urkey, prepared stuffing, cheese, dried cranberries, and egg (add salt and
ag. Add the beef, coat with the marinade, squeeze out excess
Combine 1 tbsp oil, 1 tbsp lemon juice and lemon zest. Season. Add chicken and toss to coat. Marinate for 10 mins.
Preheat a grill pan over high heat. Cook chicken for 1-2 mins per side, until golden and cooked through. Set aside, cover with foil and let rest for 5 mins. Slice thinly.
Combine lettuce, green beans, cranberries and seed mix. Whisk together remaining oil and lemon juice then toss with salad. Season.
Serve salad topped with sliced chicken.
2 days before serving the salad:
Grind cranberries in a food processor and mix them in a large bowl with sugar.
Store, covered, in frig.
1 day before serving the salad:
Add crushed pineapple (with liquid) and marshmallows to cranberry mixture.
Refrigerate, covered.
Day of serving the salad:
Whip the cream and fold into fruit mixture.
Serve chilled.
To prepare broccoli, remove stalk, cut off tough outer layer and julienne inner stalk. Cut remaining broccoli head into florets. Blanch in boiling salted water for 2 mins then rinse in cold water. Pat dry.
Combine broccoli, cabbage, bell peppers, cranberries and walnuts. Whisk together orange zest, lemon zest, orange juice, lemon juice, honey, vegetable oil and chives. Season then pour over salad and toss to combine. Transfer to a large serving bowl lined with red cabbage and arrange Mandarin oranges around edge. Serve.
Dissolve Jello and sugar in the hot water.
Add juice and cool.
Grind cranberries, oranges with the skin and apples, cored, with the skin.
Add to above mixture
Add nut meats.
Place in mold and cool until set.
emon juice over the dried cranberries in a bowl; set aside
Combine the turkey, ham, cranberries, egg, and basil in a mixing bowl. Stir in the mayonnaise. Season to taste with salt and pepper.
For the dressing, blend oil, vinegar, honey, mustard, salt, and pepper.
In a large serving bowl, layer lettuce, pears, feta cheese, avocado, and red onions.
Pour dressing over salad, sprinkle with almonds and dried cranberries, and let rest in refrigerator an hour before serving so that the flavors have a change to meld.
TOSS greens with cranberries, cheese, bacon, onion and toasted walnuts in salad bowl.
BEAT vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
POUR over salad; toss to coat.
Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
Cover and chill at least 3 hours. Just before serving, stir in nuts.
Combine the first 9 ingredients in a bullet or blender and refrigerate. Toss remaining ingredients in a large salad bowl with the dressing just prior to serving or, layer half the greens in salad bowl, and top with half the pears, cheese and pecans and repeat, place the dressing along side for guests to add.
Grind cranberries.
Cut orange and apples in very small pieces (I prefer to grind the apples).
Add sugar to fruit and let stand while Jell-O cools.
Just before it starts to set, mix in fruit and turn into mold or bowl.
Place all the dressing ingredients in a small container and cover with a lid. Shake well and leave aside.
Heat the oil in a frying pan and fry the bacon until crisp, remove and fry bread cubes until golden and crisp. Drain on kitchen paper and keep warm.
Divide salad leaves between 4 serving plates and sprinkle over the crumbed cheese, walnuts and sunblush tomatoes.
Sprinkle the cooked bacon and croutons on top then drizzle over the dressing.
Season cauliflower with 2 tablespoons olive oil, 1/
ob; place in a container with the butternut squash.
Heat
Place the salad greens into a salad bowl, and sprinkle with dried cranberries, walnuts, mandarin orange sections, blue cheese, and avocado chunks. Drizzle the salad with the dressing, toss, and serve.
Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
Toss with the baby greens or mesclun until the leaves are nicely coated.
Toss again with the tomatoes.
Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.
In a jar with a tight-fitting cover, combine all vinaigrette ingredients; cover adn shake well.
PREPARE SALAD: In a small bowl, toss cranberries with sugar; let it for 15 minutes. In another bowl, toss apple slices in 1/4 cup vinaigrette.
In a large bowl, combine romaine, apple slices, cranberries, dates and walnuts. Refrigerate. When ready to serve, give the remaining vinaigrette another shake and drizzle over salad. Season with pepper, toss well, and transfer to a salad bowl.
Mix cranberries and sugar; this mixture should drain overnight in a colander in the refrigerator.
Dispose of juice.
Mix cranberry mixture with grapes and pecans.
Beat 1/2 pint of whipping cream; add sugar to taste.
Mix with cranberries.
Makes a festive salad.
Delicious when served with turkey.