Chopped Salad

Chopped Salad

6-8 cups chopped romaine lettuce

2 pears sliced small

1/2 to 1 cup dried cranberries

1/2 to 1 cup sugared walnuts (or any nuts you prefer)

1/2 lb to 1 lb bacon cooked, crumbled

4-6 oz. feta cheese crumbles

Poppy Seed Dressing (I prefer Briannas)

You can add a splash of Balsamic Vinegar as well

Birthday Brunch Recipes

Autumn Chopped Salad
Autumn Chopped Salad
Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)
Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.


Oven Ham Sammies
Prep Time 3 Hours
Cook Time 15 Minutes
Difficulty Easy

Ingredients
16 ounces, weight Thin Sliced Deli Ham
12 slices Swiss Cheese
1 package King Hawaiian Rolls, 12 Count
½ cups Butter, Melted
2 teaspoons Onion Flakes
1 teaspoon Poppy Seeds
1 teaspoon Worcestershire Sauce
½ teaspoons Ground Mustard

Preparation InstructionsPut ham and cheese in between sliced rolls. Mix all other ingredients and spoon over sandwiches. Let set overnight or several hours.Bake on 350F for 15 min before serving.

Spinach, Strawberry and Romaine Salad with Honey Citrus Vinaigrette by Jeanne Young

1 ½ cups slices strawberries

½ cup chopped pecans

½ cup chopped dried mangos

4-5 romaine lettuce leaves, torn in bite size pieces

8 cups of baby spinach leaves (about 8 oz.)

1 TB golden flax seed

Dressing:

Zest a small lemon and small orange. Extract the juice from each to make about 1/3 cup of combined juices.

Add 1/3 cup olive oil and 1 teaspoon of honey to juices and zest. Add dash of salt. Whisk together to blend and toss with greens and strawberries just before serving.

Sliced Tomatoes with Tarragon and Balsamic Vinegar by Jeanne Young

1-2 hours before serving:

Slice two large tomatoes into ¼ to 3/8 inch slices

Add 1 TB olive oil, 1 teaspoon each dried tarragon leaves and balsamic vinegar

Salt to taste.

Gently turn the tomatoes over to coat them.

After marinating, arrange on a plate or on top of lettuce or other greens to serve

　

　

　

Raspberry Jell-o Salad

1 lg. package raspberry jello.
1 12 oz. cool whip
2-3 pkgs. frozen raspberries in juice

Mix jello with 2 c. boiling water. Cool somewhat. Smash raspberries in juice. Reserve 3/4 cup. Add enough water to make 1 3/4 c. and add to cooled jello. Let set. Mix cool whip and 3/4 c. raspberry. Spread on top.