbage. Set aside for 4 hours. Cover and refrigerate. Shake daily. Salad should be prepared 2 days in advance.
Salad:
1 bag baby spinach
1⁄3 cup feta, crumbled
1⁄3 cup almonds, sliced
1⁄2 pint fresh raspberries
1⁄2 cup dried cranberries
Dressing:
1⁄4 cup raspberry vinegar
1 tbsp Dijon mustard
1⁄4 tsp salt
1⁄4 tsp pepper
1 tsp sugar
3⁄4 cup Canola oil
10 fresh raspberries
In a small glass mixing bowl, combine vinegar, mustard, salt, pepper and sugar. Whisk thoroughly. Slowly add oil while whisking. Smash 10 raspberries and add to mixture. In a large bowl, toss spinach, feta and almonds. Add dressing. Garnish with fresh raspberries and serve immediately.
INGREDIENTS
1 pkg (4 oz.) slivered almonds
3 tbsp sugar
1 tbsp Good Season Italian dressing mix
1⁄2 tbsp orange peel
2 tsp sugar
1⁄3 cup orange juice concentrate
1⁄2 tsp orange extract (optional)
2 tbsp red wine vinegar
1⁄2 cup canola oil
1 red onion, julienne
1 sm jicama, julienne
1 orange, peeled & sliced
1 lg head red lettuce, torn
DIRECTIONS
Mix nuts and 3 tbsp sugar, stirring continually, in a small saucepan until sugar is caramelized and nuts are brown and well coated. Spread on wax paper, separating clumps and cool.
Combine seasoning, grated orange peel, 2 tsp sugar, orange juice concentrate, vinegar and oil. Mix well. Toss onion, jicama, orange slices lettuce and dressing. Chill. Toss with nuts just before serving.
1 yellow pepper
1 red pepper
1 medium carrot
2 ribs bok choy
16 oz chicken breast, grilled
8 oz ginger sesame dressing
10 oz romaine, cut
10 oz mesclun lettuce
4 oz wonton strips, fried
6 oz mandarin orange segments
kosher salt & pepper to taste
8 grissini bread sticks
2 tsp sesame seeds, toasted
8 sprigs cilantro
4 oz slivered almonds, toasted
Wash and julienne vegetables. Thinly slice the chicken into julienne strips. Place the ginger sesame dressing, sliced chicken, lettuces, vegetables, wontons and drained mandarin oranges in a mixing bowl. Season with salt and pepper and toss well. Transfer to a chilled salad bowl, building height in the center and arrange some of the colorful ingredients on top. Garnish with bread sticks, a sprinkle of toasted sesame seeds, toasted almonds and cilantro sprigs.