Autumn Tossed Salad Food

THAI WATERFALL BEEF SALAD - A FEAST OF FLAVOR!

Steps:

• Gather the ingredients.
• Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
• For the ground sticky rice (instead of peanuts): Place 2 tablespoons uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder , or pounding into a powder with pestle and mortar.
• Combine all dressing ingredients together in a cup or mixing bowl , stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.
• Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
• If oven-broiling the steak: Set oven to broil setting. Place steak on a broiling pan or on a foil or parchment paper-lined baking sheet. Place in oven on the second-to-highest rung. Broil 5 to 7 minutes per side, or until steak is well done on the outside but still pink on the inside.
• While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
• When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. Enjoy.

10 BEST AUTUMN SALADS (+ EASY MENU)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an autumn salad in 30 minutes or less!

AUTUMN TOSSED SALAD

Steps:

• In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Cover and refrigerate for 1 hour or until chilled., In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat.

YOUR BASIC TOSSED SALAD

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

AUTUMN FARMERS' MARKET SALAD

Steps:

• Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or roomtemperature squash over salad. Drizzle with pomegranate molasses and serve.
• A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets, and from adrianascaravan.com.

AUTUMN TOSSED SALAD

Steps:

• In a blender, combine the lemon juice, sugar, onion, mustard and salt.
• While processing; gradually add oil in a steady stream.
• Stir in poppy seeds.
• Transfer to a small pitcher or bowl.
• Cover and refrigerate for 1 hour or until chilled.
• In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries.
• Drizzle with dressing and toss to coat.

AUTUMN SALAD PLATE (MOOSEWOOD)

Steps:

• Preheat the oven to 400°F Lightly oil a rimmed baking sheet.
• Scrub the winter squash and peel it , if desired; otherwise keep skin on. Halve the squash through the stem end and scoop out the seeds. Cut the halves horizontally into 1/2" slices. Small squash give you nice crescents, but if the squash is large, cut the slices into halves or thirds. In a large bowl, toss the squash pieces with the oil. Lay the squash out on the prepared baking sheet about 1/2" apart, and sprinkle with salt. Bake until easily pierced with a fork, about 20 minutes. Remove from the oven and set aside to cool.
• While the squash bakes, spread the pepitas out on a small baking tray and, if they are not already salted, sprinkle with salt. Toast in the oven for about 5 minutes, or until somewhat puffed and crunchy. Set aside to cool.
• Slice or cube the cheese. Quarter the pears lengthwise, remove the core, and slice thinly. To keep the cut surfaces of the pears from turning brown, sprinkle them with lemon juice. Make the dressing (see instructions below).
• On a large platter or individual plates, make a bed of the greens. Arrange the roasted squash, pear slices and cheddar on top. Drizzle on the dressing and sprinkle with the toasted pepitas and cranberries.
• To Make the Pear-Thyme Dressing: Core the pear and cut it into chunks, no need to peel it.
• Put the pear, thyme, water, vinegar, salt and black pepper into a blender and puree. With the blender running, slowly pour in the oil.
• Taste, and add mustard and honey or maple syrup, if desired.

SHERRY'S AUTUMN TOSSED SALAD

Steps:

• In a blender, combine lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil. Stir in poppy seeds. Transfer to small bowl. Refrigerate 1 hr.
• In large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries.
• Drizzle with dressing, toss to coat.