Orchard Harvest Salad Food

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ORCHARD SALAD



Orchard Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 head red leaf lettuce
1 head green leaf lettuce
1 teaspoon lemon juice, a wedge
1 crisp red apple, such as McIntosh or Paula Red, thinly sliced
1 Anjou pear, thinly sliced
2 tablespoons apple cider
2 tablespoons cider vinegar
1 teaspoon sugar
1/3 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper
8 ounces sharp cheddar, thinly sliced

Steps:

  • Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.

ORCHARD HARVEST SALAD



Orchard Harvest Salad image

I love Panera Bread®'s Orchard Harvest Salad, but it's only offered seasonally so I came up with this very satisfying copycat version.

Provided by goodeats

Categories     Mixed Greens Salad

Time 10m

Yield 4

Number Of Ingredients 6

4 cups baby lettuce mix
2 pears, sliced
½ cup pecan pieces
½ cup dried cherries
⅓ cup crumbled Gorgonzola cheese
⅓ cup raspberry walnut vinaigrette (such as Ken's Steak House®)

Steps:

  • Mix lettuce, pear slices, pecans, cherries, and Gorgonzola cheese together in a large bowl. Pour vinaigrette over the salad and toss to coat.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 36.3 g, Cholesterol 15 mg, Fat 14.9 g, Fiber 6.2 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 440.1 mg, Sugar 24.5 g

HARVEST SALAD



Harvest Salad image

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.

Provided by Anonymous

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

½ cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
½ cup dried cranberries
½ cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
½ red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
⅓ cup walnut oil
freshly ground black pepper to taste
salt to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
  • In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 22.1 g, Cholesterol 8.4 mg, Fat 27.1 g, Fiber 5.4 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 206.7 mg, Sugar 12.7 g

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