Cape Cod Salad Food
CAPE COD
Vodka and Cranberry! Delicious!
Provided by Annie
Categories Drinks Recipes
Time 2m
Yield 1
Number Of Ingredients 3
Steps:
- Into an old fashioned glass over ice cubes, pour vodka and cranberry juice. Squeeze lime wedge into drink, and then drop the wedge into the drink. Serve.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 12.2 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 2.3 mg, Sugar 10.1 g
CAPE COD CHOPPED SALAD (INA GARTEN BACK TO BASICS)
This is a great salad from Ina Garten's Back to Basics cookbook, 2008. It combines apples, roquefort cheese and toasted walnuts for a flavor blend that is perfect for lunch or dinner. The dressing balances orange juice and maple syrup, mustard and olive oil. Simply superb. Enjoy! ChefDLH
Provided by ChefDLH
Categories Salad Dressings
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
- In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
- For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
- Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
- NOTE: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.
Nutrition Facts : Calories 908, Fat 84, SaturatedFat 22.4, Cholesterol 70.5, Sodium 1121.1, Carbohydrate 22.7, Fiber 4, Sugar 14.8, Protein 19.8
CAPE COD PICNIC SALAD
Make and share this Cape Cod Picnic Salad recipe from Food.com.
Provided by Chris Reynolds
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Toss apples with 1 tbsp lime juice in small bowl. Whisk remaining 2 tbsp lime juice, chutney (or preserves), and mustard together in a large bowl. Gradually whisk in the oil until incorporated. Season with salt and pepper to taste, and reserve 1/4 cup dressing in measuring cup.
- Toss lettuce and watercress with remaining dressing in a large bowl and arrange on a large platter. Arrange apples, turkey, cheddar, walnuts, and cranberries on top of the lettuce. Drizzle salad with remaining dressing.
- Serve or refrigerate for up to 1 hour.
Nutrition Facts : Calories 151.6, Fat 12, SaturatedFat 2.7, Cholesterol 7.4, Sodium 72.2, Carbohydrate 9.1, Fiber 4.2, Sugar 4, Protein 4.4
CAPE COD CHOPPED SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
- In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
- For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
- Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
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- Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
- For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1½ teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
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CAPE COD PICNIC SALAD RECIPE - RECIPETIPS.COM
In a large bowl, whisk remaining lime juice with the cranberry chutney and mustard. Gradually whisk in the oil until incorporated. Add salt and pepper to taste. Then, reserve 1/4 cup for later. In a large salad bowl, toss the lettuce …
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CRANBERRY WALNUT CHICKEN SALAD - REAL FOOD REAL DEALS
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5/5 (7)Total Time 20 minsCategory Main CourseCalories 230 per serving
- Place the chicken in a large pot in a single layer. Pour water over the chicken to cover by an inch (about 6 cups). Cover the pot and bring the water to a boil over medium high heat. Reduce the heat to medium low, and let the chicken simmer gently for 8 minutes. Then use a meat thermometer to see if the chicken has reached an internal temperature of 165 degrees. If it hasn’t reached this temperature, keep cooking it on medium low heat and check every minute or so. Once the chicken has reached 165 degrees, carefully remove it from the pot to a cutting board.
- While the chicken cools a bit, prepare the dressing. In a medium bowl, stir together the mayonnaise, apple cider vinegar, and honey. Set aside.
- In a large bowl, place the chicken, dried cranberries, walnuts, celery, and scallions. Stir to combine, then pour the dressing over the chicken mixture. Sprinkle with salt and pepper to taste.
CAPE COD CHOPPED SALAD RECIPE - GOOD HOUSEKEEPING
Directions. Preheat oven to 400 degrees F. Arrange wire rack in jelly-roll pan. Place bacon on rack and roast 20 to 28 minutes or until browned. Let cool. In large serving bowl, …
From goodhousekeeping.com
Cuisine AmericanTotal Time 35 minsServings 8Calories 345 per serving
From goodhousekeeping.com
Cuisine AmericanTotal Time 35 minsServings 8Calories 345 per serving
- Let cool. In large serving bowl, toss arugula with apples, walnuts, cranberries, and blue cheese.
CAPE COD CHOPPED SALAD AND PROMISES | A BOUNTIFUL KITCHEN
Bake for about 10 minutes or until fragrant. If desired, sprinkle with about 1 tablespoon of sugar right after removing from oven. Remove bacon from package, keeping …
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- Place walnut halves on lined baking sheet. Bake for about 10 minutes or until fragrant. If desired, sprinkle with about 1 tablespoon of sugar right after removing from oven.
- Remove bacon from package, keeping bacon in one slab, lay on cutting board and slice into 1 inch thick slices. Fry in non stick pan over medium high heat, separating pieces as you cook. When bacon is cooked and crispy , remove from heat. Remove bacon from pan with slotted spoon onto a paper towel lined plate. Set aside.
- For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 teaspoon salt, and the pepper in a bowl. Slowly whisk in the olive oil.
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CAPE COD CHOPPED SALAD - BAREFOOT CONTESSA
Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool. In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. For the dressing, whisk together the vinegar, orange zest, orange juice ...
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