Creole Autumn Salad Food

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 SALAD

Steps:

• In a medium bowl, combine carrots, pecans, raisins and enough French dressing to moisten. Mix lightly and chill.
• Drain pears, reserving 2 tablespoons syrup. In a small bowl, combine reserved syrup, dates and softened cream cheese and mix until well blended.
• Fill each pear half with cream cheese mixture. Spoon the carrot mixture onto 6 salad plates covered with lettuce leaves and place one pear half on each plate.

AUTUMN WALDORF SALAD

Steps:

• Mix yogurt and brown sugar together in a bowl to make dressing.
• Combine pear, apple, celery, raisins, cranberries, and walnuts in a bowl. Add dressing and toss well to combine. Sprinkle cinnamon and nutmeg on top.
• Chill salad before serving, at least 30 minutes.

AUTUMN SALAD WITH CARAMEL-SESAME DRESSING

Steps:

• Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
• Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.

CREOLE SALAD

Steps:

• Coarsely chop the tomatoes, green pepper and olives.
• Whisk together the remaining ingredients.
• Toss with vegetables.

CREOLE CAESAR SALAD

Steps:

• To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.
• To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.
• In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.
• Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.

AUTUMN SALAD WITH BLEU CHEESE

Steps:

• Combine the first 6 ingredients in a jar. Cover and shake
• vigorously. Chill to blend flavors. Before preparing salad, chop the
• apples and put a little of the dressing on the apples to prevent
• them from browning. Shake dressing again and toss with salad greens,
• drained apples, and bleu cheese. Garnish with toasted pecans.

CREOLE AUTUMN SALAD

Steps:

• Preheat oven to 350 degrees F. Sprinkle chicken breasts on both sides with Creole seasoning.
• Heat 2 tablespoons of the oil in large skillet over medium-high heat until hot. Place chicken in single layer in skillet. Cook 3 to 5 minutes on each side or until browned. Place chicken in baking dish, cover and bake 15 to 20 minutes or until done. Set skillet aside.
• While the chicken bakes, pierce potatoes several times with a fork. Cook in microwave on HIGH 4 to 5 minutes or until just tender. Cool slightly; peel and dice.
• Place the remaining oil, potatoes, apple, celery and undrained tomatoes in skillet used for chicken. Place over medium heat and cook 3 to 4 minutes or until celery is crisp-tender. Remove from heat; stir in vinegar, mustard and salt.
• Cut each chicken breast into thin slices. For each serving, top 1 cup lettuce with about 1 cup apple-sweet potato mixture, 1 sliced chicken breast and 1 tablespoon pecans.

CREOLE SALAD

Steps:

• Coarsely chop the tomatoes, green pepper and olives.
• Whisk together the remaining ingredients.
• Toss with vegetables.

AUTUMN SALAD WITH RED WINE VINAIGRETTE

Steps:

• Combine first 9 ingredients in a bowl, stirring with a whisk.
• Combine salad greens, romaine lettuce, Asian pear, apple, and red onion in a large bowl. Drizzle with vinaigrette, and toss well to coat. Sprinkle with crumbled goat cheese.
• Serve immediately.