Bacon Laced Fruit Salad with Cider Vinaigrette

Ingredients:

3 T butter, room temperature
2 T sugar
1 1/2 t cinnamon, divided
1/2 t red pepper, divided
4 slices whole wheat bread, remove the crust
1/2 C canola oil
2 green onions, chopped fine
½ C raisins
1/4 C apple cider
2 T apple cider vinegar
1/2 t salt
1/4 t pepper
1 (10 oz) salad greens
1 pear, cored and sliced thin
1 apple, cored and sliced thin
4 pieces of bacon, cooked crisp and crumbled
1/4 C walnuts, toasted
1/4 C Swiss cheese, shredded

Directions:

Place the oven temperature on 400 degrees and allow it to heat while preparing the croutons.
Place the butter in a mixing bowl.
Add the sugar, 1 t of cinnamon and 1/4 t of the red pepper.
Mix together until well blended.
Spread the slices of bread with the mixture.
Place the bread of a baking sheet and bake 8 minutes turning once or until the bread is toasted to your liking.
Remove the toasted bread and allow it to cool to room temperature then cut into bite size pieces.
Place the oil in a skillet over medium heat.
Add the green onions and stirring occasionally cook 3 minutes or until tender.
Put the raisins in the skillet and stir to incorporate with the onions.
Pour in the apple cider and vinegar.
Sprinkle in the salt, pepper, the remaining cinnamon and the remaining red pepper.
Stir until all the ingredients are combined and cook until heated through about 5 minutes.
Place the salad greens into a large salad bowl.
Add the sliced pears and apples and toss to combine.
Pour the warm dressing over the salad and toss to cover the salad well.
Sprinkle the crumbled bacon, walnuts, cheese and croutons over the top just before serving.

Serving Size:  4

This is a warm and loving salad that you can serve with your Valentine’s Day dinner. You can use grapes cut in half instead of the raisins just add them in with the pears and apples. The walnuts can also be replaced with pecans or almonds if you prefer.

Thanksgiving Leftover Turkey Salad

What You Need:

 

4 C lettuce, torn into bite size pieces
4 C watercress
12 oz. turkey, cut into strips
2 Gala apples, cored and cut into slices
1/2 C pecans, toasted
4 oz. blue cheese, crumbled
1/4 C olive oil
1/4 C cider vinegar
2 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper

How to Make It:

 

Place the torn lettuce into a large mixing bowl.

Add the watercress and toss.

Place the turkey and apples into the bowl.

Add the pecans and cheese and toss to thoroughly mix together.

In a separate bowl whisk the oil and vinegar together well.

Add the mustard and stir to incorporate.

Sprinkle in the salt and pepper and stir to combine.

Pour the dressing over the salad mixture and toss making sure all the salad ingredients are covered well.

Serve right away.

 

Serves 8

 

This salad can be made with leftover Thanksgiving turkey for a chance of pace from the normal turkey style leftovers.

Red Delicious Chicken Salad

What You Need:

 

1/2 C plain yogurt
1/2 C mayonnaise
1 Red Delicious apple, cored and chopped
1 stalk celery, chopped
3 TBSP sweet onion, finely chopped

1/4 tsp. salt

1/4 tsp. pepper
4 C shredded cooked chicken

Soft lettuce leaves
1/4 C hazelnuts, toasted and chopped

 

 

How to Make It:

 

Mix together well the yogurt and mayonnaise.

Stir in the apples, celery and onion.

Sprinkle in the salt and pepper.

Add the chicken and stir well to incorporate all the ingredients together.

Refrigerate at least 1 hour before serving.

Place a mound of chicken salad on a bed of lettuce.

Sprinkle with the toasted hazelnuts.

 

Serves 2

 

This chicken salad is a delicious change from your everyday chicken salad.  You can add a few chopped grapes if you want to change the taste slightly. 

Much More Than Just a Bean Salad

What You Need:

 

1 (16 oz.) can dark red kidney beans, rinsed and drained
2 Red Delicious apples, cored and chopped
1/4 C green onion, chopped fine
1/4 C celery, chopped fine
1/4 C mild green chilies, chopped fine
1 1/2 TBSP white wine vinegar
1 1/2 TBSP vegetable oil
1/8 tsp. salt

How to Make It:

 

Place the kidney beans in a large mixing bowl.

Add the apples, onion, celery and chilies.

Mix well to combine together.

In a separate bowl mix together the vinegar and oil until well combined.

Sprinkle in the salt and stir until mixed thoroughly.

Pour the vinegar mixture over the apple mixture.

Toss to coat well.

Cover and refrigerate at least 1 hour.

 

Serves 4

 

This salad is a change of pace to regular bean salad.  To give it a little pizzazz, add a drop of hot sauce to the vinegar mixture before pouring over the salad. 

Not So Everyday Apple Salad

What You Need:

 

4 Granny Smith apples, peeled, cored and sliced
1 (16 oz.)  can julienne beets, drained
1/2 C radishes, sliced
1/4 C green onions, sliced
1/4 C vinegar
1/4 C olive oil
1 tsp. sugar
1/4 tsp. salt

1/8 tsp. pepper

How to Make It:

 

Place the apple slices in a large mixing bowl.

Add the beets, radishes and onions.

Toss to combine.

In a separate bowl whisk together the vinegar and olive oil.

Add the sugar, salt and pepper and mix together well with a rubber spatula.

Pour the mixture over the apple mixture.

Seal tightly and refrigerate at least 2 hours.

Toss well before serving to reincorporate the flavors.

 

Serves 6

 

To give this salad a little zip, add a couple of drops of hot sauce to the dressing before pouring over the apples.

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