Rosauras Festive Salad Recipes

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CONTEST-WINNING FESTIVE TOSSED SALAD



Contest-Winning Festive Tossed Salad image

With its unique medley of fruits and festive look, this tossed salad is a holiday tradition at our house. Our three grown daughters have come to expect it. One forkful reminds us of all the things we can be thankful for. -Jauneen Hosking, Waterford, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 13

1/3 cup red wine vinegar
2 tablespoons lemon juice
1/2 cup sugar
2 tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup canola oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine
1 medium pear, chopped
1 medium apple, chopped
1 cup shredded Swiss cheese
1/2 to 1 cup chopped cashews
1/4 cup dried cranberries

Steps:

  • For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.

Nutrition Facts : Calories 288 calories, Fat 21g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 195mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

ROSAURA'S FESTIVE SALAD



Rosaura's Festive Salad image

We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to _México, The Beautiful Cookbook_.

Yield Serves 12

Number Of Ingredients 16

1 tablespoon soy sauce
1/3 cup cider vinegar
1 teaspoon chicken bouillon granules
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 teaspoon dried oregano
1 tablespoon chopped fresh chives
1/2 cup safflower oil
1 cup vegetable oil
2 cups (1/3-inch cubes) firm white sandwich bread
2 bunches spinach (1 1/2 pound), stems discarded and leaves cut crosswise into 1/2-inch strips
1 1/2 pounds red cabbage, finely shredded
1/2 medium jícama (3/4 pound), cut into very fine julienne
3 medium raw beets, peeled and cut into very fine julienne
1 medium red onion, halved lengthwise, very thinly sliced lengthwise, and soaked in cold water 20 minutes
1/2 cup chopped candied citron or candied pineapple (4 oz)
3/4 cup puffed amaranth seeds (optional)

Steps:

  • Stir together soy sauce, vinegar, and chicken bouillon granules. Add herbs, then add oil in a slow stream, whisking constantly.
  • Heat vegetable oil in a heavy skillet and fry bread cubes in 2 batches, stirring occasionally, until golden, about 2 minutes.
  • Combine vegetables, candied citron, and three fourths of croutons and amaranth seeds in a large bowl and toss well with vinaigrette. Sprinkle with remaining croutons and amaranth seeds.

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