¾ cup toasted walnuts (you can toast over broiler or toaster oven in a shallow pan, but watch closely).
8 cups baby spinach leaves
1 can (15 oz) pears, drained and cut up (reserve ¼ cup of the syrup for dressing)
¾ cup crumbled Gorgonzola
2 t. honey mustard (or sweeten regular mustard with honey)
1 t. cider vinegar
1 T. olive oil
¼ cup of the pear syrup
Combine the mustard, vinegar, pear syrup and salt. Whisk in the olive oil. Add to greens and toss. Add the walnuts, Gorgonzola cheese and pears.
This is easy and delicious. I love fruit in my salads!
1 lb. Spaghetti
½ c. chunky peanut butter
1/3 c. rice vinegar
1/3 c. sugar
3 T. soy sauce
2 T. water
1 T. Asian toasted sesame oil
¼ c. Thai “sweet chili sauce” or “Spicey “
1 ½ t. finely minced garlic
1 t. finely minced fresh ginger
1 T. toasted sesame seeds
1 c. fresh snow peas
¼ c. cilantro
2 Large carrots (peeled & shredded)
2 c. fresh bean sprouts
4 green onions thinly sliced
1/2 c. chopped salted peanuts
Break pasta in half and cook, drain and rinse.
In large bowl combine:
peanut butter, vinegar, sugar, soy, water, oil, chili sauce, garlic & ginger. Whisk until smooth.
Add cooked pasta, snow peas, sesame seeds, cilantro, carrots, sprouts & onions. Mix all. You can add chicken if you want.
Serves 6 – 8
Yum! A ton of wonderful flavors mixed together! I made this for Gordon and my wedding and it was a huge hit!
2 lbs Spinach
2 apples with skin left on – cut into bite sized pieces
2/3 c. salted peanuts
½ cup raisins
1/3 cup green onions (optional)
2 T. toasted sesame seeds
1/4 c. wine vinegar
2/3 c. salad oil
1-2 T. finely chopped Major Grey’s Chutney (found in the mustard & ketchup aisle)
1 t. curry powder
1 t. salt
1 t. dry mustard
Serves 8 – 12
Another “curry” dish…..yes! Wonderful, delicious salad!
10 oz package of frozen peas (thawed & drained)
1 Bunch green onions (only use the white part)
1 can Smoked House Almonds
1/3 c. Mayo
1 – 2 teaspoon Curry powder
Mix curry & mayo then fold in peas, onions & Almonds. (Make sure the peas are not watery!)
This has to be put together and served right away as the almonds will get mushy if it sits. Also, same goes for saving the salad……the almonds get soft, so it it all up!
I love anything with “curry” in it and this salad is so delicious!
16 oz pkg accini-de-pepi roni (ORZO pasta)
16-17 oz can crushed pineapple
16-17 oz can pineapple tidbits
2 cans mandarin oranges
1 medium size Cool Whip
8 oz pkg mini marshmallows
1-cup walnuts (optional)
Drain the fruit well and SAVE 2 cups of the juice!
Boil the ORZO pasta in salted water according to the pkg and then rinse in cool water.
Make a sauce of:
2 cups of fruit juice
2 T. cornstarch
2 eggs beaten well
½ t. salt
Boil until thick. Add to cooled Orzo and refrigerate overnight. *Next morning add fruit, marshmallows, cool whip and walnuts. Keep Refrigerated.
Note: This makes a BIG salad and is really worth the overnight thing. It is sooooo good. This recipe came from Grandma H and it’s been my favorite salad since I was little. I would always beg my Mom to make this for my birthday or special occasions.
3/4 cup walnut pieces
1/3 cup peanut oil or other neutral tasting oil
3 tablespoons fresh lemon juice
1/2 teaspoon sugar or natural sweetener
Salt and freshly ground black pepper
6 cups baby spinach leaves
2 Asian pears, peeled, cored, and thinly sliced
1 tablespoon walnut oil (optional0
Place the walnuts in a dry skillet over medium heat and toast, stirring or shaking a few times, until fragrant and lightly browned, about 3 minutes. Be careful not to let burn.
Remove about 1/2 cup of the walnuts from the skillet and set aside to cool. Add the peanut oil to the remaining walnuts in the skillet and warm over low heat for 5 minutes. Add the lemon juice, sugar, and salt and pepper to taste. Transfer to blender and process until smooth. Return to the saucepan and keep warm over very low heat.
Place the spinach and all but 12 of the pear slices in a large bowl. Add the dressing and toss to coat. Arrange the remaining pear slices on top of the spinach and drizzle with the walnut oil, if using. Scatter the reserved walnuts on top and serve immediately.
Note: Last time I made this the grocery store only had one very bruised Asian pear and it was enormously expensive. I substituted Bartlett pears and it was still a super tasty salad.
5 or 6 hard boiled eggs
1 tablespoon mustard
Salt and Pepper
1/2 cup Mayonnaise
1-2 tablespoons finly chopped dill pickle
Get enough potatoes so that when peeled and cut they will fill a 2 quart saucepan, leaving enough room for the water to cook the potatoes. One cooked cut the potatoes into bite sized pieces and put in large bowl.
Grate the eggs into the same bowl holding one aside. Add sliced celery and diced onion, however much you like.
Put the remaining ingredients in the bowl and stir together till well mixed. You may need to add more mustard, mayonnaise, or pickle.
Transfer to a smaller bowl or serving bowl, slice the remaining egg decoratively placing the slices on top of the salad. Sprinkle with paprika
Note: Another one of Mom’s recipes; I guess with a name in the middle of the alphabet Mom perfected several salads to bring to church functions.