Best Of Oregon Salad Recipes

BEST SALAD RECIPES: EASY GREEK SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
• On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!

Steps:

• Make the Homemade Italian Dressing.
• Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
• Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

OREGON FALL SALAD

Steps:

• Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
• Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
• Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

BEST OF OREGON SALAD

Steps:

• *CARAMELIZED HAZELNUTS: Preheat oven to 300 degrees. Place the hazelnuts in a large bowl and set aside.
• In a small saucepan, combine the honey, brown sugar and salt. Bring the mixture to a boil over medium-high heat; stirring constantly.
• Boil 3 minutes; DO NOT stir while boiling. After 3 minutes, carefully stir in 2 tablepoons of the butter.
• On a large cookie sheet melt the remaining 2 tablespoons butter. Spread the nut mixture on the pan. Bake for 30 minutes, stirring about every 10 minutes. Watch the oven {{CAREFULLY}}!
• Remove nuts from oven and cool completely. When cool, break up into little pieces. Yield: 4 cups.
• *NOTE: The recipe for the caramelized nuts will make more than you will need for the salad recipe. Refrigerate or freeze the rest for later use. Great in trail mix or on a cheese and fruit platter!
• VINAIGRETTE: Combine all the ingredients in a non-reactive bowl and whisk well. Whisk again just before serving.
• SALAD: In a large salad bowl toss the baby spinach with the vinaigrette. Sprinkle the dried cranberries on top of the greens and garnish with the cheese and about 1/2 cup caramelized nuts.