Symphony Splash Salad Food

SYMPHONY SPLASH SALAD

Steps:

• Mix the dressing ingredients together and set aside.
• Place salad ingredients in a large serving bowl and toss gently with dressing.
• I usually double or triple dressing (not the shallots though)and serve additional dressing on the side.

BUTTERNUT SQUASH AND FARRO SALAD

Steps:

• Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes.
• Meanwhile, rinse the farro and place in a medium saucepot. Add 2 cups water, the cider, bay leaves and a pinch of salt and bring to a boil. Reduce to a simmer and cook until tender, 15 to 30 minutes. Drain and cool.
• Whisk together the oil, vinegar, Dijon, honey and orange zest and juice in a large bowl, then season with salt and pepper. Add the farro, roasted squash, arugula, parsley, pistachios and Parmesan and toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

BUSY DAY SALAD

Steps:

• Dissolve jello in boiling water.
• Add sherbert, stirring until melted.
• Add drained oranges.
• Pour into an 8x8 square pan.
• Sets up in 30 minutes!