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	CITRUS HOLIDAY SALAD Add some sunny flavor to your holiday dinner with this simple salad. The fruit and dressing can be prepared ahead of time and stored separately, making it easy to toss at the last minute. Any greens, especially Romaine lettuce, Boston lettuce, and fresh baby spinach also work well with this recipe. 3 large seedless oranges 1 large pink grapefruit 4 tangerines 2 bunches watercress leaves 2 large heads Bibb lettuce Dressing: juice from 1 orange 2 tablespoons raspberry vinegar 2 tablespoons olive oil salt and pepper PEEL, segment, and coarsely chop the citrus fruit, making sure to remove all of the seeds. Wrap tightly until ready to make the salad. Whisk the salad dressing ingredients and store in an airtight container. Refrigerate the fruit and dressing until ready to serve. Right before serving, wash and tear the watercress. Wash the Bibb lettuce and separate into whole leaves. Line salad plates or bowls with the Bibb lettuce. Mix together the citrus fruit, dressing, and watercress. Evenly distribute the citrus mixture on the plates and serve. Serves 8. Preparation Time: 20 minutes Total Time: 20 minutes EASTER BLUEBERRY SALAD 1 large package black cherry jello 2 cups boiling water 3 cans blueberries 15 ounce can crushed pineapple 1/2 cup chopped walnuts 1 package dream whip MIX jello with boiling water. Drain blueberries and add juice to jello. Cool. Set aside 3/4 cup jello and juice; add blueberries, pineapple and nuts to jello. Refrigerate until well set. Mix dream whip as directed on box, then slowly add the cooled 3/4 cup jello and juice to dream whip. Continue beating until lavender in color; put this topping on the salad. FALL FRUIT AND NUT SALAD This salad, with it's pretty colors, unique flavor, and wonderful contrasting texture makes a marvelous beginning to any meal. The sweet-tart dressing makes a perfect complement to the salad greens and blends well with most Thanksgiving staples. While the dressing, greens, cheese, and nuts can be prepared ahead of time and stored in separate containers, the fruit needs to be prepared right before serving or else it will brown and dry out. 1 large head Romaine lettuce, washed and torn into small pieces 1 good eating apple, cored and cubed 1 ripe pear, cored and cubed 1 tangerine, peeled, segmented, and diced 6 ounces shredded Swiss cheese 3/4 cup cashew halves 3/4 cup toasted chopped hazelnuts 3 tablespoons dried cranberries 1/4 cup sugar 3 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1 teaspoon Dijon mustard Pinch salt 2/3 cup vegetable oil TOSS the lettuce, apple, pear, tangerine, cheese, nuts, and dried cranberries in a large bowl. In a medium bowl, beat together the sugar, juices, mustard, and salt until smooth. Slowly beat in the oil to form a smooth dressing. Toss the salad with the dressing and serve immediately. The dressing can be made up to 24 hours in advance, and remixed before tossing with the salad. Serves 10. Preparation Time: 15 minutes Total Time: 15 minutes HEARTS AND FLOWERS SALAD This salad can be made in minutes and is one of the most elegant and feminine of salads imaginable. Perfect for a ladies luncheon, bridal or baby shower, or even romantic dinner, this is one salad that will make your guests feel extra special. This salad mixes simple ingredients for an elegant salad that is sure to make your guests feel extra special. We used whole pansies and rose petals in our salad, but there are a wide variety of edible flowers available. When choosing your flowers, make sure that the flowers are edible and have not been exposed to herbicides or pesticides. They can come from your own garden, a florist who specializes in edible flowers, or even from your local grocery store, many which carry edible blossoms all year long. 3/4 cup extra virgin olive oil 1/2 cup red wine vinegar 2 crushed garlic cloves 1 teaspoon crumbled dried Italian herbs 1/2 teaspoon sugar 1/2 teaspoon salt Freshly ground black pepper 5 cups mixed greens 3 ounces thinly sliced Cheddar cheese, cut into small and medium heart shapes 2 ounces shaved ham, cut into small and medium heart shapes Edible flowers, flower petals, and buds PLACE the olive oil, vinegar, garlic, herbs, sugar, salt, and pepper in a medium cruet or jar with a tight fitting lid. Shake briskly until mixed. Refrigerate until ready to serve. Wash the greens well and spin dry. Place the greens in a bowl and toss gently to mix. Add the Cheddar and ham hearts and toss. Very carefully wash the flower petals and buds. Shake to dry and toss gently with the salad. Shake the dressing well and pour over the salad or serve on the side. Serves 6. Preparation Time: 10 minutes Total Time: 10 minutes HONEY LIME FRUIT SALAD This simple dressing is really good with fresh fruit. Pick the best fruits of the season. One real luxury for your guests is to include the fresh cherries that are in season now. Pit them carefully, add a lot to the salad, and you'll be a smash! 1/4 cup fresh lime juice 1/2 cup honey BLEND well with wire whisk. Use to dress about 8 cups any combination of fresh fruit. A good combination I like is pitted Bing and Rainier cherries, raspberries, honeydew melon balls, and chunks of peaches and nectarines. Serves 6. SOUTH OF THE BORDER SALAD This salad is a really nice treat in comparison to your typical garden salad. It mixes unique ingredients with a very different dressing. Prepare the fruits and vegetables and store them separately (coat the avocado in the lime juice before storing) and mix together right before serving. Salad: 3 large ripe Haas avocados, peeled and thinly sliced freshly squeezed lime juice 1 large head curly leaf lettuce 1 head radicchio 4 seedless oranges, peeled and sliced thinly 1 jicama, peeled and shredded 1 cup halved seedless green grapes 1 cup halved seedless red grapes Dressing: 1 very ripe haas avocado 1/3 cup freshly squeezed orange juice 1/4 cup fresh lime juice 2 tablespoons honey salt and pepper to taste crushed red pepper to taste SQUEEZE lime juice onto each slice of avocado and make sure the entire surface is covered. In a large flat bowl or individual salad dishes, place a ring of green lettuce leaves around the outside. In the center, place a ring of radicchio leaves. Arrange the avocado and orange slices on the green lettuce. Place the jicama on the radicchio. Sprinkle the grapes over the top. In a blender puree all of the dressing ingredients until smooth. Drizzle over the salad. SPRING SALAD Full of spring flavors, colors, and ingredients, this fun salad is bursting with taste. Other fun additions are fresh raspberries, sliced kiwi, sliced mushrooms, snow pea pods, or mandarin orange slices. The dressing can be prepared up to 48 hours in advance, but the salad should be mixed together right before serving. 3 cups washed baby spinach leaves 3 cups washed and torn salad greens 1 cup sliced strawberries 1 medium red onion, thinly sliced 1/4 cup sliced almonds 1/4 cup orange juice 2 tablespoons honey 1 teaspoon Dijon mustard 1/2 teaspoon poppy seeds Salt Pepper 2 tablespoons olive oil TOSS together the spinach leaves, salad greens, strawberries, onion, and almonds in a large bowl. Mix together the orange juice, honey, mustard, poppy seeds and salt and pepper to taste in a small bowl until well mixed. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad or serve on the side. Serves 6. Preparation Time: 10 minutes Total Time: 10 minutes STRAWBERRY-CANTALOUPE SALAD WITH MARSHMALLOW DRESSING Add some strawberries and a few more simple ingredients and it becomes great! You can also skewer the melon and berries and use the sauce as a dipping sauce rather than making it a salad. 1 large ripe cubed cantaloupe 1 pint hulled and halved strawberries 3/4 cup marshmallow cream 2 tablespoons freshly squeezed orange juice Freshly grated zest from one orange Pinch salt TOSS together the cantaloupe and strawberries in a large bowl. In a small bowl mix together the marshmallow cream, orange juice, orange zest, and salt until smooth. Pour over the cantaloupe mixture. Serve immediately, or chill for up to 6 hours before serving, tossing well before serving. Serves 8. Preparation Time: 10 minutes Total Time: 10 minutes STRAWBERRIES, ROSES AND CHAMPAGNE A great salad for any special occasion, the strawberries and roses make for a gorgeous, yet very easy to prepare dish. The champagne and roses gently accent the natural sweetness of the strawberries for a dish she will never forget. Make sure to use organic rose petals especially grown to be eaten. Your local florist, grocery store, farmer's market, or even garden should have some pesticide and chemical free roses. Sparkling grape juice can be used in place of the champagne if desired. 4 cups sliced strawberries 1/3 cup dry chilled champagne 20 rose petals TOSS the strawberries and champagne together. Chill until ready to serve if making in advance. Before serving, toss with the rose petals. Serve in pretty clear dishes. Serves 4. Preparation Time: 5 minutes Total Time: 5 minutes TOSSED SALAD MEXICALI This is one fantastic salad! It makes a great light lunch, or accompaniment to enchiladas, tostadas, quesadillas, tacos, or any other Mexican inspired dish. We argue back and forth about whether it is better with romaine lettuce or iceberg lettuce…so feel free to mix and match. 4 teaspoons fresh lime juice 1 teaspoon ground cumin 1 crushed garlic clove salt & pepper 1/4 cup vegetable oil 8 cups chopped romaine lettuce 2 medium diced tomatoes 1 large peeled and chopped papaya 1 cup halved black olives WHISK together the lime juice, cumin, garlic, salt, and pepper in a small bowl. Slowly whisk in the oil until smooth and blended. Toss the remaining ingredients in a large bowl. Add the dressing and toss well. Serve immediately. Serves 8. Preparation Time: 10 minutes Total Time: 10 minutes