Bettys Strawberry Mandarin Salad Food

STRAWBERRY MANDARIN CHICKEN SALAD

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook chicken in drippings 6-8 minutes on each side or until a thermometer reads 170°; cut into bite-size pieces., Place lettuces on a large serving platter. Arrange chicken, oranges, tomatoes, strawberries, avocados, croutons, green onions, cheese and bacon over lettuce. Serve with salad dressing.

MANDARIN MIXED GREENS SALAD

Steps:

• In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
• In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
• In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

BETTY'S STRAWBERRY-MANDARIN SALAD

Steps:

• Wash and dry lettuce and tear into small pieces.
• Mix dressing and chill.
• For almonds: Beat egg white until foamy. Add sugar 1 Tbls at at time while beating egg white. Beat until stiff. Add almonds and mix well. Spread on buttered cookie sheet. Bake 325 until golden, turning with large spatula every 6 minutes. it may take 20-25 minutes. Don't give up. They will be crunchy when cool.
• Add the dressing and almonds right before serving.

STRAWBERRY AND MANDARIN SALAD

Steps:

• Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside.
• Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.

STRAWBERRY-ORANGE PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt; drain. Cool.
• Mix dressing and mayo until blended. Add pasta and onions; toss to coat. Gently stir in fruit.
• Refrigerate 1 hour.

BLUEBERRY AND ORANGE SPINACH SALAD

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.
• Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with wire whisk until well blended.
• In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans. Serve immediately.

BETSY'S MANDARIN ORANGE SALAD

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
• In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
• In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

BETTY'S SALAD

Steps:

• Layer salad ingredients in order listed below.
• Half (1/2) Package Spinach
• Six (6) Hard Boiled Eggs, sliced
• One (1) Can Bean Sprouts, drained
• 1-2 Cans Water Chestnuts, drained and sliced (optional, depending on the recipe you follow
• Add crumbled bacon.
• Mix dressing in blender and pour over salad.
• Keep all ingredients refrigerated.