Fugi Salad Food

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FUJI APPLE SALAD



Fuji Apple Salad image

This delicious meal-sized salad is inspired by Panera's Fuji apple salad with fresh apple slices, gorgonzola, tomatoes, pepitas and a white balsamic vinaigrette.

Provided by Brittany Mullins

Categories     Lunch/Dinner

Time 25m

Number Of Ingredients 8

6 cups spring mix (romaine and/or baby spinach (a blend is nice))
1 large Fuji or Honeycrisp apple (sliced or chopped)
2 4-6 oz grilled chicken breasts, thinly sliced
1/4 cup crumbled gorgonzola cheese
1/4 cup red onion (thinly sliced)
1/4 cup cherry tomatoes (chopped)
1/4 cup pepitas or toasted pecans
white balsamic vinaigrette (to taste)

Steps:

  • Grill chicken breasts if you haven't already. See notes above for how to grill the chicken. This step can be done up to 2 days in advance. Just keep grilled chicken breasts in the fridge until ready to prep the salad.
  • Divide greens among two individual plates and top with remaining ingredients. Add dressing to taste and enjoy.

Nutrition Facts : ServingSize 1 /2 of recipe, Calories 415 kcal, Sugar 12 g, Fat 20 g, Carbohydrate 21 g, Fiber 7 g, Protein 42 g

BETTY'S FUMI SALAD



Betty's Fumi Salad image

This is The Pot Luck Favorite! My mom always receive raves from this recipe. People inevitably want a copy of it as it's so delicious and easy to make. One recipe will feed a LOT of people. This is super-good in the summer or to take to a pot luck. Enjoy!

Provided by John Padfield

Categories     Fruit

Time 30m

Yield 15-20 serving(s)

Number Of Ingredients 10

1 head cabbage, chopped fine
8 green onions, chopped fine
8 teaspoons slivered almonds, toasted
8 teaspoons sesame seeds, toasted
1 (3 ounce) package ramen noodles, crushed (discard flavor packet)
6 teaspoons rice vinegar
4 teaspoons sugar
3/4 cup oil
1 teaspoon pepper
2 teaspoons salt

Steps:

  • Mix cabbage and onions and refrigerate until ready to serve.
  • Then stir in almonds, seeds, and crushed noodles.
  • Pour dressing over all.

FUJI APPLE SALAD WITH BACON, PECANS AND MAPLE-YOGURT DRESSING



Fuji Apple Salad with Bacon, Pecans and Maple-Yogurt Dressing image

The combination of apple, bacon, pecan and arugula is up there in the "things that go together" culinary pantheon. The maple-yogurt dressing is creamy, slightly sweet and will become your new go-to for salads.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 slices thick-cut bacon, diced
2 Fuji apples
5 ounces arugula
3/4 cup unsalted roasted pecan halves
1/4 cup plain whole-milk yogurt
2 teaspoons chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
2 teaspoons fresh lemon juice
1 clove garlic, pressed
Pinch each of kosher salt and freshly ground black pepper

Steps:

  • Prepare the salad: Heat a medium skillet over medium high heat. Add the bacon and cook, stirring often, until just crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate. Meanwhile, halve and core the apples, then thinly slice. Transfer to a large bowl.
  • Make the dressing: Combine all of the ingredients in a jar or container with a lid. Cover and shake to combine.
  • Finish the salad: Add the arugula, pecans and bacon to the large bowl. Add as much dressing as you like, toss to coat and serve.

SWEET FUYU PERSIMMON SALAD



Sweet Fuyu Persimmon Salad image

Got this off the internet. Turned out to have a very nice flavor and was beautiful. I also enjoyed the textures together. Be sure to use the firm, flat, non-astringent "Fuyu" persimmon NOT the squishy dry out your mouth kind.

Provided by Engrossed

Categories     Tropical Fruits

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

4 fuyu persimmons, peeled and cut into small cubes
1 cup pomegranate seeds
1/4 cup pecans, chopped coarsely and toasted
2 tablespoons fresh squeezed orange juice

Steps:

  • If you need to toast the pecans, you can do so in a dry frying pan on the stove top or in the oven on a cookie sheet.
  • Stove top would be over medium heat constantly stirring for a few minutes until lightly browned.
  • Oven at 350 for about 5 minutes, make sure to check after a few minutes and give them a toss. Let cool.
  • Gently fold ingredients together.
  • Recommended to serve at room temperature.
  • refrigerate leftovers.

Nutrition Facts : Calories 86.5, Fat 5.4, SaturatedFat 0.5, Sodium 1.4, Carbohydrate 9.8, Fiber 2.4, Sugar 6.8, Protein 1.4

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To make Fugi salad, melt butter in a pan and toast the almonds in it. In a bowl, add onions, cabbages, almonds and broken ramen noodles. Mix them well and add some oil, …
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