Green Gold Salad Food

GREEN AND GOLD SALAD

Steps:

• In a large bowl mix all together, chill and serve.

GREEN AND GOLD SALAD

Steps:

• 1. Steam the asparagus until crisp-tender and plunge into cold water to stop cooking. Zest the orange and then peel and cut into segments, (catch any juice in a bowl and also squeeze any remaining juice from what is left after segmenting). Peel and seed the avocado and cut into chunks.
• 2. Place all of the salad ingredients in a medium bowl and set aside to make vinaigrette.
• 3. In a small bowl, whisk all vinaigrette ingredients together except salt,pepper and oil. Whisk oil in slowly until emulsified. Taste and adjust seasoning to your liking. If the oranges are tart, you might want to add a little sugar. Or you may want to increase mustard slightly. Just make it to your taste.
• 4. Toss salad ingredients with some of the dressing to coat, and serve as is or on a small bed of greens. Pass any remaining dressing.

GREEN & GOLD SALAD

Steps:

• Defrost green peas by running under cold water in colander.
• In medium-sized bowl, mix all ingredients.
• Add bacon bits and salt/pepper to your personal tastes.
• Chill for one hour, enjoy.

GOLD AND GREEN SALAD

Steps:

• For Dressing: In a small bowl, stir together mayonnaise, sour cream, lemon juice, and soy sauce; set aside.
• For Salad: Add salad mix to a large salad bowl. Top with mango, avocado, cucumber and green onion.
• Spoon dressing over top. Toss and serve.

THE GREENEST GREEN SALAD

Steps:

• Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
• In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.

GREEN AND GOLD BEAN SALAD

Steps:

• Mix drained beans, celery and dill, and chill.
• Just before serving add nuts, croutons and dressing.