Salad Recipes
SPICED CHERRY SALAD
1 Cup Graceland dried Tart Cherries
1 (11oz.) Can Mandarin Orange Sections, Drained
2 Kiwi Fruit, Peeled and Sliced
¼ Cup Orange Juice
¼ Cup Powdered Sugar
¼ tsp. Ground Cinnamon
¼ Cup Slivered Almonds, Toasted
In medium bowl, combine cherries, mandarin orange sections and kiwi slices; set aside. In small bowl, combine orange juice, powdered sugar and cinnamon; pour over fruit mixture, tossing to coat well. Cover; chill at least 2 hours to blend flavors. Sprinkle with almonds before serving.
YIELD: 6 SERVINGS
CARROT & CRANBERRY SLAW
2 ½ Cups Grated Carrots
½ Cup Grated Cabbage
1 tsp. Salt
3oz. Yellow Raisins
3oz. Graceland dried Cranberries
Mayonnaise Thinned With Cream
Blend carrots, cabbage, salt and cranberries in a crisper. Moisten liberally with mayonnaise thinned with cream. Toss lightly and refrigerate for a least 2 hours. Serve with fresh sprig of dill or mint.
WALDORF SALAD
1 Cup Finely Chopped Celery
1 Cup Chopped Red Apples
½ Cup Graceland dried Cherries
1 Cup Mandarin Oranges, Drained
½ Cup Graceland dried Julienne Sliced Banana
½ Cup Chopped Nuts
¼ Cup Sour Cream
¼ Cup Mayonnaise
½ tsp. Honey
Combine celery, fruits and nuts. Mix sour cream, mayonnaise and honey together. Fold into fruit mixture. Serve chilled on lettuce leaf or in lettuce-lined bowl.
FRUIT SALAD WITH DRIED CHERRIES
DRESSING
¼ Cup Mayonnaise
1 Tbsp. Sugar
½ Cup Whipping cream or plain yogurt
1 tsp. Lemon juice
Dash Salt
FRUIT
1 Cup Chopped apple
1 Cup Chopped yellow apple
1 Large Banana, sliced
½ Cup Chopped toasted almonds
½ Cup Coconut
½ Cup Graceland dried cherries
In a mixing bowl, combine mayonnaise, sugar, lemon juice and salt. With electric mixer whip the cream until soft peaks form; fold into the mayonnaise. (If using yogurt, stir in the mayonnaise).
Gently fold in the apples, banana, almonds, ½ Cup coconut and ½ Cup Graceland dried cherries. Cover and chill.
SALAD
Line a salad bowl with lettuce leaves; spoon in the chilled fruit mixture. Garnish with 2 Tablespoons coconut and 2 Tablespoons Graceland dried cherries.
DRIED CHERRY SPINACH SALAD
½ Cup Olive oil
½ Cup Granulated sugar
2 ½ Tbsp. Vinegar or lemon juice
5 Tbsp. Chili sauce
Dash Black pepper
2 Hard-cooked eggs, peeled and chopped
4 to 6 Slices Bacon, fried and crumbled
½ Lb. Fresh mushrooms, sliced
½ Cup Sliced water chestnuts
½ Cup Graceland dried tart cherries
10 oz. Fresh spinach, stems removed, rinsed and drained
In a jar with a lid, combine oil, sugar, vinegar, chili sauce and pepper. Cover and shake well. Refrigerate, covered, at least 1 hour to let flavors blend. Just before serving, combine spinach, eggs, bacon, mushrooms, water chestnuts and cherries in a large serving bowl; toss well. Shake salad dressing well before mixing into spinach mixture.
YIELD: 6 SERVINGS
VEGGIE DIP
1 Cup Chopped Graceland dried tart cherries
½ Cup Crumbled blue cheese (about 2 ounces)
½ Cup Chopped walnuts
1 Cup Lite sour cream
¼ Cup Mayonnaise
In a medium bowl, combine cherries, blue cheese and walnuts. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors. Serve with vegetable dippers, such as celery, carrots, cauliflower, cucumber, broccoli, green or red bell pepper.
YIELD: ABOUT 2 CUPS DIP
CHERRY NUGGET AND CARROT SALAD
2 Cups Chopped or Coarsely Ground Carrots
¼ Cup Finely Diced Celery
½ Cup (2ozs.) Graceland dried Cherries
½ Cup Lite Salad Dressing
½ Cup Walnut of Pecan Pieces, Optional
Toss all ingredients together until well-mixed. Serve in glass bowl, or in lettuce cups.
CHEERY CHERRY CHICKEN SALAD
2 Cups Cubed cooked chicken
½ Cup Graceland dried tart cherries
¼ Cup Chopped walnuts
3 Sliced green onions
½ Cup Mayonnaise
¼ Cup Plain yogurt
1 Tbsp. Lemon juice
½ tsp. Dried oregano
Freshly ground black pepper, to taste
Lettuce leaves
In a large bowl, combine chicken, cherries, walnuts and onions; mix well. In a small bowl, combine mayonnaise, yogurt, lemon juice, oregano and pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours. Serve on lettuce. Garnish with chopped fresh parsley, if desired.
YIELD: 2 MAIN-COURSE SERVINGS
PARTY PASTA SALAD
8 oz. Bow-tie pasta (3 cups)
¾ Cup Graceland dried tart cherries
½ Cup Chopped carrots
½ Cup Chopped cucumber
¼ Cup Chopped green onions
¼ Cup Red wine vinegar
3 Tbsp. Vegetable oil
2 Tbsp. Lemon juice
2 Tbsp. Dijon-style mustard
1 tsp. Dried basil
½ tsp. Dried Oregano
¼ tsp. Dried Thyme
Freshly ground black pepper, to taste
Cook pasta according to package directions. Drain well. In a large bowl, combine pasta, cherries, carrots, cucumber and green onions; mix gently. In a small bowl, combine vinegar, oil, lemon juice, mustard, basil, oregano, thyme and pepper; mix well. Pour over pasta mixture; mix gently. Refrigerate, covered, at least 2 hours, or overnight. Mix gently before serving.
YIELD: 8 SERVINGS
APPLE SALAD WITH LEMON-POPPY SEED DRESSING
DRESSING
¼ Cup Mayonnaise
2 Tbsp. Frozen lemonade soak in water 5 min., drain concentrate, undiluted
½ tsp. Sugar
1 tsp. Poppy seeds
SALAD
8 oz. Graceland dried sliced apples
½ Cup Graceland dried blueberries
1 Cup Cantaloupe balls
Leaf lettuce
Combine and refrigerate. Arrange apple slices and fruit on lettuce. Drizzle with lemon dressing before serving.
YIELD: 4 SERVINGS
MANDARIN SALAD
½ Cup Sliced Almonds
3 Tbsp. Sugar
½ Head Green Leaf Lettuce
½ Head Romaine Lettuce
1 Cup Chopped Celery
2 Whole Green Onions, Chopped
1 (11oz.) Can Mandarin Oranges, Drained
1 Cup Graceland dried Cherries
DRESSING
½ tsp. Salt
Dash Pepper
¼ Cup Vegetable Oil
1 Tbsp. Chopped Parsley
2 Tbsp. Sugar
2 Tbsp. Vinegar
Dash Tabasco Sauce
In small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in airtight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving, add almonds, oranges and Graceland dried cherries. Toss with the dressing.
FRUIT SALAD WITH DRIED CHERRY VINAIGRETTE
3 Tbsp. Graceland dried Cherry Vinegar
4 Tbsp. Vegetable Oil
¼ tsp. Salt
¼ tsp. Black Pepper
1 Cup Graceland dried Cherries
1 Small Apple, thinly sliced
1 Small Orange, peeled and cut into sections
¼ Cup Whole Salted Cashews
1 ½ Cup Belgian Endive
1 ½ Cup Spinach
1 ½ Cup Boston lettuce Salad Greens
For dressing; whisk together vinegar, oil, salt and pepper. Arrange greens on serving plate, add cherries, fruits and cashews. Serve with vinaigrette dressing.
YIELD: 4-5 SERVINGS
DRIED CHERRY VINEGAR
Combine 1 cup of Graceland dried cherries with 2 cups of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container.
YIELD: 2 CUPS
CHICKEN SALAD WITH DRIED CHERRIES
2 Lbs. Boneless Chicken - Poached
3 Stalks Celery
1 Bunch Green Onions, Thinly Sliced
¾ Cup Graceland dried Cherries
DRESSING
1 Cup Mayonnaise
½ tsp. Dijon-Style Mustard
2 tsp. Sugar
White Pepper to Taste
Pinch Tarragon
Dice celery and green onion. Dice chicken into squares. Combine all sauce ingredients. Mix in celery, onion and chicken. Fold in ¾ cup Graceland dried cherries. Chill one hour; serve on croissant.
YIELD: 6-8 SERVINGS
EAST INDIAN RICE SALAD
2 Cups Cooked Brown Rice
1 Cup Cooked Wild Rice
1 Cup Graceland dried Tart Cherries
¼ Cup Thinly Sliced Celery
¼ Cup Thinly Sliced Green Onions
¼ Cup Chopped Pecans
¼ - ½ Cup Plain Low fat Yogurt, to taste
Salt and Pepper, to taste
1 Can (11oz.) Mandarin Oranges, Drained
½ Cucumber, Peeled, Halved Lengthwise, Seeded and Sliced
In large serving bowl, combine brown rice, wild rice, cherries, celery, green onions and pecans; mix well. Stir in yogurt. Season with salt and pepper. Arrange orange sections and cucumber slices in a decorative pattern on top of the salad. Refrigerate, covered, several hours to blend flavors before serving.
YIELD: 8 SERVINGS
DRIED BLUEBERRY CHICKEN SALAD
3 Cups Diced Cooked Chicken
½ Cup Graceland dried Blueberries
1/3 Cup Slivered Almonds, Roasted
½ Cup Mayonnaise
½ Cup Dairy Sour Cream
2 Tbsp. Orange Marmalade
½ tsp. Salt
Dash Pepper
Lettuce Leaves
Orange Slices
Combine chicken, Graceland dried blueberries and almonds. Combine mayonnaise, sour cream, orange marmalade, salt and pepper; add to chicken mixture and toss well. Cover and chill. Serve on lettuce leaves and garnish with orange slices if desired.
YIELD: ABOUT 4 SERVINGS
DUCK SALAD WITH DRIED CRANBERRIES AND PECANS
1 4-4 ½ Lbs. Duck
1 Diced Carrot
1 Diced Onion
10 Italian Parsley Stems
7 Whole Black Peppercorns
2 Stalks Diced Celery
2 Bay Leaves
2 Sprigs Fresh Thyme
Remove tail from duck and discard. Place duck in large stock pot and cover with water. Add carrot, celery, onion, bay leaves, parsley stems, thyme and whole black peppercorns. Bring to simmer. Skim off foam that develops and continue to simmer for about 3 hours. Remove duck and cool to room temperature. Strain stock and reserve 1 cup. Chill remaining stock, remove fat and freeze to use at another time.
½ Cup Celery, Diced
½ Cup Chopped Pecans, Toasted
1 Tbsp. White Wine
1 Tbsp. Tarragon
½ Cup Cranberries
½ Cup Green Onions, Sliced thin
½ Cup Mayonnaise
1 Tbsp. Honey
¼ tsp. Salt & Pepper
Strip duck meat from cooled whole duck and cut into bite size pieces. Combine with celery, green onion, pecans, mayonnaise, vinegar, honey, tarragon, salt & pepper. Stir to combine. Heat reserved duck stock and add ½ Cup Graceland dried Cranberries. Let set for a few minutes, then add to duck mixture. Stir to combine and chill until ready to serve. Serve as an appetizer or main course with salad greens, inside pastry shells or crousades, or as a sandwich filler.
WARM DUCK AND DRIED CHERRY SALAD
DRESSING
4 Tbsp. Minced Shallots
2 Tbsp. Butter
4 Tbsp. Dried Cherry Vinegar
2 tsp. Sugar
1 tsp. Orange Zest
1 Garlic Clove, Minced
½ Cup Orange Juice
2 Tbsp. Vegetable Oil
2 tsp. Chopped Tarragon
⅛ tsp. Salt
⅛ tsp. Pepper
Sauté shallots and garlic in butter. Whisk together orange juice, vinegar, oil, sugar, tarragon, zest, salt and pepper; add to shallots and garlic. Heat dressing and serve warm.
SALAD
8 Cups Torn Boston lettuce
1/3 Cup Thinly Sliced Red Onion Rings
¾ Cup Graceland dried Cherries
2 (6oz.) Each, Boneless, skinless, duck breasts, broiled and cut into thin strips
4 leaves Leaf Lettuce
Arrange Boston lettuce, red onion, cherries and broiled duck on a bed of leaf lettuce. Serve with warm dressing.
YIELD: 4 SERVINGS
DRIED CHERRY VINEGAR
Combine 1 Cup of Graceland dried cherries with 2 Cups of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container.
YIELD: 2 CUPS
CARROT-RAISIN SALAD
1 ½ Cups Graceland dried julienne sliced carrots
¾ Cup Graceland dried apple
1/3 Cup Raisins
1 tsp. Lemon juice
1/3 Cup Mayonnaise
Milk - optional
¼ Cup Toasted slivered almonds
In a mixing bowl combine carrots, apple, and raisins. Sprinkle with lemon juice. Add mayonnaise. Stir gently to coat well. Cover and chill for 2 to 24 hours. (If dressing becomes too thick, stir in a little milk.) Before serving, sprinkle with toasted almonds.
YIELD: 6 SIDE-DISH SERVINGS
