Crunchy Triple Green Salad Food

CRUNCHY TRIPLE-GREEN SALAD

Steps:

• SWEET/SOUR DRESSING: Mix all ingredients together and shake well to mix.
• SALAD: Cut romaine lettuce across the head into 1/2 inch strips. Then cut strips in thirds.With knife, slice very thin slices from head of cabbage, forming long strings; cut cabbage strings into thirds.(Do NOT use food processor or grater for this process, as they won't toss as well with the romaine.).
• *** Note: The lettuce and cabbage should toss together so well that (after adding all the ingredients) some people may not realize that the salad has cabbage in it.
• After snapping off tough end, cut asparagus into 1-inch pieces. Microwave on High for 30 seconds. Rinse in cold water and drain.Add to bowl.
• Remove stings, if any, from sugar snap peas. Microwaveon High for 1 minute. Rinse in cold water and drain well. Add to bowl.
• Cut florets from top of broccoli. Chop into small pieces. Add to bowl.
• Add all other ingredients, except tomatoes. Refrigerate.
• Just before serving, add the tomatoes and most (if not all) of the Sweet/Sour dressing; toss to mix well. Serve within 30 minutes after dressing has been added.
• ALTERNATE INGREDIENT ADDITIONS: Red bell pepper strips, thawed green peas, cauliflower pieces, radish slices, julienned yellow squash, or thinly sliced and quartered cucumbers. Just keep ingredients light, airy, colorful, and similar in size so that no one ingredient is visually dominant.(Sugar snap peas should be the largest ingredient, and you may cut these in half if you wish.).

GREEN CHILE BURGER WITH CRUNCHY AVOCADO SALAD

Steps:

• Heat the grill to high.
• Brush the chiles with oil and season with salt and pepper. Grill until blistered on all sides and soft, about 12 minutes. Remove the chiles from the grill, place in a bowl, cover with plastic wrap and let sit 15 minutes. Peel, stem and seed the chiles. Slice the chiles and set aside.
• Make 4 loosely-packed burger patties by tossing some of the meat from hand to hand. press your thumb into the center of each patty to make a little well. (At this point, you can chill or even freeze the burgers briefly so that they hold their shapes better when cooked.) Brush with oil and season with salt and pepper. Grill until slightly charred on both sides and cooked to medium doneness, about 8 minutes. Top each burger with 2 slices of cheese, close the cover of the grill and continue cooking for about 30 seconds or until the cheese just melts. Put the buns on the grill, cut side down and grill until slightly charred, about 15 seconds. Place the burgers on the bottom half, put a few slices of the poblano on top of the cheese and cover with the burger tops.

SWEET AND CRUNCHY GARDEN SALAD

Steps:

• Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
• Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
• Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
• Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.

CRUNCHY GREEN SALAD

Steps:

• After preparing all vegetables, place in large bowl.
• Dressing- Blend the yoghurt, vinegar and salt and pepper in blender.
• Stir in cheese.
• Pour over vegetables and toss well.
• Marinate 1 hour before serving.

CRUNCHY LETTUCE SALAD

Steps:

• Combine almonds, chow mein noodles and sesame seeds in a baking pan. Bake, uncovered, at 350° for 8-10 minutes or until lightly toasted; set aside. , In a jar with tight-fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. In a large bowl, toss lettuce, onions and bacon. Just before serving, add almond mixture and dressing; toss.

CRUNCHY APPLE-PECAN SLAW

Steps:

• In a large bowl, toss the cabbage, apples, pecans, raisins and onions. In a small bowl, whisk the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.

SWEET AND CRUNCHY SALAD

Steps:

• Place noodles in a bowl of warm water and soak for 15 minutes or until soft.
• Whisk together the oil, sugar, vinegar and seasoning packs.
• Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds.
• Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving.

TRIPLE CRUNCH APPLE SALAD

Steps:

• In a medium-sized bowl, combine apples, celery, dates, and orange juice. Stir well to coat evenly.
• In a separate bowl, whisk together sour cream, mayonnaise and whipped topping. Pour over apple mixture and blend until thoroughly mixed.
• Chill for several hours. Add nuts just before serving.