Almond Citrus Salad ALMOND ACCENTS

Almond Citrus Salad ALMOND ACCENTS


DRESSING
1/3 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons vegetable oil
1 tablespoon honey
2 teaspoons grated fresh ginger
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
2 grapefruit, peeled and segmented
2 navel oranges, peeled and sliced
1/4 cup finely chopped red onion
6 cups lightly packed spinach leaves, torn into bite-size pieces
2/3 cup Sunkist* Almond Accents Original Oven Roasted
sliced almonds
1. To prepare the dressing, combine orange juice, vinegar, oil, honey, ginger,
salt and red pepper flakes in a blender. Mix thoroughly.
2. In a bowl, combine fruit, onion and dressing. Set aside for 30 minutes.
3. Line 4 individual plates with spinach.
4. Spoon fruit mixture with dressing over the spinach, dividing equally.
5. Just before serving, sprinkle with sliced almonds.
Makes 4 servings.

Summer Citrus Vinaigrette ODWALLA

Summer Citrus Vinaigrette ODWALLA

1/2 cup Odwalla* orange juice
1/4 cup balsamic vinegar or raspberry vinegar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon reduced-sodium soy sauce or tamari
1/4 cup extra-virgin olive oil
16 cups mixed salad greens
Salt and pepper to taste
2 tablespoons chopped fresh mint
1. Pour orange juice, vinegar, lemon juice,mustard and soy sauce into a
measuring cup. Whisk in olive oil.
2. Place salad greens in a bowl. Just before serving, season to taste with
salt and pepper.
3. Add mint to the dressing and stir to combine. Drizzle dressing to taste
onto the salad and toss to coat.
Makes 8-12 servings.
Tip: Add 2 tablespoons chopped green onions, chives or basil.

Watermelon Citrus Fruit Salad

Watermelon Citrus Fruit Salad

1 well-shaped medium watermelon
1 honeydew melon
1 cantaloupe
3-4 Seald Sweet* clementines, peeled and segmented
2 cups red or white seedless grapes
2 cups fresh strawberries, hulled and halved
2 Seald Sweet* pink grapefruit, peeled and cut in
1/4-inch rounds
1. Slice watermelon in half on the diagonal. With a melon baller, scoop out balls of watermelon and place in a large bowl.
2. Peel and slice honeydew and cantaloupe into chunks, or if desired use a melon baller. Add to the watermelon.
3. Add clementines, grapes and strawberries to the melon. Mix gently.
4. Scoop out remaining flesh inside the watermelon bowl.
5. Cut grapefruit rounds into flower shapes.
6. Place the watermelon bowl on a large serving platter. Add fruit salad to the watermelon bowl, allowing some to tumble out onto the platter.
Decorate the salad with grapefruit flowers.
Makes 18 servings.

Watermelon Salad with Purple Basil and Fresh Mozzarella

Watermelon Salad with Purple Basil and Fresh Mozzarella
BIG CHUY/JOHN LIVACICH PRODUCE/TIMCO WORLDWIDE/GEORGE PERRY & SONS/UNITED MELON/GROWER SELECT PRODUCE

2 cups watermelon* balls
2 cups fresh mozzarella pieces
1 cup chopped fresh purple basil (or green)
1 bunch green onions, trimmed and chopped
1/3 cup extra-virgin olive oil
Salt and pepper
Baby greens
Prepared crostini
Balsamic vinegar (optional)
1. In a bowl, toss together watermelon,mozzarella, basil, green onions and olive oil. Season to taste with salt and pepper.
2. Serve over a bed of baby greens with crostini on the side.
3. Drizzle with a bit of balsamic vinegar if desired.
Makes 6-8 servings.

Roasted Beet and Hass Avocado Salad

Roasted Beet and Hass Avocado Salad with Orange Dressing HASS AVOCADO
4 medium red beets
Juice and finely grated peel of 2 oranges
4 teaspoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large ripe Hass avocados, pitted, peeled and cut in quarters
1/2 cup seasoned rice vinegar
8 lettuce leaves

1. Preheat oven to 350°F.
2. Wash beets and trim off stems. Place in a small roasting pan and add 1/4 cup water. Cover pan with foil and roast beets in the oven for 50 minutes, or until a fork goes in easily with a little resistance.
3. Remove beets from the oven and let cool. Peel and cut into 1/4-inch chunks; set aside.
4. In a small bowl, prepare salad dressing by combining 1/2 cup orange juice,
1 teaspoon grated orange peel, vinegar, salt and pepper. Whisk to blend.
5. Dip avocado quarters in rice vinegar.
6. To serve, place a lettuce leaf on each plate. Arrange an avocado quarter on each lettuce leaf. Spoon 1/4 of the chopped beets over each avocado. Drizzle dressing over all. Garnish with orange zest.
Makes 8 servings.

Nectarine Salad with Poppy Seed Dressing

Nectarine Salad with Poppy Seed Dressing

DRESSING
1/2 cup sugar
1/3 cup white wine vinegar
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon grated onion
1 cup canola oil
1 kiwifruit, peeled and chopped
1 tablespoon poppy seeds

10 cups mixed salad greens
1 small red bell pepper, diced
2 WesPak* nectarines, sliced thin
3 ounces crumbled goat cheese
1/2 cup pecans, toasted
1/2 cup sweetened dried cranberries, plus more for garnish
Salt and pepper

1. To prepare the dressing,mix sugar, vinegar, salt, dry mustard and onion in a food processor.
2. With the motor running, gradually add oil in a steady stream.
3. Add kiwifruit and mix until dressing has thickened. Fold in poppy seeds.
4. In a salad bowl, combine salad greens, bell pepper, nectarines, cheese,pecans and cranberries. Add salt and pepper to taste.
5. Drizzle salad with dressing to taste and toss to lightly coat.
6. Garnish with a few dried cranberries.
Makes 6 servings.

Mixed Green Salad with Pears,Blue Cheese and Hazelnuts DIAMOND FRUIT GROWERS

Mixed Green Salad with Pears,Blue Cheese and Hazelnuts DIAMOND FRUIT GROWERS

1/2 cup chopped, skinned
hazelnuts
1 4-ounce bag mixed baby
salad greens (about 8 cups
lightly packed)
1/4 cup dried currants
2 firm but ripe Diamond Fruit
Growers green or red
Anjou pears
1/4 pound blue cheese, crumbled

DRESSING
1 tablespoon white vinegar
2 tablespoons apricot spread
(without chunks),melted
2 1/2 tablespoons extra-virgin
olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
Freshly ground pepper to taste

1. Preheat oven to 350°F.
2. Spread hazelnuts in a single layer on a rimmed baking sheet.
Roast until barely golden, 7-10 minutes. Let cool.
3. Place salad greens, currants and hazelnuts in a large serving bowl.
4. Combine dressing ingredients and whisk or shake to blend. Taste and adjust the seasoning if necessary.
5. When ready to serve, core and cut each pear into 8 wedges.
6. Give the dressing a last-minute shake and pour over the salad.
Toss gently and divide among 4 plates.
7. Scatter cheese over the salads and arrange 4 pear slices around each one. Serve immediately.
Makes 4 servings.

Spinach and Berries Salad with Crunchy Granola Topping

Spinach and Berries Salad with Crunchy Granola Topping BEST BRANDS/MULTIFOODS

6 ounces fresh spinach, torn into bite-size pieces
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
4 teaspoons honey
3/4 teaspoon curry powder
2 teaspoons Dijon mustard
Salt and pepper
1 cup thickly sliced strawberries
1 cup blueberries
1 small red onion, thinly sliced
Kirkland Signature Granola Snack Mix
1. Wash and dry spinach. Place in a large bowl or on individual salad plates.
2. In a bowl, combine vinegars, honey, curry powder,mustard, and salt and pepper to taste. Whisk together and toss with spinach.
3. Add berries and onion; toss gently.
4. Top salad with granola mix to taste just before serving.
Makes 6 servings.

European Salad FOXY FOODS

European Salad FOXY FOODS

3-4 Foxy romaine hearts, torn into bite-size pieces
2 mangoes, peeled and cubed
2 pints fresh strawberries, trimmed and sliced
3/4 cup raisins or sweetened dried cranberries, or a combination of both
1/2 pound honey-glazed almonds
1/4 cup vinegar
1/4 cup sugar
1/2 cup oil
1 teaspoon salt
1. Combine romaine,mangoes, strawberries, raisins and almonds in a large salad bowl.
2. Place vinegar, sugar, oil and salt in a small saucepan and cook over low
heat, stirring constantly, for 5 minutes, or until sugar has dissolved.
Remove from heat and let cool.
3. Pour cooled dressing over the salad, toss and serve immediately.
Makes 8-10 servings.

Baby Greens with Glazed Walnuts,Pears and Gorgonzola EMERALD NUTS/DIAMOND FOODS

Baby Greens with Glazed Walnuts,Pears and Gorgonzola EMERALD NUTS/DIAMOND FOODS

6 cups baby salad greens,washed and dried
2 ripe Comice or Anjou pears, quartered, cored and thinly sliced
1/2 cup (4 ounces) crumbled Gorgonzola cheese
1 cup Emerald* Original Glazed Walnuts
Freshly ground black pepper
DRESSING
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3-4 tablespoons olive oil
1. To make the dressing,whisk together vinegar,mustard, salt and pepper
in a large salad bowl. Drizzle in oil,whisking until combined.
2. Add salad greens and pears to the bowl and gently toss until lightly
coated with dressing.
3. Sprinkle with cheese, glazed walnuts and pepper to taste. Serve
immediately. Makes 4-6 servings.

Pear and Spinach Bistro Salad ALL STATE PACKERS/ASSOCIATED FRUIT

Pear and Spinach Bistro Salad ALL STATE PACKERS/ASSOCIATED FRUIT
1 10-ounce package washed, ready-to-eat fresh spinach
2-3 large ripe Bartlett or Bosc pears, cored and sliced
1 avocado, peeled and diced
3-4 bacon slices, cooked crisp and crumbled
1/2 cup pine nuts or other nut, toasted
1/2 cup dried cranberries
1/4 cup sliced fresh mushrooms (optional)
DRESSING
1/3 cup olive oil
2 tablespoons seasoned rice vinegar
1 garlic clove, crushed
1/4 teaspoon salt
1-2 teaspoons Dijon mustard
1. Combine spinach, pears, avocado, bacon, pine nuts, dried cranberries and mushrooms in a salad bowl.
2. To make the dressing, combine all ingredients in a small bowl and whisk until
well blended.
3. Drizzle dressing over the salad and toss to coat.
Makes 6 servings

Pacific Northwest Spinach Salad with Apples and Cherries STEMILT GROWERS

Pacific Northwest Spinach Salad with Apples and Cherries STEMILT GROWERS


1 bag prepackaged washed fresh spinach leaves (approximately 12 ounces)
1 Stemilt* Fuji or Gala apple, peeled, cored and chopped
1/2 cup Stemilt* fresh cherries, pitted and halved (about 15 cherries)
1/4 cup chopped hazelnuts

DRESSING
3 tablespoons sugar
1 1/2 teaspoons poppy seeds
1 tablespoon sesame seeds
1/8 teaspoon paprika
2 tablespoons apple cider vinegar
2 tablespoons white wine
1/4 cup light olive oil
1 teaspoon Dijon mustard
1. Combine spinach, apple, cherries and hazelnuts in a large salad bowl.
2. Combine dressing ingredients in a small bowl and stir until sugar dissolves.
3. Pour dressing over salad mixture, toss and serve.
Makes 6 servings