Sherrill’s Summer Salad

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Sherrill’s Summer Salad

Salad

Mixed Greens
1 Orange peeled and chopped
1/2 cup of Blueberries
1/2 cup of Walnuts
1 Apple chopped
1 Celery stalk sliced
1/2 cup of Feta Cheese
Sprig of thyme sprinkled over

Salad Dressing

in a jar combine, cover and shake

2 TB of Blueberry puree
2 TB Honey
2 TB Olive Oil
2 TB Balsamic Vinegar

Apple Salad with Dill Pickles

apple and pickle salad

Apple Salad with Dill Pickles

Ingredients:

2 apples – washed, cored and cubed
1/2 cup sunflower seeds
1 head romaine lettuce – rinsed, dried, and chopped
2 dill pickles, diced
2 tomatoes, diced
1/2 cup ranch-style salad dressing

Directions:

1. In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!

Holiday Waldorf

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Ingredients

  • 1 cup chopped pecans
  • 1 cup celery, thinly sliced
  • 1 cup red seedless grapes
  • 1 cup cranberries
  • 1 red apple, cored and chopped
  • 1 green apple, cored and chopped
  • 1/2 cup mayonnaise
  • 1 Tbsp white vinegar
  • 1 Tbsp sugar
  • Salt
  • Pepper

Method

In a medium sized bowl, whisk together the mayonnaise, vinegar and sugar. Add 1/4 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, cranberries and pecans.

 

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Tangy Crudite Salad

crudite salad
Ingredients
1 cup of chopped broccoli
1 cup chopped cauliflower
1 cup of chopped carrots
1/2 cup cranberries
1/2 cup of diced dried apricots
1/2 cup of cashews

Dressing
1/2 cup light mayonnaise
1 tablespoons white vinegar
1/8 cup sugar
Salt and freshly ground black pepper

Directions

Cut the broccoli, cauliflower and carrots into bite-size pieces.
Place in a large bowl. Add the cranberries, apricots and cashews.
In a small bowl, combine the remaining ingredients, stirring well.
Add to crudite mixture and toss gently.

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Apple Coleslaw

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Ingredients

Poppy Seed Honey Dressing:

1/4 cup cider vinegar
1 cup mayonnaise
1/3 cup poppy seeds
1/3 cup honey
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 medium cabbage, cored, finely shredded
1 purplemedium cabbage, cored, finely shredded
4 large apples, chopped
1 cup cranberries, optional
1 cup of pecans

Directions

Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.

Prepare the salad. In a large bowl, combine the cabbage, apples,  cranberries, and pecans. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

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Cucumber and Tomato Quinoa with Avocado Dressing

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Ingredients

2 cups of cooked quinoa
1 diced cucumber
2 diced tomatoes
1 cup of chopped kale

For the Dressing:

1/2 cup plain Greek yogurt
a ripe avocado
juice of a lime (about 2 teaspoons)
salt and pepper to taste

Sprinkle with feta

1. In a bowl combine cooked quinoa, cucumber, tomato and kale

2. In a small bowl mash avocado, blend in yogurt, add lime juice add salt and pepper

3. Combine all ingredients into one bowl chill for one hour

4. Sprinkle with feta

Holiday Waldorf

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Ingredients

  • 1 cup chopped pecans
  • 1 cup celery, thinly sliced
  • 1 cup red seedless grapes
  • 1 cup cranberries
  • 1 red apple, cored and chopped
  • 1 green apple, cored and chopped
  • 1/2 cup mayonnaise
  • 1 Tbsp white vinegar
  • 1 Tbsp sugar
  • Salt
  • Pepper

Method

In a medium sized bowl, whisk together the mayonnaise, vinegar and sugar. Add 1/4 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, cranberries and pecans.

 

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