Fall Salads For A Crowd Food
FALL SALAD
Steps:
- To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
- Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
- Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
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.
Nutrition Facts : Calories 500 kcal, Carbohydrate 65 g, Cholesterol 78 mg, Fiber 7 g, Protein 34 g, SaturatedFat 5 g, Sodium 3610 mg, Sugar 36 g, Fat 14 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g
FRUIT SALAD FOR A CROWD
Make and share this Fruit Salad for a Crowd recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 15m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the fruit in a large bowl.
- In a mixing bowl, beat dressing ingredients until smooth.
- Pour over fruit; toss gently to coat.
- Serve immediately.
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