Cinnamon Salad Recipes

CINNAMON APPLE SALAD

Steps:

• Mix yogurt with maple syrup and vanilla in small bowl. Chop walnuts. Set aside.
• Chop apples and place into a large serving bowl.
• Sprinkle apples with a few shakes of cinnamon, to taste.
• Pour yogurt mixture onto apples and stir to combine.
• Cut up bananas into pieces on top of apples. Add chopped walnuts and grapes, if using, to bowl and stir gently to combine. Serve immediately.

CINNAMON-BASIL FRUIT SALAD

Steps:

• In a small saucepan, bring the sugar and water to a boil. Remove from the heat. Stir in the basil, spearmint and cinnamon stick. Cover and refrigerate overnight., Discard the herbs and cinnamon stick from syrup. In a serving bowl, combine the fruit. Drizzle with syrup; gently toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

CINNAMON GELATIN SALAD

Steps:

• In a heavy saucepan, cook and stir candies and water until candies are melted. In a bowl, dissolve gelatin in boiling water. stir in candy mixture and cinnamon. stir in cold water. Cover and refrigerate until partially set. Fold in apple and pecans. Pour into a 1-1/2-qt. serving bowl. Refrigerate until set.

SUMMER FRUIT SALAD WITH CINNAMON-HONEY SYRUP

Steps:

• In a bowl, combine fruits.
• In a small saucepan on low heat, blend together honey and cinnamon. Remove from heat. Drizzle over fruit in the bowl and gently turn the fruit over in the bowl to ensure that all the fruit is coated with the syrup. If fruit is still hot or very warm, allow it to continue to cool. Toss with lemon zest. Garnish, if you wish, and serve.

APPLESAUCE CINNAMON GELATIN SALAD

Steps:

• In a large bowl, dissolve candies in boiling water. Add gelatin and stir until dissolved. Stir in applesauce and a few ice cubes and chill for 3 hours, or until set. Serve cold with whipped cream.

CINNAMON GELATIN SALAD

Steps:

• In a small serving bowl, mix together the gelatin and boiling water until gelatin is completely dissolved. Stir in cinnamon candies until melted, then mix in the applesauce. Chill until set, about 3 hours.

MOROCCAN CARROT AND CINNAMON SALAD

Steps:

• Place a steamer rack in the bottom of a medium saucepan.
• Add enough water to come almost up to the bottom of the rack.
• Place saucepan over medium heat. When water boils, add carrots, cover saucepan, and cook 5 minutes or until carrots are tender crisp. Drain.
• Place carrots in a medium bowl.
• While carrots are cooking, combine remaining ingredients in a small bowl.
• Mix well. Spoon over hot carrots, tossing until carrots are well coated.
• Chill several hours or overnight to blend flavors.
• Mix before serving.
• Cook time does not include chilling time.

CHILI CHICKEN KALE SALAD WITH CINNAMON DIJON VINAIGRETTE

Steps:

• Sprinkle the chicken breast with chili powder, salt and pepper.
• Heat the oil in a cast iron skillet over medium heat.
• Add the chicken breast and cook 4 minutes. Flip carefully, and cook on the other side an additional 4 minutes, or until chicken has reached an internal temperature of 160 degrees F.
• Place chicken on a cutting board and slice into strips.
• Add all ingredients for the vinaigrette to a small blender and blend until smooth. Set aside until ready to use.
• Add the ingredients for the salad to a large bowl, including the chicken strips. Toss in desired amount of cinnamon Dijon balsamic vinaigrette. You will not need all of the dressing, so you can save it for other salads.
• Dig in!

CINNAMON SALAD

Steps:

• Bring water to a boil in saucepan.
• Add red hots to water and stir until candies are dissolved.
• Remove water from heat.
• Add both packages of jello and stir until completely dissolved.
• Add strained applesauce and mix well.
• transfer mixture to bowl, 9 x 13 baking dish, or jello mold.
• Refrigerate until jello is well set (4 hours).

APPLE SALAD WITH APPLE CINNAMON VINAIGRETTE

Steps:

• For the Dressing: Whisk together, or whirl in a blender, all ingredients EXCEPT the oil. Slowly drizzle oil into ingredients while whisking briskly or whirling in blender. Cover and allow to sit in refrigerator for at least an hour to let flavors develop. Makes 1 1/3 cups dressing.
• For the Salad: Toss julienned apples in a little orange juice to keep them from turning brown. Drain well. Divide greens between four salad plates. Top with apples, pomegranate arils, pumpkin seeds, and blue cheese crumbles.
• Allow each guest to top salad with salad dressing. Store left-over dressing in refrigerator for up to three days.

CREAMY CINNAMON APPLE AND WALNUT FRUIT SALAD

Steps:

• For the dressing: In a mixing bowl using an electric hand mixer, whip together Neufchatel cheese, brown sugar, cinnamon and nutmeg on high speed until light and fluffy, about 3 minutes.
• Add sour cream and vanilla and blend until combined. Chill until ready to serve salad.
• For the fruit salad:I n a medium mixing bowl combine water and lemon juice. Dice apples into cubes, while cutting out core, and as your cutting them in batches dump them into the lemon water mixture and let rest about 1 minute then drain on paper towels (this just reduces the browning).
• Transfer apples to a bowl along with about 3/4 of the walnuts and 3/4 of the cranberries, and the Neufchatel cheese mixture.
• Toss to coat apples evenly. Sprinkle remaining 1/4 of the walnuts and cranberries over top. Keep chilled and serve within an hour for best results*.

CINNAMON SUGAR APPLE SALAD

Steps:

• Do not make this ahead of time. It should be made right before serving.
• In a small bowl mix the cinnamon and sugar. Set aside.
• Place sliced apples in a medium-sized mixing bowl and sprinkle with lemon juice.
• Next, sprinkle the apples with the cinnamon-sugar mixture 1 tsp at a time and toss until apples are all lightly coated. You may not need the entire amount.
• Enjoy!