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Pear and Pomegranate Salad
This recipe would be lovely served for Christmas dinner or at a ladies luncheon any time during the winter months.
Pear and Pomegranate Salad
3 cups green leaf lettuce, rinsed and torn
1 Bartlett or Anjou pear
1/3 cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
1/2 tablespoon honey
ground black pepper to taste
Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Note: A good blue cheese would be yummy on this. You could even add a handful of chopped walnuts.
Black Bean Salad
1/3 cup Italian dressing
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed
2 avocados, chopped
2 cups halved cherry tomatoes
1 yellow pepper, chopped
1/2 cup chopped red onions
1 can sweet whole kernel corn
2 tbsp. chopped cilantro
1/2 cup Mexican style finely shredded cheese
Mix dressing and cumin. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly. Serve immediately.
Note: Garnish with broken tortilla chips. To make this salad up to 8 hours ahead of time, just wait to add the avocado, cilantro, and tortilla chips until just before serving.
Thai Slaw
5 cups shredded napa cabbage
1 red pepper, cut into thin strips
1 carrot, shredded
1/2 cup cashew nuts, coarsely chopped
1/2 cup thinly sliced red onions
3 Tbsp. chopped fresh cilantro
1/3 cup mayonnaise
1 Tbsp. fresh lime juice
Combine first 6 ingredients in large bowl. Mix mayonnaise and lime juice. Add to cabbage mixture; toss to coat.
Spiced Watermelon
I love watermelon – summer just isn’t summer without watermelon!! – Melissa
Spiced Watermelon
Watermelon – cut in cubes, 2 cups approx
lemon juice – 1/4 tsp
Salt
Pepper
Honey – 1/2 tsp
Fresh mint – chopped finely
Take the watermelon in the serving bowl, drizzle with lemon juice and honey. Sprinkle salt and pepper and dress it up with the chopped mint.
Lime Cottage Cheese Salad
2 (3 oz.) pkgs. lime gelatin
1 c. sm. curd cottage cheese
1 c. crushed pineapple, drained
1 c. sm. marshmallows
1 c. chopped walnuts (optional)
1 (8 oz.) pkg. whipped topping
Combine lime gelatin, cottage cheese, drained pineapple, marshmallows, and nuts. Fold in whipped topping. Chill in refrigerator for 1 – 2 hours. Serve on crisp lettuce leaves.
My Favorite Guacamole
I have always thought that God made avocados just for me. I mean, they are literally my favorite thing to eat! I can’t wait to get to heaven. I plan to have more than one avocado trees!
My Favorite Guacamole
- 2 avocados
- 2 fat cloves of garlic, minced
- 1/4 cup minced onion
- 2 tbsp chopped cilantro
- The juice from 1/2 a lime or to taste
- Salt and pepper to taste
Mash the avocados with a fork. Add remaining ingredients and serve immediately!
Blackberry, Avocado, and Mango Salad
This recipe is found in The Ultimate Guide to the Daniel Fast by Kristen Feola.
Blackberry, Avocado, and Mango Salad
4 cups mixed salad greens, loosely packed
1 cup blackberries
1 ripe avocado, peeled, pitted, and cut into 1 inch cubes
1 cup mango, pitted, and cut into 1 inch cubes
½ cup pecan halves
1 recipe Orange-Poppy Seed Salad Dressing
In a large bowl, combine salad greens, blackberries, avocado, mango, and pecan halves. Toss and serve with Orange-Poppy Seed Salad Dressing.
Romaine and Fruit Salad
1 to 2 limes
3/4 cup red wine vinegar & olive oil dressing
8 cups cut up romaine lettuce
2 mangoes, peeled and cubed
3/4 cup each halved green and red grapes
Grate 1 1/2 tsp. peel from limes and squeeze 2 Tbsp. juice. Place in a small bowl and add dressing. Whisk together.
Combine remaining ingredients in a large salad bowl. Serve dressing alongside salad.
Sunshine Salad
This salad is delicious anytime! It was given to me by my children’s great-great grandmother. You can easily double this recipe. I always do!
Sunshine Salad
1 3 oz. orange gelatin
1/2 cup sugar
1 small can crushed pineapple
1 can mandarin oranges
1 8-oz. carton sour cream
Mix gelatin and sugar. Dissolve in 1 cup boiling water. Let cool several minutes. Blend in sour cream. Add fruit. Refrigerate until set.
Freezer Slaw
This recipe was submitted to us by Carolyn.
Freezer Slaw with Cabbage and Cucumbers
1 gallon chopped cabbage
1 tablespoon salt
4 small onion
4 cucumber
2 carrots
2 small peppers
1 teaspoon celery seed
2 cups sugar
1 cup vinegar
1/2 cup water
Mix cabbage and salt. Let stand 30 minutes, then drain. Chop the onions, cucumbers, carrots, and peppers. Add to the cabbage, along with the celery seed. Set aside. Boil the sugar, vinegar, and water for 1 minute. When cold pour over the cabbage mixture, mixing well. Let stand 5 minutes before putting into containers to freeze.
