Recipe: Cashew Cranbery Salad with Poppyseed Dressing
Ingredients:
1 head of romaine lettuce
½ Lb raw, unsalted cashews
5 oz dried cranberries
4 - 6 oz Monterey Jack or Swiss cheese, shredded
1 - 1½ green apple
2 tsp lemon juice
Poppy seed dressing
Smoked turkey or chicken (optional)
Directions:
Spread cashews in a baking pan, and toast in oven at 250° for 30-40 minutes, stirring every 10 -15 minutes until they are medium golden brown. Set aside to cool.
Thoroughly rinse the romaine lettuce.
Thinly cut or tear lettuce into thin strips, then run through a salad spinner to dry.
Cut the apples into thin strips or small cubes, put in a bowl, and sprinkle lemon juice over the pieces, mixing well with a spoon to coat.
Layer the greens, then cashews, cranberries, cheese, and apple pieces in 3 separate layers in a serving bowl. Gently toss each layer very lightly and gently to mix. Be careful to prevent the heavier pieces from falling to the bottom of the bowl.
Serve with poppy seed dressing or raspberry vinaigrette on the side.
I’ll also have some smoked turkey to top your salad, if you’d like it.
Poppy Seed Dressing
1/3 cup cider vinegar
1/4 cup honey
1/4 teaspoon salt
1/2 teaspoon dry mustard
1 teaspoon celery leaves -- minced
1 green onion -- white only, minced
1/3 cup vegetable oil
2 teaspoon poppy seeds
Directions:
Combine the vinegar, honey, salt, mustard, celery and green onion.
Beat in the oil, by droplets at first, then in a stream,
Add the poppy seeds and beat to distribute.
For a creamier texture, make the dressing in a blender or food processor.
Mixed Berry Spinach Salad With Strawberry Balsamic Vinaigrette Dressing
Serving Size: 6
INGREDIENTS
5 ounces baby spinach leaves
1 cup strawberries, sliced
1/2 cup blueberries
1/2 red onion, thinly sliced
1 sweet apple, cored, halved, and thinly sliced
1 cup candied walnuts, chopped
Dressing
1 cup strawberries
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish
Feta Cheese
PREPARATION
For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)
Add the rest of the dressing ingredients, and blend until smooth. Refrigerate.
Cut strawberries, apple, and onion into slices.
Combine all the salad ingredients in a large bowl, drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!)
Sprinkle feta cheese on top and serve.
Enjoy!
Music provided by Audio Network. Used with permission
How to Make Romaine Salad with Turkey Breast, Blue Potatoes & Chevre with Raspberry Vinaigrette: CWK
Web chef, Kimberly Turner, from shares with you How to Make Romaine Salad with Turkey Breast, Blue Potatoes & Chevre with Raspberry Vinaigrette!
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How to Make Homemade Berry Vinaigrette || KIN EATS
Hungry for more? Savor tasty KIN EATS videos & recipes here: See the full recipe by clicking on Show more below!
Why buy salad dressing at the market when it's SO easy to make at home!? This sweet, berry vinaigrette from Jess Dang( ) is the perfect dressing to keep in your fridge all week. It's light and tangy...the perfect topping for a summer salad. Enjoy!
Berry Vinaigrette
Makes 1/3 cup of vinaigrette
1 tbs. strawberry jam
3 tbs. apple cider vinegar
1 tsp. salt
6 tbs. almond oil
• Whisk jam, vinegar, and salt together
• Slowly drizzle / whisk in oil
• Season with more salt or jam to taste
Arugula Salad Ingredients
8 oz. arugula
2 peaches
2 tbs. sliced almonds
1 tbs. goat cheese
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Eugenia Cooney Asked If She Eats Regularly & How Much She Weighs (7-30-23) #tiktok #shorts