Jims Northwest Chef Salad Recipes
NORTHWEST AUTUMN SALAD
Make and share this Northwest Autumn Salad recipe from Food.com.
Provided by gailanng
Categories Pears
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For dressing: Mix together oil, vinegar, shallot, syrup,lemon juice, salt and pepper until emulsified.
- To Complete the Salad: Toss together lettuces, pears, pecans, cheese and dressing.
- Serve immediately.
- For the Candied Pecans:.
- Stir together nuts, sugar, butter and salt in a heavy saucepan over medium heat, and cook, stirring constantly for 8 to 10 minutes or until sugar melts and turns golden brown.
- Spread mixture in a single layer on lightly greased waxed paper. Cool and break into pieces.
Nutrition Facts : Calories 869.6, Fat 67.5, SaturatedFat 14.2, Cholesterol 34.2, Sodium 719.2, Carbohydrate 63.4, Fiber 7, Sugar 52.5, Protein 10.9
PACIFIC NORTHWEST SALAD
From Cooking Pleasures magazine The blue cheese was too strong for my husband and me. Next time I will use feta. "Sweet, delicious pears do double-duty in this pretty salad. They're diced and sauteed in butter for the salad's base, as well as sliced and served raw atop the mixed greens. For a crispy accompaniment, toast baguette slices and spread them with a creamy blue cheese. Look for an Oregon blue, such as Rogue Creamery Oregon Blue Vein Cheese." To toast hazelnuts, place on baking sheet; bake at 375 4-6 minutes or until slightly darker in color and skins begin to crack. Cool.
Provided by Tarbean
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, whisk together all vinaigrette ingredients. Can be made up to 3 days ahead.
- Cut 2 of the pears ito 1/2" pieces. Melt butter in heavy medium skillet over medium heat. Add chopped pears; sprinkle with 1/4 tsp pepper and 1/8 tsp salt. Cook 4-6 minutes or until golden brown and softened. Recipe can be made to this point up to 4 hours ahead. Let stand at room temperature.
- Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears; arrange over greeens.
Nutrition Facts : Calories 216.5, Fat 16.3, SaturatedFat 5.8, Cholesterol 20.3, Sodium 365.9, Carbohydrate 14.8, Fiber 3.4, Sugar 8.6, Protein 5.2
NORTHWEST JELLO SALAD
I love the flavor of this jello and it is very pretty when molded in a bundt type pan. My mom aquired this recipe and made it for the 4th of July as it is layers of red white and blue, however, we enjoy it so much it has become a part of most other holidays as well! Be sure to cool down the second and third layers before pouring onto the chilled set layer(s) to avoid melting set layer(s)!
Provided by Heart N Soul
Categories Gelatin
Time 6h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Layer 1: Boil water- remove from heat.
- Dissolve gelatin in water.
- Stir in raspberries.
- Pour into cold gelatin mold- I use a bundt style pan.
- Refrigerate until firm.
- Layer 2: Over med.
- heat, stir half and half and sugar, until sugar is dissolved and liquid is heated (about half way to boiling) Remove from heat.
- Soften unflavored gelatin in cold water.
- Stir softened geletin into warm cream mixture, until gelatin dissolves.
- Add sour cream and vanilla, stir to blend, cool thoroughly at room temperature.
- Pour thoroughly cooled mixture over first layer and refrigerate until firm.
- Layer 3: Drain blueberries, reserving 3/4 cup of the juice, set aside.
- Dissolve gelatin in hot water.
- Add blueberries and 3/4 cup reserved juice.
- Cool mixture thoroughly at room temperature.
- Pour over chilled layers.
- Refrigerate until firm.
Nutrition Facts : Calories 242.8, Fat 7.8, SaturatedFat 4.8, Cholesterol 19.1, Sodium 104.5, Carbohydrate 41.5, Fiber 2.3, Sugar 35.4, Protein 3.9
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